Pecan Topped Baked Brie Recipe

I’m always looking for a quick appetizer to delight our guests.  This baked brie recipe does the trick, and is  topped with pecans, brown sugar, and amaretto.  But you can add or subtract ingredients as you create your melting pot.  It goes great with crackers, pear slices, apple slices, or bread.

Baked Brie Recipe to Melt Your Heart

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 6-8 servings


  • 1 lb Brie (double cream preferred)
  • 3-4 T Brown Sugar
  • 3-4 T Amaretto
  • ½ Cup Pecans (chopped)


  1. Heat the oven to 350°.
  2. In a small bowl, mix the sugar, pecans and amaretto. You can substitute any liquor (or syrup) for the amaretto.
  3. You can use a full round of brie or a pie-slice of brie. With the round, the brie won't melt out of the side. In either event, slice the top rind off the brie; but you can keep this on if you prefer. Place the brie in an un-greased baking dish.
  4. Pour the sugar and pecan mixture on top of the brie, and layer the pecans on top. It's ok if you have some flowing over onto the dish.
  5. Bake for approximately 10 minutes until the brie has heated through. When you're using the brie round, you can even cook until it starts to bubble, without having to worry as much about it melting out all over the dish.
  6. Serve with sliced fruit, bread, or crackers; or all three. I have no doubt this will leave your guests wanting more.


If you want to minimize the alcohol content, you can use flavored syrups, similar to those used in coffee shops.

You can also eliminate the fluid, and just top the brie with pecans and sugar to provide more of a caramelized topping.

You can use walnuts or almonds instead of pecans.


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Pecan Topped Baked Brie Recipe, 5.0 out of 5 based on 1 rating


Pecan Topped Baked Brie Recipe — 4 Comments

  1. I love the simplicity of this recipe, it reminds me of how my grandma used to do this. I will be trying it tonight for a little GOT watching party, but will be substituting frangelico hazelnut liquor for the amaretto. Wish me luck!

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      • Both were very great! Thank you for the amazing recipe, though I needed to baked my brie much longer because it was cold in the middle after 12 minutes. Probably my oven’s fault.

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        • That’s great to hear. I haven’t made this for awhile, but I recently picked up some triple creme brie and pecans to make this again. I’ll update the bake time, or add a range, if I experience the same as you. Thanks for posting back.

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