Using a sharp bread knife, slice the rind off of the cold brie, leaving as much of the cheese as possible. Slice the brie into 1-inch cubes and let them come to room temperature.

Once the brie is room temperature, place it in the bowl of a food processor. Blend the brie for 5-8 minutes, until it's light and fluffy. Alternatively, you can use a hand mixer or stand mixer to whip the cheese. It may take another 2-3 minutes.

While the brie is whipping, heat a skillet over medium-low heat. Add the pecans and toast them for 1-2 minutes, until they're golden-brown and smell nutty. Transfer the pecans to a bowl.

Return the skillet to the heat. Add the maple syrup, rosemary, orange zest, cinnamon, cayenne, and a pinch of salt to the skillet. Stir well and simmer the syrup mixture for 1 minute. (It will look foamy, that's normal.) Remove the skillet from the heat and add the pecans. Stir until the pecans are sticky. Let the mixture cool slightly.

Using a butter knife or rubber spatula, spread the whipped brie into a shallow serving bowl. Drizzle the sticky pecans over the brie and garnish with rosemary and orange zest. Enjoy right away with crackers and fruit.