Whipped Brie Cheese with Sticky Pecans
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I am totally obsessed with this whipped brie cheese! This is the easiest crowd-pleasing appetizer that comes together in under 15 minutes. And it has the most amazing sticky pecan topping with maple syrup, orange zest, rosemary, cinnamon, and cayenne. Amazingly delicious for parties and holidays!
It was smack dab in the middle of a vinyasa flow (when I was supposed to be clearing my mind and meditating, thank you very much) that I had this exact thought. “What if a sticky bun was actually an appetizer?”
Maybe it was the down dogs or maybe I simply can’t focus for more than 0.8 seconds, but either way, what started as an intrusive thought became this easy brie appetizer. And I’m forever thankful for it.
I mean, first of all there’s brie. Whether it’s brûléed apple and brie crostini or cranberry brie tartlets, I love a soft-and-creamy cheese situation. And this one is drizzled with a maple pecan topping that’s reminiscent of the sticky buns I used to make in pastry school. But even better, the pecans have more of a sweet-and-savory twist with orange zest, rosemary, cinnamon, and just a hint of cayenne.
Like really, I think I could eat this cheese every day. Is this a sign that I should be doing more yoga?
I love a 15 minute appetizer
On top of being so delicious, this appetizer takes just a few minutes to make. And the combo of maple syrup, orange zest, rosemary, and a dash of spice makes this appetizer taste like all the best parts of the holidays!
- This is the easiest appetizer ever. Seriously, all you need is 15 minutes.
- You can whip the brie in a food processor, stand mixer, or hand mixer.
- If you’re not a fan of pecans, you can add any toppings you like!
- It’s a crowd-pleasing snack for dinner parties, holidays, and get togethers.
Room temperature brie
The important thing to know about this recipe is that you’ll need a good wheel of brie cheese. At first, you’ll want the brie to be cold so you can easily slice off the rind. But, you’ll want to let the brie warm up to room temperature for a bit so it whips easily! If the brie is too cold, it will be super hard to whip.
For the topping, you will need pecans, maple syrup, rosemary, orange zest, cinnamon, cayenne, and Morton’s Kosher salt.
Mixer or food processor
For this recipe, you will need a food processor, hand mixer, or stand mixer. Any of them will work but a hand mixer takes a bit more time and a bit of an arm workout. Just a head’s up!
Sticky pecans
- Start by toasting the pecans just until they smell nutty. Transfer them to a bowl.
- Then, add the maple syrup, rosemary, orange zest, cinnamon, cayenne, and salt to the skillet. Simmer it for 1 minute.
- Add the pecans to the maple syrup mixture and stir until they’re well-coated.
You want to mix the pecans just until they’re coated and sticky. If the syrup cooks for too long, it will crystalize and make the pecans grainy or hard.
Prep the brie
- Using a sharp bread knife, cut the rind off the brie. Set it aside for another use.
- Then, slice the brie into cubes. Bring it to room temperature.
Make the appetizer
- Scoop the room temperature brie into the bowl of a food processor. Or use, a hand mixer or stand mixer!
- Whip the brie until it’s super light and fluffy, about 5 minutes.
- Spread the brie into a serving dish. Top with the sticky pecans and garnish with rosemary and orange zest.
If the brie isn’t becoming fluffy, just keep going for a few more minutes. I promise, after some time, it’ll turn light like a cloud! Sometimes, it just depends on the temperature of the brie.
What to serve on the side
Obviously, you’ll need some dippers to go along with the cheese. These are just some of my favorites!
- Fruit & nut crisps (store-bought works too!)
- Homemade crostini or water crackers
- Sliced apples, pears, or grapes (green or red)
- Endive or radicchio cups
More topping ideas
What I really love about brie is that it’s super versatile. So if you’re not in the mood for a pecan topping, there’s so many options. Here’s a few other ways I’ve served this brie cheese spread!
- Bourbon hot honey
- Roasted cherry tomatoes
- Strawberries and basil
- Crispy bacon & chili crisp
- Fig or apricot jam
Storing leftovers
Not going to lie, this appetizer really is best when it’s eaten right away. The brie will lose its fluffy texture over time. And, the pecans might be more ‘sugared’ after they cool. But, if you have leftovers, you can still store them in an airtight container in the fridge for 1-2 days.
A few more tips
- If you’re using a food processor, make sure it doesn’t heat up too much! When I was testing this recipe the first time, the food processor got hot and melted the brie lol.
- Serve this appetizer right away. Once the pecans start to cool, they may become “sugared” from the maple syrup. (Of course, it’s still delicious, just not as syrupy.)
- Don’t throw away the brie rind! You can use it on sandwiches or toast. Or, blitz it in a food processor with toasted nuts – it’s a delicious topping for pastas, salads, soups, & more!
If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!
Whipped Brie Cheese with Sticky Pecans
Ingredients
- 16 ounces brie cheese, cold (454 grams)
- 1/2 cup pecans, roughly chopped (60 grams)
- 1/3 cup 100% maple syrup (100 grams)
- 1 teaspoon minced fresh rosemary, plus more for garnish
- 1 teaspoon orange zest, plus more for garnish
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- Kosher salt, to taste
- Crackers, sliced apples, and grapes, for serving
Equipment
- Food processor (or a hand mixer/stand mixer)
Instructions
- Using a sharp bread knife, slice the rind off of the cold brie, leaving as much of the cheese as possible. Slice the brie into 1-inch cubes and let them come to room temperature.
- Once the brie is room temperature, place it in the bowl of a food processor. Blend the brie for 5-8 minutes, until it's light and fluffy. Alternatively, you can use a hand mixer or stand mixer to whip the cheese. It may take another 2-3 minutes.
- While the brie is whipping, heat a skillet over medium-low heat. Add the pecans and toast them for 1-2 minutes, until they're golden-brown and smell nutty. Transfer the pecans to a bowl.
- Return the skillet to the heat. Add the maple syrup, rosemary, orange zest, cinnamon, cayenne, and a pinch of salt to the skillet. Stir well and simmer the syrup mixture for 1 minute. (It will look foamy, that's normal.) Remove the skillet from the heat and add the pecans. Stir until the pecans are sticky. Let the mixture cool slightly.
- Using a butter knife or rubber spatula, spread the whipped brie into a shallow serving bowl. Drizzle the sticky pecans over the brie and garnish with rosemary and orange zest. Enjoy right away with crackers and fruit.
