Caramelised Camembert with Macadamias


Caramelised camembert with macadamia nuts

This can either be an hors de'oeuvres plate prior to dinner to have with wine or cocktails or you can easily turn this into a dessert plate. I served this with fresh Californian dates (one of my favourite indulgences), dark chocolate squares and pawpaw so I could cover the dessert spectrum. If you serve it fairly soon after you tip the toffee over it, the inside turns into a soft runny centre which you may prefer! The recipe below is for two rounds of camembert. I halved it and since my camembert was not very large I had a lot of macadamia nut toffee left over-happy times! :)

Caramelised camembert with macadamia nuts

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Caramelised Camembert with Macadamia nuts

Ingredients (serves 20)

  • 2 x 20cm rounds camembert cheese
  • 100g packet roasted, salted macadamia nuts
  • 3/4 cup sugar
  • 1/4 cup water
  • Crackers, grapes and fresh dates, to serve


Step 1 - Place cheese on a large heatproof platter. Roughly chop macadamia nuts (not too fine).

Step 2 - In a small saucepan on low heat dissolve sugar in water. Once sugar is fully dissolved, turn up heat and leave boiling without stirring for 5 minutes (set timer if necessary) watching like a hawk and resisting all natural instincts to wander off. As soon as it starts to turn a caramel colour, remove from heat and carefully add nuts. Tilt pan to coat in toffee. Pour toffee over cheese but don't cover it with toffee too thickly as it will be too hard to cut otherwise (admittedly I was a little heavy handed with the toffee in the pics).

Step 3 - Set aside to cool, uncovered, at room temperature. Serve with crackers and fruit.

Time plan: In the morning - Make caramelised camembert. 1 hour before guests arrive - Assemble camembert platter.

Adapted from Recipe by Dixie Elliott Super Food Ideas[


Caramelised camembert with macadamia nuts