Caramelised camembert with macadamia nuts

Method Place cheese on a large heatproof platter. Roughly chop macadamia nuts. Place sugar in a small non-stick frying pan over medium-low heat. Cook, gently tilting pan back and forth, for 15 to 20 minutes or until sugar has dissolved and turned a rich caramel colour. Add nuts. Tilt pan to coat in toffee. Pour toffee over cheese. Set aside to cool, uncovered, at room temperature. Serve with crackers and fruit.