Baked Brie Cheese with Bourbon Glaze

A holiday classic that can’t be beaten… Steaming molten Baked Brie Cheese with Cashews and Brown Sugar Bourbon Glaze served with baguette slices.

Classic Baked Brie Cheese

Some recipes never get old, like a classic baked brie.

Every holiday season I fall head over heels (again) for this oozing hot liquified cheese appetizer.

Baked brie can be prepared in many different ways. Some like it cut and baked on toast, or a whole wheel of brie wrapped in puffed pastry is another common rendition.

However, a naked baked brie topped with boozy sticky sweet cashews is a personal favorite I like to surprise my holiday guests with each year.

You can bake a whole wheel of brie without additional ingredients necessary, by simply severing the top rind all the way around the edges. The bottom and sides hold the brie, like its own little built-in serving dish, while the top piece acts as a lid while baking.

Then gently lift the lid off and you have hot spreadable brie that is great on bread, crackers, or even with veggies!

Best Baked Brie Pan

I like to bake the brie on a Swiss Diamond Nonstick Crepe Pan for several reasons.

1. One, the healthy and completely nonstick surface makes cleanup super easy. 
2. Two, the shape of the pan means I can add toppings and baguette slices right on the pan and serve it straight from the oven to the table. 
3. And finally, serving the baked brie on the pan means it stays melted longer, so my guests have plenty of time for snacks and chat.

While the brie is in the oven, whip up an easy topping of Cashews with Brown Sugar Bourbon Glaze (AKA bourbon caramel) to spoon over the top.

This heavenly appetizer is always a welcomed addition to any party. In fact, it’s nearly always the first thing to disappear!

No one can resist Baked Brie with Cashews and Bourbon Brown Sugar Glaze.

I dare you to try…

Cashew Brown Sugar Bourbon Glaze Ingredients

• Bourbon or Whiskey
• Packed Brown Sugar 
• Vanilla Extract
• Sea Salt
• Cashews 
• Heavy Cream

Then there is the star of the show, a Brie cheese wheel with a french baguette to complete the whole appetizer.

How to Make this Baked Brie Cheese with Bourbon Glaze

1. Take your cheese wheel and cut the top edge carefully so that you can remove the top rind after baking. Place the Brie Cheese Wheel on a crepe pan, cast iron skillet, or any other pan of your choosing. 
2. Set it in the oven to bake for 15 to 20 minutes at 350 degrees F. 
3. Meanwhile, combine the bourbon and brown sugar in a small Swiss Diamond Nonstick Sauté Pan. Allow them to simmer, then add in cashew halves and simmer a little longer for the caramel sauce to thicken. 
4. Add a touch of cream at the end, and you have a decadent nutty glaze that pairs perfectly with the rich salty cheese.

You’ll be amazed at how easily the pan washes clean. Even with caramel in it!

While the Baked Brie with Cashews and Bourbon Brown Sugar Glaze is hot and runny, place fresh baguette slices around the brie and serve it straight off the crepe pan, so it stays warm longer.

Get the Full (Printable) Baked Brie Cheese with Bourbon Glaze Recipe Below!

Frequently Asked Questions

Do I have to use the crepe pan to make this?

You can use a skillet or shallow baking dish instead of a crepe pan for the brie. However, I like the shape of the crepe pan for this recipe and the handle for moving it in and out of the oven.

How long will this recipe last?

Brie cheese is a soft cheese, which shortens its shelf life, especially after it has been opened. If you don’t add the glaze over the whole top of the cheese, it can last up to 2 weeks in the fridge in an airtight container. If there is a glaze on it, then it will last in a sealed container for 2 to 4 days.

Other Appetizer Recipes 

• Easy Retro Sausage Balls Recipe
• Mini Cheese Ball Recipe
• Crispy Smashed Potatoes with Queso Fresco Recipe
• Potato Latkes with Jalapeno Dill Sauce Recipe
• Holy Guacamole Recipe (Healthy and Authentic)
• Corn Salsa Dip with Bacon Recipe
• Fried Green Tomatoes Recipe (Oven Fried!) 
• Bacon-Wrapped Baked Brie with Puff Pastry Recipe
• Cranberry Brie Bites Recipe 

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5 from 4 votes

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Baked Brie with Cashews and Bourbon Brown Sugar Glaze

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Easy 7-Ingredient Baked Brie with Cashews and Bourbon Brown Sugar Glaze, perfect for holiday parties! A decadent appetizer is something we always make during the holidays.

Servings: 10

Ingredients

• 14-16 ounce brie wheel
• 3/4  cup bourbon or whiskey
• 3/4  cup brown sugar packed
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 3/4  cup cashews halved
• 1/3 cup heavy cream
• 1 French baguette

Instructions

• Preheat the oven to 350 degrees F. Carefully cut the top edge of the brie rind, all the way around the wheel, so it can be removed later. Cut deep enough to separate the papery rind layer from the brie, but leave it on as a lid. Place the brie wheel in the center of a Swiss Diamond Nonstick Crepe Pan and place in the oven to bake for 15-20 minutes, until the brie has liquified.
• Meanwhile, place a small Swiss Diamond Nonstick Sauté Pan over medium heat. Add the bourbon, brown sugar, vanilla and salt. Simmer for 5-10 minutes until the brown sugar has fully dissolved and the mixture has thickened a little. Stir in the cashews and simmer another 5 minutes. Then stir in the heavy cream and turn off the heat.
• Cut the baguette into thin slices. Pull the hot molten brie out of the oven and carefully remove the paper lid. Spoon about two-thirds of the cashews and bourbon brown sugar glaze over the brie, reserving the rest for refills when the brie is half eaten. Arrange baguette slices around the brie and serve immediately right off the crepe pan. (The pan helps keep the brie hot and liquified!)

Notes

NOTES: You can use a skillet or shallow baking dish instead of a crepe pan for the brie. However, I like the shape of the crepe pan for this recipe and the handle for moving it in and out of the oven.

Nutrition

Serving: 1g, Calories: 387kcal, Carbohydrates: 32g, Protein: 12g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 51mg, Sodium: 528mg, Potassium: 180mg, Fiber: 1g, Sugar: 17g, Vitamin A: 350IU, Calcium: 115mg, Iron: 1.7mg

Course: Appetizer

Cuisine: American

Author: Sommer Collier

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Disclosure: The post is sponsored by Swiss Diamond Cookware. All opinions are my own.

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