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Kugel is a Yiddish word and it refers to noodle pudding. Kugels may be salty or sweet, dairy or non-dairy, and may accompany just about every meal. This recipe is for a sweet, ring-shaped kugel. It's baked with the gooey caramel and pecans on the bottom. The kugel is inverted before serving to reveal a tasty and attractively topped side dish.

You’ll need a round, tube shaped cake pan with a hole in the center, and the following ingredients:

¼ Lb. Margarine (or butter)
1 Cup Cottage Cheese, small curd
½ Cup Sugar
1 Cup Brown Sugar
½ Teaspoon Cinnamon
1 16-ounce Package of Pecan Halves
1 Lb. Wide Noodles, cooked and drained
4 Beaten Eggs
Dash of salt
1 Cup Sour Cream

Preheat oven to 350 degrees.

Grease cake pan generously, bottom and sides. Melt margarine with brown sugar until it is the consistency of wet sand, so that it is moist enough to be patted into shape. Pack brown sugar and margarine paste into the bottom of the pan, and arrange pecans on top of it, flat sides up.

Mix together cooked noodles, sour cream, cottage cheese, sugar, cinnamon, beaten eggs and dash of salt. Spoon this mixture into the cake pan, over the brown sugar and pecans.

Bake at 350 degrees for 1-1/2 to 2 hours. Remove pan from the oven and with a sharp knife, loosen kugel from the inner and outer edges of the pan. Be sure to loosen as close to the edges as possible. Let stand for 10 minutes after loosening.

Invert the pan onto a flat platter and let stand 10 more minutes inverted. Shake the pan gently to remove the kugel.

The result? A beautifully formed ring of noodles, topped by sweet caramel and pecans. As wonderful to eat as it is to behold.