North Shore Chicago Hadassah’s Lick-Your-Fingers Kugel

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

LC Fancy Pants Pecans Note

There are many ways to top a sweet noodle kugel. Cornflakes, cinnamon sugar and graham crackers are all common choices – but this recipe goes beyond the commonplace. First, the mold is coated in melted butter. Then, luscious dark brown sugar is pressed in to the butter, and is further embellished with pecan halves. After baking, the kugel is inverted and, lo and behold, the top is coated with beautifully caramelized pecans. The kugel itself is classically simple, to let that praline topping shine.

Noodle Kugel Recipe

  • Quick Glance
  • 30 M
  • 2 H
  • Serves 10 to 12


  • 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


  • 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.
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