1. Preheat the oven to 375°F (190°C). Place the brie in a small ovenproof dish or on a baking sheet lined with parchment paper.
2. Score the top of the brie with a knife (just the rind, without cutting through), so the cheese will ooze when served.
3. Bake for 18–20 minutes, or until the center of the brie is very soft and gooey.
4. Heat a skillet over medium heat. Add the pecans and toast for 3–4 minutes, stirring often to prevent burning.
5. Add 5–6 tablespoons of Hotey Hot Honey directly to the skillet. Heat until it begins to gently boil for 1 minute, then remove from heat.
6. Remove the brie from the oven and place it on a plate or cutting board. Pour the warm honey and toasted pecan mixture over the top of the brie. Serve immediately with sliced baguette.

This recipe is courtesy of Nate Todd for Hotey Hot Honey.