Candied Pecan Cranberry Brie Bites

Name: Candied Pecan Cranberry Brie Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 wheel (8 oz) brie cheese, cold; 12-16 pretzel rods or sticks; Fresh parsley for garnish (optional but pretty); 1 cup pecan halves, roughly chopped; 1/2 cup dried cranberries, roughly chopped; 1/4 cup brown sugar, packed; 2 tbsp honey; 2 tbsp unsalted butter; 1/4 tsp ground cinnamon; Pinch of salt; 1/4 tsp vanilla extract; Honey for drizzling; Extra honey for the plate (optional); Flaky sea salt (optional); Fresh cranberries for decoration (optional); Sharp knife; Small saucepan; Baking sheet (if warming); Serving platter; Toothpicks or small forks as backup

By Tyla | Last modified on Nov 25, 2025

Featured in: Desserts

Listen, someone looked at a cheese board, looked at dessert, and said “what if we just made this cute and put it on a stick?” And that’s how we got Candied Pecan Cranberry Brie Bites. These are individual rounds of creamy brie topped with a mixture of candied pecans, dried cranberries, and honey, all served on a pretzel stick for maximum drama. They’re like if a cheese plate and a holiday party had a baby that was raised by Pinterest. The brie gets slightly warm and melty, the pecans are sweet and crunchy, the cranberries add a tart pop, and that pretzel stick? Pure genius for easy grabbing and preventing double-dipping. I brought these to a holiday party once and they were gone in 7 minutes. Someone asked if I was a caterer. Another person tried to take a photo of every single one before people ate them. These bites turn casual gatherings into fancy events and make you look like you have your life together.

Why You’ll Love This Recipe

Stupidly easy. Like, embarrassingly easy for how impressive they look.

No-cook option. You can serve these cold or barely warmed. No stress.

Perfect party food. Individual portions, built-in handles, zero mess.

Make-ahead magic. Assemble hours ahead, warm right before serving.

Fancy on a budget. Brie isn’t cheap but a little goes a long way here.

Holiday showstopper. The colors alone scream Christmas, Thanksgiving, New Year’s.

Crowd pleaser. Even people who claim they don’t like brie love these. It’s science.

The Good Stuff You’ll Need

For the Brie Bites:

1 wheel (8 oz) brie cheese, cold
12-16 pretzel rods or sticks
Fresh parsley for garnish (optional but pretty)

For the Candied Pecan Cranberry Topping:

1 cup pecan halves, roughly chopped
1/2 cup dried cranberries, roughly chopped
1/4 cup brown sugar, packed
2 tbsp honey
2 tbsp unsalted butter
1/4 tsp ground cinnamon
Pinch of salt
1/4 tsp vanilla extract

For Serving:

Honey for drizzling
Extra honey for the plate (optional)
Flaky sea salt (optional)
Fresh cranberries for decoration (optional)

Equipment:

Sharp knife
Small saucepan
Baking sheet (if warming)
Serving platter
Toothpicks or small forks as backup

Let’s Do This

Step 1: Prep Your Brie

This is crucial: the brie MUST be cold. Pop it in the freezer for 15-20 minutes if it’s not already cold. Room temperature brie is impossible to cut cleanly.

Using a sharp knife, cut the cold brie wheel into 12-16 rounds, about 1/2 inch thick. Think of cutting a pie—start from the center and work your way around.

Don’t remove the rind. It’s edible and helps the rounds hold their shape.

If your rounds are looking wonky, that’s fine. Rustic is in. Nobody’s judging your brie-cutting skills.

Arrange the brie rounds on your serving platter. If serving warm, place them on a parchment-lined baking sheet instead.

Step 2: Make the Candied Pecan Cranberry Topping

In a small saucepan over medium heat, melt the butter.

Add brown sugar, honey, cinnamon, and salt. Stir until the sugar dissolves and the mixture is bubbly, about 2-3 minutes.

Add the chopped pecans and stir to coat completely. Cook for 2-3 minutes, stirring constantly, until the pecans are toasted and fragrant.

Remove from heat and stir in the chopped cranberries and vanilla extract. The cranberries will plump up slightly from the heat.

Let the mixture cool for 5 minutes. It’ll thicken as it cools. If it gets too thick, add a tiny bit more honey or butter to loosen it.

Step 3: Assemble the Bites

Spoon the candied pecan cranberry mixture onto each brie round. Be generous—pile it high. These should look abundant and festive.

Press the topping down gently so it sticks to the brie. If you’re warming them, this helps everything meld together.

Insert a pretzel stick into the side of each brie round at a slight angle, like a little flag. Push it in far enough that it’s secure but not so far that it goes through the other side.

If your pretzel sticks are breaking, use thicker ones or insert them after warming (the warm brie is softer and easier to pierce).

Step 4: Choose Your Temperature

Cold/Room Temperature Version: Just serve them as-is. The brie will be firm but creamy, and all the flavors are still delicious.

Warmed Version (Recommended): Preheat oven to 350°F. Place assembled bites on a parchment-lined baking sheet. Warm for 5-7 minutes until the brie is just softening but not melting. You want it slightly gooey, not liquid. Watch them carefully—brie melts FAST.

Quick Warm Method: Microwave individual bites for 8-10 seconds. Test one first to get the timing right.

Step 5: Final Touches and Serve

Transfer warmed bites to your serving platter. Work quickly because warm brie waits for no one.

Drizzle extra honey over the top of each bite. This adds shine and extra sweetness.

Garnish with tiny pieces of fresh parsley for a pop of green.

