Steel Cut Porridge and Honeyed Pecans

By garciamoss

Ingredients

• For the Honeyed Pecans:
• 3 tablespoons honey
• pinch salt
• 1 tablespoon brown sugar
• 1/3 cup pecans, roughly chopped
• For the Steel Cut Oats:
• 3 tablespoons unsalted butter
• 3 cups steel cut oats
• 4 cups boiling water
• 2 teaspoons kosher salt
• 3/4 cup almond milk
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 cup cocoa nibs (as garnish)

Details

Adapted from pbs.org

Preparation

Step 1

Let's start by making the honeyed pecans. To a small saucepan, pour in the honey and heat over medium low heat. Add a pinch of salt and brown sugar; mix until the sugar dissolves. Add the pecans and toss, coating them in the honey/sugar mixture. Transfer to a plate, spreading them out a bit (be careful--they'll be hot!) so they don't stick. Allow them to cool for 5 minutes.
In a medium saucepan, set over medium heat, add the butter. When the butter has melted, pour in the oats, stirring them until they're evenly coated in the butter; allow them to toast for about 3 minutes. Lower the heat to medium low and pour in the boiling water and salt; give the mixture a good mix and then cover the pot, cooking the oats for about 20 minutes.
Pour in almond milk, brown sugar, cinnamon and cardamom; gently stir the mixture and cook for an additional 10 minutes. Divide the porridge between bowls, and garnish them with a handful of the Honeyed Pecans, a sprinkling of cocoa nibs, a drizzle of honey and a spoonful of your favorite jam.