They say good things come to those who wait, and it seems that’s exactly what we’ve been trying to do with this new recipe. But anyway, we’re finally back to posting, and we’re bringing you an easy, quick, and delicious appetizer suggestion, once again borrowed from La Receta de la Felicidad, who recommends it as a Christmas gift. But hey, when it comes to enjoying a good cheese, who cares if it’s Christmas, Easter, or the middle of August, right?

Pics and Cakes

What do we need?

  • 1 Camembert cheese

  • A handful of shelled walnuts

  • 100 g (1/2 cup) sugar

  • 2 tablespoons butter

How do we make it?

  • Place the whole Camembert cheese on a plate and arrange the walnuts on top.

  • In a small saucepan or skillet, heat the sugar over medium heat and let it melt slowly without stirring (even if you feel tempted to).

  • Once the sugar has melted into a kind of thick, pale syrup, you can stir it and let it cook a little longer until it reaches a golden caramel color.

  • Turn off the heat, add the two tablespoons of butter, and stir well.

  • Immediately pour the caramel over the Camembert with walnuts, trying to make a thin layer or even caramel threads.

Tips:

  • Be careful not to leave the caramel on the heat for too long, as it could burn and result in a very dark, bitter caramel.

  • You can cut the cheese into portions right after pouring on the caramel. Otherwise, once it solidifies it can get tricky (that’s another reason why the caramel layer should be thin).

________________ [English version] CAMEMBERT CHEESE WITH NUTS AND CARAMEL* *Ingredients:

  • 1 Camembert cheese

  • Several nuts

  • 100 g sugar

  • 2 tbsp butter

  • Place the cheese into a dish and put the nuts over it.

  • Place the sugar into a sauce pan and cook over medium low heat. Let it melt slowly.

  • When the sugar is totally melt you can use a spoon to stir.

  • Keep cooking until golden brown. Add the butter and stir well.

  • Pour immediately over the cheese with the nuts. Try to create a thin layer.

  • Tips:- Do not overcook the sugar or you’ll get a dark and bitter caramel.* - Cut the cheese into portions right after pouring the caramel. Otherwise, when caramel is hard it could be very difficult (that’s why you have to try to make a thin layer).

Comentarios

Silvia (2013-06-23 21:11:00):

This looks amazing!! Since it doesn’t involve the oven, I have to try it, even though my landlady won’t let me make caramel in the pan….XD