Quick 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 my 5-ingredient 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.
On top of being so delicious, this appetizer takes just a few minutes to make. Like really, I think I could eat this cheese every day. Is this a sign that I should be doing more yoga?
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
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
Make the appetizer
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.
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15-Minute Whipped Brie Cheese with Sticky Pecans
Ingredients
- 454 grams brie cheese, cold (16 ounces)
- 60 grams pecans, roughly chopped (1/2 cup)
- 100 grams 100% maple syrup (1/3 cup)
- 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.
