15-Minute Whipped Brie Cheese with Sticky Pecans
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, orange zest, rosemary, cinnamon, and cayenne. Amazingly delicious for parties and holidays!
Ingredients
- 16 ounces brie cheese, cold (454 grams)
- 1/2 cup pecans, roughly chopped (60 grams)
- 1/3 cup 100% maple syrup (100 milliliters)
- 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.
Notes
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.
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 cheese lol.
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.
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!
Serving: 1serving, Calories: 272kcal, Carbohydrates: 10.3g, Protein: 12.5g, Fat: 20.7g, Saturated Fat: 10.3g, Cholesterol: 57mg, Sodium: 392mg, Potassium: 145mg, Fiber: 0.9g, Sugar: 8.3g, Calcium: 121mg, Iron: 1mg
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