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Candied Pecan Cranberry Brie Bites

Candied pecan cranberry Brie bites pair crisp mini phyllo shells with softened Brie, tart cranberry sauce, and fragrant stovetop candied pecans. Bake them until the shells are crisp and finish with the pecans for a sweet-savory appetizer.
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Prep Time 15 minutes
Cook Time 14 minutes
Cooling 5 minutes
Total Time 34 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the candied pecans
  • 1 tbsp unsalted butter
  • 2 tbsp brown sugar packed, light
  • 0.25 cup pecans pieces
  • 0.13 tsp kosher salt
For the bites
  • 2 package (1.9 oz) phyllo shells frozen mini, 15 shells each, thawed
  • 1 wheel (8 oz) Brie
  • 0.33 cup whole-berry cranberry sauce

Equipment

  • 1 8-inch skillet
  • 1 rimmed baking sheet

Method
 

Make the candied pecans
  1. Melt the butter and brown sugar in an 8-inch skillet over medium heat, stirring until bubbling, about 1 minute.
  2. Stir in the pecans and salt and cook, tossing often, until coated and fragrant, 2 to 3 minutes.
  3. Spread the pecans on a parchment-lined plate and cool completely.
Assemble and bake the bites
  1. Heat the oven to 350°F.
  2. Arrange the phyllo shells on a rimmed baking sheet.
  3. Cut the Brie into 30 small pieces.
  4. Place one piece of Brie in each shell and top each with 1/2 teaspoon cranberry sauce.
  5. Bake until the shells are crisp and the Brie is softened, 8 to 10 minutes.
  6. Top the bites with all of the candied pecans.
  7. Let the bites cool on the baking sheet for 5 minutes before serving.

Notes

Let the candied pecans cool completely before topping the bites so they stay crisp. Refrigerate leftovers for up to 2 days; freezing is not recommended because the phyllo shells can lose their crispness. For a gluten-free option, use gluten-free mini phyllo shells if available.