by Joan Nathan
from Jewish Cooking in America
(Alfred A. Knopf, 1998)
Serves 10 to 12 (pareve) or (dairy)

This noodle kugel is definitely American—with dark brown sugar and pecans! Your guests will love it.

convert Ingredients
1 1/2 sticks (3/4 cup) salted butter or margarine
3/4 cup dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons salt

Method
1. Melt half the butter in a 12-cup mold or tube pan. Swirl it around the bottom and up the sides.

2. Press the brown sugar into the bottom and press the pecans into the sugar.

3. Boil the noodles according to the package directions and then drain. Mix the noodles with the eggs, the remaining butter, melted, cinnamon, sugar, and salt and pour into the mold.

4. Bake the kugel in a preheated 350°F (175°C)  oven for 1 hour and 15 minutes or until the top is brown. Let the kugel sit for 15 minutes before unmolding. The top will become slightly hard like a praline. Serve cold or at room temperature.

Recipe © 1998 Joan Nathan. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.

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