Description
A decadent twist on classic nachos, featuring creamy melted brie, a tangy mixed berry sauce, crunchy candied pecans, and a drizzle of spicy-sweet hot honey. Perfect for a crowd-pleasing appetizer or dessert.
Ingredients
Scale
For the Crust:
- 1 wheel (8 oz) Brie cheese, rind removed and sliced into thin wedges
- 1 bag (8 oz) sturdy tortilla chips (or baguette slices)
- 1 cup mixed berries (fresh or frozen, thawed if frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1/2 cup pecan halves
- 2 tablespoons brown sugar
- 1 tablespoon butter
- 1/4 cup honey
- 1 teaspoon red pepper flakes (or more to taste)
- Optional: fresh mint for garnish
Instructions
1. Prepare the Crust:
- Make the candied pecans: In a small skillet over medium heat, combine pecans, brown sugar, and butter. Cook stirring constantly until sugar melts and coats pecans, about 3-4 minutes. Spread on parchment paper to cool and harden.
- Prepare the hot honey: In a small saucepan, warm honey with red pepper flakes over low heat for 2-3 minutes. Remove from heat and let steep while you prepare the rest.
- Make the mixed berry sauce: In another saucepan, combine mixed berries, granulated sugar, and lemon juice. Cook over medium heat, mashing berries slightly, until mixture thickens, about 5-7 minutes. Set aside.
- Preheat oven to 375°F (190°C). On a large oven-safe platter or baking sheet, arrange tortilla chips in an even layer. Top with Brie slices, distributing evenly.
- Bake for 8-10 minutes until Brie is melted and bubbly. Remove from oven.
- Drizzle the berry sauce over the melted Brie and chips. Sprinkle candied pecans on top. Drizzle hot honey to taste. Garnish with fresh mint if desired. Serve immediately.
Notes
You can customize the seasonings to taste. For less heat, reduce or omit red pepper flakes. Feel free to substitute walnuts or almonds for pecans. The nachos are best enjoyed fresh but can be reheated in the oven.