Baked Brie with Kahlua Walnuts
I hope everyone had a great holiday weekend. Our holiday was filled with great food, family, and laughter. We kicked off the holiday season by going to see the Boston Ballet’s Nutcracker. Hubby and I had the entire week off, so today is all about getting back into the swing of our routine.
Since December is right around the corner, the holiday parties are starting to accumulate on our calendar. It’s always nice to have a simple dish that you can bring with you. The Kahlua walnuts are a sweet addition to melty gooey baked brie. I served this with sliced apples, but crackers or bread would have worked as well.
I used the trick I described when I made this Baked Brie with Grape Balsamic Compote to remove the casing from the top of the baked brie. Prior to baking your brie, use a sharp knife to cut around the top of the rind. You don’t want to cut it completely off, just cut about a 1/4 inch into the brie right under the top all the way around. While the brie is in the oven, the cheese will get all melty and gooey. Then when you take it out of the oven, you can just remove the top of the rind like so:
Two Years Ago: Pumpkin Cranberry Pecan Upside Down Cake
Three Years Ago: New York Times Chocolate Chip Cookies and Thanksgiving Two-Fer Bars
Four Years Ago: Ina Garten’s Outrageous Oreo Crunch Brownies and Peanut Butter Sandwich Cookies
Five Years Ago: Potato Pancakes with Cran-Apple-Sauce and Potato Bread
Baked Brie with Kahlua Walnuts
Yield: 8-10 servings
Ingredients:
13.2 oz wheel of Brie
2/3 cup pecans (2.5 ounces), toasted and chopped
1/4 cup brown sugar
2 1/2 Tbsp Kahlua
crackers
1-2 sweet apples (like Honeycrisp or Gala)
Directions:
Preheat oven to 350 F.
Place brie round in a small oven-safe dish. Using a sharp knife, cut into the rind about 1/4" all the way around, just under the top of the brie. You don't want to cut the top completely off.
Bake 8-10 minutes until the brie is softened, but not completely melted.
While the Brie is baking, in a small pan, mix the pecans, brown sugar, and Kahlua. Cook over medium heat until the mixture is bubbly and melted.
Remove Brie from oven and discard the top of the rind. Scoop walnut mixture over brie.
Serve with crackers and apple slices.
Recipe adapted from My Life as a Mrs
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I like to stuff my squash with something savory, like spicy sausage stuffing but your dish makes me re-think the whole concept!
WOW this looks so good! Thank you for this recipe!
I’m so glad you liked this. It is absolutely one of our favorite side dishes this time of year. Your pics are beautiful!
what an awesome recipe!!! keeping it in mind…..
This looks so delicious! I have an acorn squash sitting on my counter at home…
This looks awesome! I roasted an acorn squash the other night and chopped it up and threw it in a salad. You’re making me wish I had stuffed it instead though!
I linked to this recipe from Examiner. 🙂
This is awesome! Thanks for the post, the pics are great. Have never tried this before, it is a must. Also we will certainly be telling all of our walnut loving friends about it. This is a perfect post for #WalnutWednesday!
These looks fantastic!! great post 🙂
WOW – these do look like the perfect side dish. Will definitely have to give them a trial run before turkey day.
hmm… is this something you think could be adapted for use with butternut squash? Obviously not really “stuffed”. I have a butternut that I’m looking for something to do with…
Yum!!! 😀
What a delicious and tasty looking recipe! It just screams Fall!