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Oozy Camembert with nut brittle

Oozy Camembert with nut brittle

The crunchy brittle works brilliantly dipped into the rich cheese

  • Feeds 10Feeds 10
  • Ready in 35 minutes

Each serving contains

  • Energy
    1626kj 390kcal
  • Fat
    High 35%
  • Saturates
    High 24%
  • Sugar
    High 35%
  • Salt
    Med 10%

% of adult’s reference intake | Carbohydrates per serving : 32g


  • 300g hazelnuts or mixed nuts
  • 300g caster sugar
  • 1 x 250g Co-op baking Camembert


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Roast the nuts for 8-10 mins, then leave to cool for a minute
  3. Rub the skins off using a tea towel, then roughly chop and set aside
  4. Line a baking tray with greaseproof paper
  5. Melt the sugar in a heavy-based pan over a low heat, shaking gently, not stirring, to help it along
  6. After 15-20 mins, when it’s a dark caramel colour, stir in the nuts, then quickly tip it onto the tray
  7. Spread out with a palette knife, then leave to set. After about 20 mins, once it’s cooled, break into shards — it keeps for up to 2 months in an airtight container in a cool, dry, dark place
  8. Bake the cheese according to the pack, then serve with the brittle

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