Melt: Heat 1 tbsp butter and 1 tbsp brown sugar in a skillet over medium heat.
Toast: Add ½ cup chopped walnuts; toss 2–3 minutes until glazed. Set aside.
Preheat: Oven to 420°F (215°C); line a baking sheet with parchment paper.
Base: Arrange 4 mini flatbreads on the sheet; brush edges with olive oil.
Layer: Top evenly with 8 oz cubed Brie, ½ cup dried cranberries, the candied walnuts, and fresh thyme leaves.
Cook: Bake for 10–12 minutes.
Finish: Remove when the cheese is melted and the crust edges are golden-crisp.
Garnish: Top with fresh thyme sprigs.
Sauce: Drizzle generously with regular or hot honey; serve immediately.
