Preheat the oven to 400°.

Combine the pecans and sugar in a small skillet. Cook over medium heat stirring constantly until the sugar starts to liquefy. Continue stirring constantly until the liquid reaches a golden color and coats the nuts.

Remove from heat and spread candied nuts onto a greased or silpat lined cookie sheet, and allow to cool. Stir occasionally as nuts cool to break up large pieces.

Place the fillo shells on a baking sheet. Place one piece of brie in each mini fillo shell. Bake for 5 minutes, until the brie is melted.

Remove from the oven and top melted brie with a spoonful of jelly and candied pecans. Serve warm.