Ingredients
For the Nacho Base:
* 8 oz pita chips
* 8 oz Brie cheese, rind removed and sliced
* 1/2 cup whole berry cranberry sauce
* 1/4 cup dried cranberries
* 1 tbsp fresh rosemary, finely chopped
### For the Pecan Crunch:
* 1/2 cup pecan halves, roughly chopped
* 1 tbsp unsalted butter
* 1 tbsp brown sugar
* 1 pinch flaky sea salt
### For the Orange Honey Drizzle:
* 1/4 cup honey
* 1 tsp fresh orange zest
* 1 tbsp fresh orange juice
* 1/4 tsp ground cinnamon
* 1 pinch flaky sea salt
### For Garnish (optional):
* Fresh rosemary leaves
* Orange zest
* Extra chopped pecans
Instructions
1. Preheat the oven to 375°F (190°C).
2. Arrange the pita chips in an even layer on a parchment-lined baking sheet or oven-safe serving platter.
3. Evenly layer the Brie slices over the pita chips.
4. Spoon the cranberry sauce over the Brie and scatter the dried cranberries across the top.
5. Bake for 8–10 minutes, until the Brie is melted and creamy.
6. Meanwhile, melt the butter in a small skillet, add the pecans, brown sugar, and flaky sea salt, and cook for 2–3 minutes until lightly caramelized.
7. In a small bowl, whisk together the honey, orange zest, orange juice, cinnamon, and flaky sea salt.
8. Remove the nachos from the oven and immediately sprinkle with the caramelized pecans.
9. Drizzle generously with the orange honey.
10. Garnish with fresh rosemary, extra orange zest, and additional pecans. Serve warm.