Halloween is finally passed and now it’s on the the holiday season…and I could not be more excited! Not that I don’t love Halloween, because I do! I just adore November and December so much more. There’s something about these next two months that makes me smile a little bit more. These two months constantly inspire me in the kitchen. There’s nothing I love more than creating new holiday recipes.

Something that I think is so easy to bring to a party is some type of cheese and crackers. It’s a no brainer when you don’t know what to bring to a pot luck or a holiday gathering. You can even make this Brie at home and heat it in the microwave at the party you’re attending. Cheese is easy to pack and can be put together quickly. This Brie screams “Thanksgiving” to me. I made a baked brie last year that was such a hit. We all know the drill when it comes to thanksgiving day – you pretty much starve yourself all day till the turkey is ready and it’s time to sit down and pig out. A little appetizer, like a cheese platter or this baked brie, is the perfect thing to hold you off till the big meal. I personally get “hangry” when I’m starving so a snack before is totally necessary for thanksgiving day!

I used a triple cream brie but any brand or kind of basic brie will do. Don’t get a brie with a certain flavor or herb added, stick to the original.

This Brie could not be any more decadent. It’s almost a dessert. I will admit that this maple pecan sauce would be perfect over a scoop of vanilla ice scream. The sauce is somewhat of a velvety caramel with chunks of pecans and a brown sugar base. It’s ultra sweet and oh so addicting. The slightly salty and super creamy brie offsets this sauce perfectly. They are a match made in heaven. Pair it with a salty cracker or crispy baguette and you’re good to go. It comes together in less than 15 minutes so why not make it as a little thanksgiving day snack!



Prep time: 6 minutes

Cook time: 8 minutes

Total time: 14 minutes


1/2 cup chopped pecans

2 tbsp butter

1/4 cup packed dark brown sugar

1 tsp maple extract

1 tsp vanilla extract

2.5 tbsp heavy cream

2 tbsp dark rum

3-4 inch triple cream brie round


Preheat the oven to high broil.

Carefully slice the top of the brie round off and discard. Place brie on a baking sheet or in a baking dish. Place Brie in the oven and cook on high broil for about 8 minutes or until the top is bubbling and it is warm throughout.

While the Brie bakes, heat a pan to medium high heat. Add in butter, pecans and dark brown sugar. Cook for about 3 minutes while stirring. Be sure not to burn the sugar.

Note: If the mixture seems to be boiling too fast and the sugar is burning, turn heat down slightly.

Add in vanilla and maple extract and stir together for another 15 seconds.

Add in dark rum. If it doesn’t automatically catch fire, use a lighter to light the pan. Cook for another minute till the alcohol burns off and there is no more fire. Stirring throughout with a whisk.

Add in heavy cream and turn off the heat. The texture should be a slightly thick liquid caramel.

Note: If the mixture is not thick enough, continue to cook on medium heat till the sauce thickens.

Pour the pecan sauce over baked brie and serve warm.

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