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  • 1kg King Island Dairy Cape Wickham Double Brie or Furneaux

  • ¾ cup smoked almonds

  • 3/4 cup sugar

  • 1/3 cup water


  • 1.

    Remove King Island Dairy Cape Wickham Double Brie from refrigerator and at least one hour before serving. Place on a serving plate and allow to come to room temperature.

  • 2.

    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.

  • 3.

    This can be assembled up to two hours before serving.

Nutritional information

Nutritional analysis per serving (20 servings)

  • Energy 237kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 11g
  • Carbohydrate 9g
  • Sugar 8g
  • Sodium 314mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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.

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