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

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

LC Fancy Pants Kugel Note

There are many ways to top a sweet noodle kugel. Cornflakes, cinnamon sugar, and graham crackers are some common choices. But this noodle kugel recipe goes way beyond commonplace. First, the mold is coated in melted butter. Then dark brown sugar is pressed into the butter and embellished with pecan halves. After baking, the kugel is inverted and, lo and behold, what’s right-side-up is a surface coated with beautifully caramelized pecans that taste quite a lot like praline. The kugel itself is classically simple to allow the praline topping to sing.

Noodle Kugel Recipe

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


  • 1 1/2 sticks (6 ounces) salted butter or margarine
  • 3/4 cup dark brown sugar
  • 1 cup pecans, halved
  • 1 pound wide egg noodles
  • 4 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 2 teaspoons salt


  • 1. Preheat your oven to 350°F (175°C).
  • 2. Melt half the butter, pour it in a 12-cup mold or tube pan, an swirl it around the bottom and up the sides. Press the brown sugar into the bottom of the mold 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 (also melted), the cinnamon, granulated sugar, and salt and pour it into the mold.
  • 4. Bake the kugel 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 at room temperature or cold.
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