Add the sliced jalapenos to a small bowl. Cover with the honey and balsamic, mix together and set aside.
Unwrap the brie use a paring knife to cross hatch the top (a crosshatch looks like a tic tac toe board) making the incisions about 1/3rd of an inch deep. Place in the Emile Henry Cheese Baker.
Spoon the jalapeno mixture over the brie. Sprinkle the finely chopped pecans on top.
Place the lid on the baker and bake in the preheated oven for 15-20 minutes.
Remove from the oven and take the lid off, serve warm with crackers or toast points.
