Ingredients

300g hazelnuts or mixed nuts
300g caster sugar
1 x 250g Coop baking Camembert

Method

Preheat the oven to 200°C/fan 180°C/Gas 6
Roast the nuts for 8-10 mins, then leave to cool for a minute.

Rub the skins off using a tea towel, then roughly chop and set aside.

Line a baking tray with greaseproof paper
Melt the sugar in a heavy-based pan over a low heat, shaking gently, not stirring, to help it along.

After 15-20 mins, when it’s a dark caramel colour, stir in the nuts, then quickly tip it onto the tray.

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.

Bake the cheese according to the pack, then serve with the brittle