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Candied Pecan & Cranberry Brie Bites

These cozy and elegant Candied Pecan & Cranberry Brie Bites are easy to prepare and perfect for holiday gatherings or a quick weeknight snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 bites
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the base
  • 24 mini cups mini phyllo cups (or small ready-made puff pastry shells)
  • 8 oz brie cheese, rind trimmed and cut into small cubes Trim the rind for creamier melt, optional
For the candied pecans
  • 1 cup pecan halves
  • 2 tbsp unsalted butter
  • 3 tbsp brown sugar, packed
  • 1/2 tsp ground cinnamon
  • pinch kosher salt
For the topping
  • 1/3 cup dried cranberries (or craisins)
  • 2 tbsp honey plus more for drizzling
  • optional Fresh thyme or rosemary for garnish
  • zest of 1 orange orange zest optional, for a holiday kick

Method
 

Make the candied pecans
  1. In a medium skillet over medium heat, melt 2 tbsp butter.
  2. Add 1 cup pecan halves and toast for 2–3 minutes, stirring so they don’t burn.
  3. Sprinkle in 3 tbsp brown sugar, 1/2 tsp cinnamon, and a pinch of kosher salt. Stir constantly as the sugar melts and coats the pecans for about 1–2 minutes.
  4. Remove from heat and spread the nuts on parchment to cool, breaking into bite-sized pieces once set.
Prep the brie
  1. Trim the rind from the brie if you prefer a creamier melt (the rind is edible, so this is optional). Cut the brie into small cubes roughly the size of the phyllo cups.
Assemble the bites
  1. Preheat the oven to 350°F (175°C).
  2. Place mini phyllo cups on a baking sheet. In each cup, add a cube of brie, a few dried cranberries, and a pinch of broken candied pecans. Don’t overfill.
Bake
  1. Bake for 8–10 minutes, until brie is soft and slightly melted. Keep an eye on them—phyllo can go from golden to toast-y fast.
Finish and serve
  1. Remove from oven. Drizzle lightly with honey, add a tiny sprig of thyme or a bit of orange zest for brightness, and serve warm.

Notes

Make the pecans ahead: Candied pecans keep well at room temperature for 2–3 days in an airtight container. Mini phyllo cups are easier, but puff pastry cups are sturdier for toppings.