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Baked Brie with Blackberry Compote and Spicy Candied Pecan

Baked Brie Recipe with Blackberry Compote and Spicy Candied Pecans

Take your baked Brie game up to the next level with this Spicy Candied Pecan Baked Brie recipe flavored with homemade blackberry compote. This appetizer is not only easy-to-make, but also ridiculously flavorful. Perfect for all your upcoming holiday parties.
Course Appetizer
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 248kcal


For The Spicy Pecans:

  • 1 cup pecan halves
  • ½ tablespoon unsalted butter melted and cooled
  • 1 ½ tablespoons natural cane sugar or light brown sugar
  • 2 teaspoons maple syrup
  • ¼ teaspoon ground cinnamon
  • ¾ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper

For The Blackberry Compote:

  • 2 cups blackberries plus more for garnish
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract

For The Baked Brie:

  • 2 wheels Brie (8-ounces each) room temperature
  • handful of pomegranate seeds as garnish optional
  • a few fresh thyme leaves as garnish optional
  • crackers for serving


To make the spicy candied pecans:

  • Pre-heat the oven to 350 F degrees.
  • Line a baking sheet with parchment paper.
  • Place pecans on the sheet and toast for 10 minutes or until fragrant.
  • While they are roasting, mix together the butter, cane sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
  • Place the hot pecans into the mixture (be careful as it may sputter and hiss) and make sure that they are evenly coated. Spread them on the baking sheet on a single layer and place it back in the oven. Bake for another 10 minutes, stirring every 3-4 minutes. Remove from the oven and let it cool.

To make the blackberry compote:

  • In a medium saucepan, heat the blackberries, lemon juice, honey, and vanilla in medium heat, stirring regularly. As liquid begins to release from the berries, turn the heat up to medium. Cook, stirring periodically, until it is reduced and the liquid is syrupy.
  • Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper.
  • Carefully slice away the top of the Brie rinds and discard them. Leave the sides intact. Bake both wheels of Brie for 15 minutes or until melted through.
  • Top each baked Brie with blackberry compote and spicy candied pecans.
  • If preferred garnish them with a few blackberries, pomegranate seeds, and fresh thyme leaves.
  • Serve immediately.



  • The instructions in the video is slightly different than the ones in the recipe, but either way would work.
  • You can make the blackberry compote and candied pecans a day ahead and store them in the fridge until you are ready to use them. If you do so, I recommend lightly warming up the compote before drizzling it over the baked brie.
  • I highly recommend baking brie at the last minute, right before serving. Not only, it fills your house with the most delicious cheese smells but also looks very appetizing when it first comes out of the oven.


Calories: 248kcal | Carbohydrates: 11g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 442mg | Potassium: 163mg | Fiber: 3g | Sugar: 8g | Vitamin A: 342IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 1mg