This recipe is so simple. While the brie bakes into the perfect gooey goodness, you make a sweet, spicy, and simple praline.
You can even make the praline a day or 2 before and heat it up on a medium low heat when you are ready.
And don’t forget that coarsely ground black pepper. The bit of spice is the perfect contrast to the praline.
Serve it with apple or pear slices and a crispy, crusty baguette.
This elegant crowd-pleaser is an unforgettable way to way to celebrate with your loved ones.
If you’re looking for other favorite appetizers, try our Ricotta Crostini.
Maple Pecan Baked Brie
- [awcr_rating type="averageRating"] stars
- 1h
- 15m
- 1h 15m
Ingredients
- 8 oz brie, wheel
- 1/4 c butter
- 1 tbsp. coconut sugar
- 1/4 c maple syrup
- 1/2 c pecans
- 1/2 tsp. ground black pepper
Instructions
- Preheat oven to 350F. Place brie in the freezer for 20 minutes.
- Remove brie from the freezer and slice off the top rind of the Brie. If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a layer of parchment, followed by a few layers of aluminum foil, leaving the top of the Brie exposed.
- Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes.
- While the Brie is baking, make the praline sauce. First, coarsely chop pecans and roast in a dry pan. Melt the butter in a saucepan over medium heat. Add the coconut sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit.
- Remove brie from oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter, trying your best not to puncture the rind.
- Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve hot with your favorite dippers.
Nutrition
- 466
- 13g
- 17g
- 1g
- 37g
- 18g
- 86mg
- 15g
- 355mg
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