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Categories:
butter almonds brown sugar cinnamon mace cardamom water oats pineapple brown sugar cinnamon mace cardamom cream
Viewed: 23 - Published at: 7 years agoIngredients
- 2 tablespoons butter
- 1/2 cup slivered almonds or sliced
- 1/4 cup brown sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon mace
- 1/8 teaspoon cardamom
- 4 cups water
- 1 cup steel cut oats
- 1 cup dried tropical fruit diced, mixture, pineapple, mango, papaya
- 1/2 cup brown sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon mace
- 1/8 teaspoon cardamom
- 1 cream
Method
- Melt butter in a medium skillet over medium-low heat. Add almonds and cook until lightly browned, stirring frequently, about 2 minutes. Add brown sugar, cinnamon, mace and cardamom. Stir well and cook mixture until sugar melts and nuts are evenly coated, stirring frequently. Spread mixture in a thin layer on parchment lined tray. Cool to room temperature and set aside.
- Attach KitchenAid(R) Heated Chef Bowl and flat beater to stand mixer. Set heat to 220 °F. Once preheated, add water, oats, dried fruit, brown sugar, cinnamon, mace and cardamom. Turn to Stir speed and mix thoroughly. Remove flat beater and cover heated bowl with lid. Reduce heat to 180°F and cook for 7-8 hours.
- Serve immediately with reserved praline almonds and half and half or cream, or keep warm in heated bowl attachment.
