Maple and Pecan Baked Brie

Click on the photo to go to a real baking website with a talented baker to show you how it's done.

I'll be trying this later today. It really doesn't get easier than pouring sugar and maple syrup on warm cheese, but let's just see where I take it. 

Before I start, I have a few questions. I guess I'll ask google or my mom, but here they are:

Do i have to remove that weird paper thing that holds the Brie in a circle? Not the wrapper guys, I am not that stunned. You know the paper-feeling thing that might even be made of cheese? 

Also, can I bake it on a cookie sheet and then transfer it to a fancy dish (a plate from my cupboard)?

Alright, I am going to get started. I'll be back with pictures and a rating for this recipe. 

To be continued.

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Update:

First of all, this Baked Brie shit takes about twenty minutes to bake so you have to bring the ingredients and make it at the party, so I might save this one for when I am hosting myself. Secondly, there is something called a Brie Baker and our host had one, so that was lucky. Or maybe you all have one, and it's a staple for most kitchens. I don't know.

First thing we did (because yes I asked anyone who happened to be standing in the kitchen to help me make this dish) was argue about whether the weird paper coating needed to be peeled off the brie before I put it in the oven. Guess what? Turns out that shit is just a casing for the cheese and you actually eat it. It's also cheese. Weird, but moving on.

Next we attempted to fit cheese in the brie baker. It didn't want to fit, but with some help we got it in there and threw it on a cookie sheet and into the oven at 325 degrees for twenty minutes. 

While the brie was cooking I added a few tablespoons of maple syrup (the real stuff because standards), a few tablespoons of brown sugar, a half teaspoon of cinnamon and a half cup of chopped pecans into a small saucepan and cooked it on low. Once it was looking bubbly I realized I should have probably waited to add the pecans but remember if you want to make this the right way, you'll have to go to a good website like this. 

Then I poured all that sugary goodness on the brie (after I took it out of the oven and trust me this is key) and served it with a fresh-ish baguette. It was really fucking hot too, so I carried it down to the bonfire on the cookie sheet with oven mits and those party-goers ate it right up. 

I still feel a little guilty about the how much of a mess that must of been to clean-up. 

​I don't know. I kinda like mine better.

If you try it let us know. We'd love to see your photos.