My Pecan Praline Baked Brie is here to bring some pizazz to your football snack tray options.
Served alongside this Bacon Ranch Football Cheeseball it is sure to be the hit of the party. The Pecan Praline Baked Brie is as delicious as it is beautiful and the perfect combination of sweet and salty. Bonus points for being ready in less than 30 minutes!
And if you’re saying to yourself, “I don’t really like the taste of brie”, well hold onto your ballcaps because I can promise you this is one slather of brie you’re going to enjoy.
Anytime we have people over for football festivities, I like to have at least one recipe that is elevated a bit and not you’re typical chips and dip.
The Pecan Praline Baked Brie is that recipe.
It’s elegant and is just what you need to fancy things up a bit.
- 1 (8 ounce) wheel of brie
- 1 1/2 cups pecan halves, lightly toasted
- 1 tablespoon light corn syrup
- 4 tablespoons butter
- 1/2 cup light brown sugar
- 1/3 cup heavy whipping cream
Preheat oven to 350 degrees.
Remove the brie from any packaging and place it on a baking sheet (leave the rind on the cheese). Bake brie 12 to 15 minutes.
While the brie is baking, toast the pecans in a skillet over medium-high heat until fragrant; about 3-4 minutes. Remove from heat.
In a small saucepan over medium-high heat, melt the corn syrup, butter, brown sugar; stirring constantly until bubbly. Add the heavy cream and continue to stir another 2 minutes. Remove from heat, add the pecans and set aside to cool.
Transfer the brie from the oven to a serving plate and when ready to serve, pour the warm praline sauce over the top.
Serve immediately with crackers, fruit, graham crackers, etc.
I like it with Ritz crackers but you could certainly serve with graham crackers if you want things to go in a more sweet direction, versus salty.
However, you choose to serve it will be a-okay with your guests once they take a bite. Don’t be surprised if you see someone sopping up the praline sauce left behind.
It has happened.