Description
Sweet & Savory Pear Brie Nachos with Hot Honey Walnut Crunch combine crisp tortilla chips, creamy melted Brie, sweet pears, tart dried cranberries, and crunchy hot honey walnuts for an easy appetizer with a delicious sweet, savory, spicy, and tangy flavour.
Ingredients
6 cups (150 g) sturdy tortilla chips
2 ripe but firm pears, thinly sliced
8 oz (225 g) Brie cheese, rind removed and thinly sliced
1/3 cup (35 g) dried cranberries
2 tbsp fresh rosemary or thyme, finely chopped
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp hot honey
1 tbsp brown sugar
1/2 tsp cinnamon
Pinch of salt
2 tbsp hot honey
1 tbsp pure maple syrup
1 tsp fresh lemon juice
Instructions
1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until fragrant.
3. Add the brown sugar, cinnamon, salt, and hot honey. Stir for another 1–2 minutes, allowing the walnuts to become glossy and lightly caramelized. Transfer them immediately to a piece of parchment paper and let them cool.
4. Wash the pears and slice them thinly. Choose pears that are ripe enough to be sweet but still firm enough to hold their shape during baking. Gently pat the pear slices with a paper towel to remove excess moisture.
5. Spread half of the tortilla chips across the prepared baking sheet. Add half of the Brie slices, pear slices, and dried cranberries. Repeat with the remaining tortilla chips, Brie, pears, and cranberries.
6. Bake for 8–10 minutes, or until the Brie has melted into a creamy, gooey layer and the edges of the pears have softened slightly. Watch carefully toward the end so the chips do not become overly browned.
7. Remove the nachos from the oven and immediately scatter the cooled hot honey walnut crunch over the top.
8. In a small bowl, whisk together the hot honey, maple syrup, and fresh lemon juice until smooth.
9. Drizzle the honey mixture lightly over the warm nachos, distributing it evenly across the Brie, pears, and walnuts.
10. Finish with finely chopped fresh rosemary or thyme. Add a few extra dried cranberries if desired.
11. Serve immediately while the tortilla chips are crisp, the Brie is warm and creamy, and the walnut topping is crunchy.
Notes
Use sturdy tortilla chips because thicker chips hold up better under the melted Brie and juicy pear slices.
Choose ripe but firm pears. Very soft pears can release too much moisture during baking.
Remove the Brie rind so the cheese melts more smoothly across the nachos.
Toast the walnuts carefully over medium-low heat and stir frequently because they can burn quickly.
Hot honey and brown sugar become extremely hot when caramelized. Transfer the walnut mixture to parchment and allow it to cool before handling.
Don’t overload the tortilla chips. Balanced layers provide better crunch and help prevent the nachos from becoming soggy.
Use Bosc, Anjou, or slightly underripe Bartlett pears for the best texture.
Camembert can be used instead of Brie. Mild goat cheese or another soft melting cheese can also work.
The hot honey walnut crunch can be prepared several hours ahead. Once completely cooled, store it in an airtight container and keep it separate from the nachos.
Pecans can be substituted for walnuts. Their buttery flavour pairs especially well with pears, Brie, cranberries, maple syrup, and hot honey.
For the best texture, prepare the walnut crunch and slice the pears ahead of time, but assemble and bake the nachos shortly before serving.
Serve these nachos as an appetizer for holiday gatherings, dinner parties, game nights, or casual entertaining.
Garnish with fresh thyme or rosemary, extra cranberries, and a light drizzle of hot honey immediately before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American