Name: Sweet Brie Dip with Candied Nuts
Prep time: 5 min
Cook time: 15 min
Ingredients: 2 tablespoons firmly packed brown sugar; 2 tablespoons chopped pecans or almonds; 1 1/2 teaspoons brandy; 8 oz firm Brie cheese; Sliced apples; Crackers; Sliced baguette

Sweet Brie Dip with Candied Nuts: Warm, gooey Brie topped with sweet caramelized brown sugar, crunchy pecans (or almonds, whatever’s hanging around), and a splash of brandy. Perfect with apples, crackers, or just straight from the spoon. Yeah, it’s that good.

So, funny story… this recipe wasn’t even supposed to happen. You know when you’re hosting people, and suddenly you realize half the group is starving but dinner’s still at least an hour away?

That was me, in full panic mode, a couple of Christmases ago. I had Brie—honestly, it was supposed to be part of a charcuterie board, but desperate times and all that. Then I remembered this random recipe I’d seen online with Brie and nuts. The problem? I didn’t have walnuts. Or really any of the right ingredients, but I did have some pecans and a bottle of brandy from last year’s cocktail experiment (don’t ask).

So, I winged it, crossed my fingers, and hoped no one would notice that I had no clue what I was doing. Spoiler alert: it was a hit. My guests tore into it like it was the last food on Earth, and now, it’s become the appetizer everyone demands I make for every single gathering. Honestly, I’m not even sure why I bother with a full meal anymore. This dip’s the real star.

What makes this Candied Nuts and Brie Dip truly special?

Alright, here’s why this Brie dip is going to make you look like an absolute rockstar without breaking a sweat. First of all, it’s that sweet-and-savory combo. Warm, melty Brie paired with caramelized nuts, all sitting pretty on a slice of crusty baguette or a crisp apple? It’s like the appetizer version of a mic drop. Second, it’s deceptively fancy-looking. You pop it in the oven, walk away for a few minutes, and suddenly you’ve got a dish that looks like you spent hours perfecting. Third, it’s customizable. Don’t have pecans? Cool, use almonds. No brandy? No problem—swap in rum or bourbon. The flexibility is what keeps this recipe exciting every time you make it. Finally, it works for any occasion, whether you’re hosting your in-laws or just having friends over for a random Wednesday night. And trust me, no one will judge you if you make it just for yourself. I sure don’t.

What You Need To Make This Sweet Brie Dip with Candied Nuts Recipe?

This recipe is all about simplicity. But the fewer the ingredients, the more you want each one to stand out, right? So, let’s talk through the MVPs of this dish and why they matter.

Brie: Get a firm Brie here, folks. We’re not looking for that ultra-soft spreadable Brie (though, no hate). You want something that’ll soften up beautifully in the oven without turning into a puddle. Also, don’t skimp on quality—cheap Brie isn’t going to give you that rich, buttery flavor that makes this dish sing.

Brown sugar: Now, you might be tempted to just toss some sugar on top and call it a day. But no. Firmly pack that brown sugar! It’s going to melt down into this sweet, caramelized layer that pairs perfectly with the creamy Brie. Trust me, this step matters.

Pecans and/or almonds: Pecans are my go-to because they add this buttery crunch that’s chef’s kiss. But hey, if you’re out of pecans (been there), almonds work too. Honestly, I’m sure even walnuts would hold their own here.

Brandy: This is where the magic happens. The brandy adds depth and a little warmth to the dish. Don’t like cooking with alcohol? I get it. But try it here just once—it takes this dip from “good” to “wow, what is in this?!”

Sliced apples, crackers, baguette: These are your vehicles for scooping up all that Brie goodness. Apples add a fresh, fruity bite, crackers give you a salty crunch, and the baguette… well, it’s bread. Bread makes everything better.

Steps To Make Candied Nuts and Brie Dip:

I know, I know. Baked Brie sounds fancy, but seriously, this recipe couldn’t be easier. If you can turn on an oven, you can make this dish. Let’s break it down, step by step.

Step 1: Preheat and Prep
First off, preheat your oven to 425°F. That gives you just enough time to mix up the topping. Grab a small bowl and throw in your brown sugar, chopped nuts, and brandy. Give it a good stir until everything is coated in that sweet, boozy goodness.

Step 2: Set Up the Brie
Place your Brie in a baking dish that’s a little bigger than the cheese itself. You want the Brie to have room to melt and get all gooey without spilling over the sides. Trust me, cleaning burnt cheese off your oven is no fun (don’t ask me how I know). Now, into the oven it goes for about 6 minutes, just enough to soften in the center. You’re looking for a bit of ooze, but not a full Brie meltdown.

Step 3: Top and Bake Again
Once the Brie is starting to soften, pull it out and spread that brown sugar-nut mixture all over the top. Be generous—this is where the magic happens. Pop it back into the oven for another 3-5 minutes. Keep an eye on it! You want the sugar to melt and form this irresistible caramelized topping. If it starts bubbling, you know you’re on the right track.

Step 4: Serve and Watch the Magic Happen
Let the Brie sit for a minute after you pull it out (I know, waiting is the hardest part). Serve it with apples, crackers, and baguette slices, and watch your guests lose their minds. Or, you know, just dig in yourself. No judgment here.

Storage Options:

Okay, I’ll be honest—if you have leftovers, I’m kind of impressed. But in case you find yourself with some uneaten Brie dip (maybe you made too much, or maybe your guests had superhuman restraint), here’s how to save it. Pop whatever’s left into an airtight container and stick it in the fridge. It’ll keep for up to three days, though I doubt it’ll last that long. When you’re ready to dive back in, gently reheat it in the oven at 350°F until it’s warm and melty again. You can microwave it, but the oven will give you better results. Just don’t forget the crackers. Or, hey, eat it straight from the dish with a spoon. I won’t tell.

Variations and Substitutions:

One of the best parts about this recipe is how adaptable it is. Whether you’re missing an ingredient or just feeling adventurous, there’s plenty of room for creativity. Here’s how you can switch it up:

Nuts: No pecans? No problem. Try almonds, walnuts, or even pistachios if you’re feeling fancy. The nutty crunch is what we’re after, so just pick what you’ve got.
Sugar swap: If you’re cutting down on sugar, you can easily sub in coconut sugar or a sugar-free alternative. It won’t caramelize exactly the same way, but hey, it’s close enough.
No brandy? You can skip the alcohol entirely, or swap in something else. A splash of bourbon or rum would be amazing, or even apple juice if you want a non-alcoholic option.
Fruit options: While I love apples with this dip, pears are also a great pairing. Or if you’re feeling fancy, throw some dried figs into the mix.
Bread and cracker subs: No baguette? No worries! Any kind of sturdy bread will do. Even gluten-free crackers work great if you’ve got dietary restrictions in the crowd.

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!