Monday, October 11, 2010

Lick-Your-Fingers Kugel with a Praline Topping


This kugel recipe has become a staple in my family. It is served a couple of times a year and is always requested. It's even included in our family cookbook. For those still unfamiliar with kugel, it's basically a noodle pudding made like a casserole, and it's a very traditional Jewish dish.

For those of you who are not new to kugel, you may have had kugel before, but I'd bet money you have not had a kugel this sweet. It's almost dessert because of the praline-like topping, made from combining pecans with brown sugar and butter. If you want to make this pareve, simply use margarine instead of the butter. Because you place the mixture into a tube or bundt pan, the result is a beautiful ring-shaped kugel that is sure to impress your guests!


This is really one of my favorite recipes. It's one of the best kugels on earth, perfect any time of year, so easy to make, and brings back all sorts of happy family memories. The name it was given in Joan Nathan's cookbook says it all: Lick-Your-Fingers Kugel. I don't dare modify that already-perfect moniker, but I will suggest an additional one. So without further ado, I give you: The Kugel That Makes You Go Oooooh.


Lick-Your-Fingers Kugel
Adapted from a recipe by Joan Nathan in Cooking in America, and originally from the North Shore Hadassah

1 1/2 sticks (3/4 cup) salted butter or margarine, divided
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

Choose your pan: either a 12-cup mold or a tube pan (angel food cake pan) or even a bundt pan. Divide the butter in half and cut into chunks. Place chunks of half the butter or margarine in the bottom of the pan, then place in the oven just until the butter melts. Swirl it around so it coats the bottom of the pan and also tilt the pan so it coats the sides. Sprinkle the brown sugar around the bottom of the pan and press down with the back of a spoon. Press the pecans into the brown sugar.

Boil the noodles according to the package directions. Drain.

In a large bowl, add the eggs. Melt the remaining half of the butter and add that into the bowl. Add the cinnamon, sugar, and salt. Combine these ingredients well, then add the noodles and stir until they are all coated. Pour the mixture into the baking pan.

Bake in a preheated oven at 350 degrees F for 1 hour and 15 minutes or until the top of the kugel is golden brown. Remove from the oven and let stand for 15 minutes before inverting onto a serving plate. You'll notice after you've inverted the kugel that the top, which has the pecans and brown sugar and butter, become slightly hard just like those delicious praline candies!

Serve the kugel cold or at room temperature. Yields 10 to 12 servings. Can be made dairy or pareve. Enjoy!


Step-by-Step in Pictures
Place chunks of butter in the baking pan...

Melt the butter and swirl around the bottom and sides of the pan...

Sprinkle brown sugar over the butter...

Press the brown sugar into the butter...

Press the pecans into the brown sugar...

Boil the noodles...
In a large bowl, combine the eggs, butter, sugar, cinnamon, and salt...

Stir well...

Toss the noodles with the egg mixture...

Pour into the baking pan and bake at 350 degrees F for 1 hour 15 minutes...

Let stand 15 minutes out of the oven (but still in the pan), then invert onto a serving plate (and notice the praline topping!)...
Slice and serve!

3 comments:

Mom said...

I love your pictures! The kugel looks incredibly delicious in the pictures, and I know it is as delicious as it looks!!! I am so happy it is a family tradition for us!

Diana said...

It's like the Jewish version of sweet potato casserole!

Looks positively delightful! Hope you are enjoying your new place! :)

yoga and yogurt said...

omg this looks amazing! i just sent it to my mom!! she would love it.

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