Baked Camembert with Toffee Roasted Nuts & Spun Sugar
- 1 200 gm Unicorn Camembert
- ½ cup mixed nuts (almonds, cashews, hazelnuts, macadamias, etc), roasted
- 3 tbs white sugar
- 3 tbs white wine
- Pinch of salt
- ¼ cup white sugar, extra
- Rosemary and fruit bread, to serve
Preheat the oven to 170˚C and line a baking tray with baking paper.
Place a heavy based, medium sized frying pan over medium high heat. Once the pan is hot, sprinkle the 3 tbs of sugar evenly over the base. The sugar will quickly melt, turn a golden colour and begin to smoke. Once it does, remove the pan from the heat, carefully add the nuts and stir quickly to coat. Then carefully add the white wine and salt. The mixture will bubble and the toffee will begin to dissolve.
Return the pan to a low heat, and stir until the toffee has dissolved completely. Remove from the heat.
Place the Unicorn Camembert onto the paper lined baking tray and bake it in the preheated oven until it has coloured slightly and feels soft to the touch, around 10-15 minutes.
Gently remove the baked Unicorn Camembert to a serving plate and top with the warm toffee nut mixture. Garnish with the spun sugar just before serving. Serve with rosemary and fruit bread.
To make spun sugar:
Place two long handled wooden spoons on the bench with their handles poking out from the bench about 15 cm apart. Place baking paper on the floor under the spoon handles to catch any drips. Partly fill the sink with cold water.
Place a small, heavy based saucepan over a medium high heat. Once the pan is hot, evenly sprinkle in the extra ¼ cup of sugar. The sugar will quickly begin to melt and turn a rich, golden colour. Use a metal spoon to gently stir the toffee so the edges don’t burn. Once the sugar has all melted and the toffee is a rich, golden colour, remove the pan from the heat and quickly dip it into the cold water to stop the cooking process.
Dip a fork into the toffee and gently flick it back and forth above the two spoon handles. The toffee should form fine golden threads over the spoon handles. Gently gather it with your hands and place it on top of the baked Camembert to serve.
Warning! Toffee is extremely hot and sticky and can cause terrible burns on contact with skin. Use extreme care when handling hot toffee and keep children and pets away.