In a small pan over low heat, toast the chopped pecans with a pinch of salt and chili powder for about 3–4 minutes. Stir often so they don’t burn. You’ll know they’re ready when they smell nutty and start releasing their natural oils.

Place your wheel of brie in the center of the dish. Use a paring knife to lightly score the top in a criss-cross pattern about ½ inch deep. This helps the toppings and syrup soak in.

Sprinkle the brown sugar evenly over the top, then add the toasted pecans and cranberries. Drizzle generously with maple syrup, letting it flow into the little cuts.

Bake for 12–15 minutes, or until the cheese feels soft to the touch and just starts to ooze. Keep an eye on it — once brie overbakes, it can burst and spill out (still delicious, but messier).

Let it cool for 5 minutes before serving — this helps it firm up just enough to scoop easily. Serve warm with crackers, sliced apples, or a fresh baguette.