- For the butterscotch sauce:
- 200 g sugar
- 85 g butter
- ½ cup cream
- For the pecan sugar shards:
- 1 cup sugar
- 100 g pecan nuts, roughly chopped
- 6 Woolworths double-cream Camembert rounds
To make the butterscotch sauce, heat the sugar in a pan over a medium heat until caramelised. Don't stir – rather swirl the pan to evenly melt the sugar.
Add the butter once the sugar is light golden brown in colour. Swirl to combine. Once the butter has melted into the sugar, remove the pan from the heat and pour in the cream and stir.
To make the sugar shards, melt the sugar in the same way as for the butterscotch sauce. Once the sugar is light golden in colour, pour onto a silicone baking mat. Sprinkle over the chopped nuts before the sugar sets.
Once the sugar has set, break it into shards.
Layer the sugar shards between the Camembert rounds and stack to form a tower.
Drizzle over the butterscotch sauce before serving.