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Baked Brie with Salted Caramel Pecans

A luxurious wheel of baked Brie topped with crunchy pecans in a glossy salted caramel sauce, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, French
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Baked Brie
  • 1 wheel Brie cheese Choose a high-quality Brie for best results.
  • 1 cup pecans Can be substituted with sunflower seeds for a nut-free option.
For the Salted Caramel Sauce
  • 1/2 cup granulated sugar Be careful not to burn during cooking.
  • 1/4 cup unsalted butter Melt before adding sugar.
  • 1/4 cup heavy cream Add gradually to prevent splattering.
  • 1 teaspoon vanilla extract Enhances the flavor of the caramel.
  • to taste pinch sea salt Sprinkle over the caramel pecan mix before serving.
To Serve
  • as needed servings crackers or baguette Use for dipping into the baked Brie.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Place the wheel of Brie on a baking dish or parchment-lined tray and make shallow cuts in the top.
Baking
  1. Bake the Brie for about 10-15 minutes, or until soft and starting to ooze.
Making the Sauce
  1. In a medium saucepan over medium heat, melt the butter.
  2. Add the sugar, stirring continually until it turns golden. Be careful not to burn it.
  3. Gradually whisk in the heavy cream and vanilla extract, stirring until smooth. Allow to bubble for an additional 1-2 minutes, then remove from heat.
  4. Stir in the pecans until well-coated and sprinkle with sea salt.
Assembly
  1. Remove the Brie from the oven, drizzle the salted caramel pecan mixture over the top, and serve warm with crackers or baguette.

Notes

Leftover Baked Brie can be stored covered in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for 5-10 minutes. Avoid the microwave as it may make cheese rubbery. For a nut-free version, use sunflower seeds or omit nuts.