10/12/2013
Double Brie with Smoked Almond Toffee

A glamorous way to serve a whole wheel of Brie for any celebration.
Serves:
20-25
Prep Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
- 1kg wheel Double Brie
- 3/4 cup smoked almonds
- 3/4 cup sugar
- 1/3 cup water
Method
Remove Double Brie from refrigerator and at least one hour before serving. Place on a serving plate and allow to come to room temperature. Cut half the smoked almonds in half, leaving the rest whole. Combine sugar and water in a saucepan and heat, stirring with a wooden spoon until sugar dissolves, then boil, without stirring until a golden caramel colour. Take care that toffee does not burn. Working quickly, stir in almonds and drizzle Smoked Almond Toffee over the Double Brie in a thin layer. Before it completely sets, use a skewer to draw out strands of toffee, spinning them around the top of the cheese to garnish as per spun toffee. Allow the toffee to cool and set before serving. This can be assembled up to two hours before serving.
Tips
Note: it is important to drizzle the toffee in a thin layer as otherwise it may be difficult to cut. If so, crack the toffee with the back of cook’s knife first before cutting.
New Recipes

Scorched Peanut Cake
There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts,…

Summer Seafood Paella
A suite of Summer seafood and vegetables create a fresh and colourful paella.

Christmas Porchetta
Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.
You may also like

- Cakes ·
Scorched Peanut Cake
There is only one thing that rivals my husband's love for me, and that is his love of scorched peanuts, which is why I created this cake in celebration of his birthday!

- Main Courses ·
Summer Seafood Paella
A suite of Summer seafood and vegetables create a fresh and colourful paella.

- Main Courses ·
Christmas Porchetta
Crispy pork belly rolled with an aromatic seasoning is beautiful served ‘a familigia’ style.

- Pies and Tarts ·
Christmassy Currant and Craisin Mince Pies
Lovely little pies to really set off the Christmas table!

- Cakes ·
Coconut Banana Cake
A quick mix coconutty, banana-ey dream of a cake!

- Salads ·
Lentil, Fennel and Green Olive Salad
Nutty lentils go so well with the anise flavour of fennel and salty savouriness of green olives, all tossed with a lemony dressing and sprinkle of hazelnuts to finish.

- Breakfast & Brunch ·
Jumbo Prawn and Avocado Lunch Rolls
Luxurious lunch rolls with a creamy prawn filling that will remind you how good a freshly made roll can be!

Moroccan Porcupine Meatballs
Shaggy little meatballs simmered in a spiced tomato sauce with the sweet addition of prunes.

- Main Courses ·
Red Chicken Curry with Cashews and Pineapple
My version of a Thai style chicken curry with a few added extras!

- Cakes ·
Chocolate, Banana and Almond Muffins – Egg Free
Choc banana muffins that just happen to be egg free too.

Peppered Pork with Blood Orange, Pumpkin, Asparagus and Coriander Mayo
A trans-seasonal salad meal that marries pork with sweet roast pumpkin, vibrant asparagus and the tang of orange, finished with a dollop of creamy coriander mayonnaise.

- Mains & Accompaniments ·
Venison Minute Steaks with Chimichurri Tomatoes
Quick-as-a-flash pan seared venison steaks topped with a fresh Argentinian style relish.