Caramel and Pecan Cricket St Thomas Camembert

Recipe

Caramel and Pecan Cricket St Thomas Camembert

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Serve 1

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Easy

250 grams round brie or camembert

225 grams (8oz) caster sugar

12 Pecan nuts

Sea salt and freshly ground black pepper

Sit the Camembert round on a wire rack over a foil-lined baking sheet. Arrange the 12 pecan nuts on top. Place sugar and ½ cup water in a heavy-based saucepan over low heat and stir to dissolve sugar

Increase heat to medium and cook until the mixture is a smooth golden caramel

Pour the caramel over the cheese, covering the top completely and allowing some to drip down sides. Cool completely and serve

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