Pool a little honey on the serving platter around the bites for extra drama and sweetness.

Add fresh cranberries scattered around the platter for color.

If using flaky sea salt, add a tiny pinch on top of each bite right before serving.

Serve immediately and watch them disappear. Seriously, make more than you think you need.

Serving Suggestions

These are already perfect, but here’s how to level them up:

Serve on a wooden board with crackers and fruit
Add fresh grapes and apple slices to the platter
Provide small plates and napkins (this can get sticky)
Pair with white wine, champagne, or cranberry cocktails
Make a full cheese board with these as the star
Serve with crusty bread on the side
Set out extra honey and nuts for people who want more

Switch It Up

Different Nuts: Use walnuts, almonds, or cashews instead of pecans.

Fig and Honey: Replace cranberries with chopped dried figs.

Maple Pecan: Use maple syrup instead of honey for the topping.

Apple Walnut: Add diced apple to the nut mixture, use walnuts.

Chocolate Drizzle: Drizzle melted dark chocolate over the finished bites.

Bacon Brie: Add crumbled crispy bacon to the pecan mixture (sweet + savory = heaven).

Different Cheese: Try camembert instead of brie for a stronger flavor.

Spicy Honey: Use hot honey or add a pinch of cayenne to the topping.

Mini Version: Cut brie into smaller pieces and use toothpicks instead of pretzel sticks.

Storage and Make-Ahead Tips

These are perfect for advance prep, which is clutch for parties.

Make-ahead topping: Make the candied pecan cranberry mixture up to 3 days ahead. Store in an airtight container at room temp. Reheat gently before using if it’s too firm.

Assemble ahead: Assemble the bites (brie + topping + pretzel) up to 4 hours before serving. Cover and refrigerate. Bring to room temp or warm before serving.

Leftover bites: Store assembled bites in an airtight container in the fridge for up to 2 days. The pretzel sticks might get soft, so you may want to replace them.

Leftover topping: This is gold. Store it and use it on oatmeal, yogurt, ice cream, salads, or just eat it with a spoon. Keeps for 1 week refrigerated.

Freezing: Don’t freeze assembled bites—the brie texture gets weird. You can freeze the topping mixture for up to 1 month though.

Day-of strategy: Make topping in the morning, assemble bites 2 hours before party, warm right before serving.

Why This Works So Damn Well

Candied Pecan Cranberry Brie Bites work because they hit every flavor and texture note. The creamy, mild brie is the perfect canvas for the sweet, crunchy, tart topping. Brie has a subtle flavor that doesn’t compete—it just makes everything taste richer and more luxurious.

Using cold brie for cutting is essential. Warm or room-temp brie is sticky and smears when you cut it. Cold brie slices cleanly into neat rounds that hold their shape. Once cut, you can let them come to room temp before serving if desired.

The candied nut topping is essentially making a quick praline mixture. Cooking the nuts in butter, sugar, and honey caramelizes everything and creates a coating that hardens slightly as it cools. This keeps the nuts crunchy and sweet while binding them together so they stay on top of the brie instead of rolling off.

Adding cranberries at the end (off heat) prevents them from burning or getting too soft. They warm up just enough to plump slightly and release some of their tartness, which balances the sweetness of the candied pecans.

The pretzel stick serves multiple purposes. It’s a built-in handle that keeps hands clean, it prevents double-dipping (everyone gets their own), and it adds a salty crunch that complements the sweet topping. Plus, it looks adorable and makes these feel special and intentional.

Warming the brie slightly transforms the texture from firm to creamy and slightly gooey. The warmth also helps marry all the flavors together. But don’t overheat—melted brie loses its shape and becomes a runny mess.

When to Make These

Holiday parties: Thanksgiving, Christmas, New Year’s—these fit any festive occasion.

Cocktail hour: Perfect with wine, champagne, or festive cocktails.

Appetizer spread: Make these the star of your pre-dinner spread.

Wine and cheese night: Upgrade from a regular cheese board.

Bridal/baby showers: Elegant enough for fancy daytime events.

Date night in: Impress your partner with minimal effort.

Football watch parties: Fancy meets casual. Everyone wins.

Whenever you want to look fancy: Could be Tuesday. We don’t judge.

Questions People Actually Ask

Q: Do I have to use pretzel sticks? A: No, but they’re perfect. You can use toothpicks, skewers, or cinnamon sticks. Or skip sticks entirely and just use forks.

Q: Can I use a different cheese? A: Camembert is the closest substitute. Goat cheese wheels work too but taste different. Don’t use hard cheeses—you need something creamy.

Q: My brie melted everywhere when I warmed it. What happened? A: You warmed it too long or too hot. Brie melts FAST. Only 5-7 minutes at 350°F, and watch it closely.

Q: The topping is sliding off. Help! A: The brie is too warm/melty, or you didn’t press the topping down. Let the brie firm up a bit before adding topping.

Q: Can I make these without warming them? A: Absolutely! They’re delicious cold or at room temperature. The brie just won’t be as gooey.

Q: My pretzel sticks keep breaking when I insert them. A: The brie is too cold/hard, or your pretzels are too thin. Let the brie soften slightly, or use thicker pretzel rods.

Q: Do I have to remove the brie rind? A: No! The rind is edible and helps the rounds keep their shape. Some people don’t like it, but most do.

Q: How many people does this serve? A: Depends on your crowd. Figure 2-3 bites per person for appetizers. Scale up accordingly.

Q: The nuts burned. What did I do wrong? A: The heat was too high, or you cooked them too long. Use medium heat and stir constantly. They go from perfect to burned quickly.