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  • Preperation: 5 minutes +1 hr standing
  • Cook: 10 minutes
  • Serves: 4-6

Toffeed Camembert with Toasted Almonds


  • 250g Tasmanian Heritage Camembert
  • ½ cup caster sugar
  • 2 tablespoons water
  • 1 tablespoon toasted flaked almonds
  • grapes, pears and crusty bread, for serving


  1. Remove camembert from refrigerator 30 minutes-1 hour before use.
  2. Place on a serving plate and allow to come to room temperature.
  3. 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.
  4. Take care that toffee does not burn. Working quickly, drizzle toffee over the Camembert in a thin layer and sprinkle with almonds. Serve immediately with grapes, pears and crusty bread.

Toffeed Camembert as seen in Better Homes and Gardens Magazine.