Toffee Cream of Wheat
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
directions
- Combine cream of wheat, the 3/4 cup milk and pinch of salt in microwave safe bowl.
- Microwave on high for 1 minute; stir.
- Microwave 1 to 2 minutes more, stirring once.
- Set aside and keep warm.
- In a small skillet heat the almonds, butter and sugar until the nuts are golden.
- Pour over cream of wheat.
- Top with additional milk if desired, and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
UmmmMmmm...yummy! DH and I enjoy having hot cooked cereal for breakfast in the mornings, but sometimes they get to be humdrum. This certainly was not that! Although it took a little more effort than plain jane cereal, it was worth every bit of it. The only thing I will do differently the next time is to cook it on the stovetop, rather than in the microwave as we just don't care for cereal cooked in the microwave as well as on the stovetop, but we sure do like to use milk to replace the water! I suspect this would also be good in oatmeal, cream of rice and probably even malt-o-meal (my favorite!). Thank you for a great idea Michelle.
-
This was great. I don't normally go for flavored cereals but this was very good. I did make a couple of changes. First, instead of opening a new bag of almonds I used some pecans that were already opened. Second, I am diabetic so I used Splenda brown sugar in place of the sugar since I wasn't sure that Splenda would brown like sugar.
-
This was really yummy and I don't even like cream of wheat! I used maple and brown sugar cream of wheat. I didn't have any nuts, so I just made the caramel and then added bananas to the cereal. Even tho I messed the whole thing up, it was still delicious! I over cooked the caramel and ended up with a big piece of candy in my bowl, but I just chopped it up and ate it. lol Thanks for the recipe, it made a tasty and fun morning!
Tweaks
-
This was great. I don't normally go for flavored cereals but this was very good. I did make a couple of changes. First, instead of opening a new bag of almonds I used some pecans that were already opened. Second, I am diabetic so I used Splenda brown sugar in place of the sugar since I wasn't sure that Splenda would brown like sugar.
RECIPE SUBMITTED BY
Michelle S.
Racine, Wisconsin