Tuesday, February 12, 2008

Caramelised Camembert with Macadamia Nuts

2 x 8 inch rounds camembert cheese
4 oz roasted, salted macadamia nuts
1 cup white sugar
crackers, grapes and dried fruit, to serve

Place cheese on a large heatproof platter. Roughly chop macadamia nuts.
Place sugar in a small non-stick frying pan over medium-low heat. Cook, gently tilting pan back and forth, for 15 to 20 minutes or until sugar has dissolved and turned a rich caramel colour. Add nuts. Tilt pan to coat in toffee. Pour toffee over cheese. Set aside to cool, uncovered, at room temperature. Serve with crackers and fruit.

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