Combine in a small saucepan the hazelnuts whisky, honey, rind and juice. Bring to the boil and stir the nuts occasionally for 5-6 minutes. Remove the hazelnuts from the liquid with a slotted spoon and place onto a lined oven tray. Simmer the remaining liquid until it is thickened and syrupy. Cool.
Make 12-15 x 1cm cuts in the brie, then poke in sprigs of thyme. Wrap the brie in baking paper and place onto another tray.
Place both trays into the oven and bake for 10 minutes or until the hazelnuts are golden, then remove and allow to cool.
Bake the brie a further 8-10 minutes then carefully remove brie from the tray in the paper and place onto a serving platter. Top with the cooled hazelnuts and drizzle with the whisky syrup. Serve immediately with the bread and crackers.