carmelized noodle kugel

Although there are countless recipes for kugel, this one, baked in a tube or Bundt pan, reminds me of a gooey stick bun.

1 1/2 sticks (3/4 cup) butter or margarine
3/4 cup dark brown sugar
1 1/2 cups pecan halves
1 pound (16 ounces) Al Dente Egg Fettucine
4 large eggs
1 tsp. cinnamon
1/2 cup sugar
2 tsp. salt

Melt half the butter in a large tube pan or Bundt pan. Pick up the pan with both hands and swirl the butter around the bottom and up the sides of the pan.

Press the brown sugar into the bottom of the pan and press the pecans into the sugar.

Cook the pasta to al dente, according to the package directions and drain. Transfer the pasta to a large bowl. Mix in the eggs, the remaining butter, cinnamon, sugar, and salt and pour into the pan.

Bake in a preheated 350ºF, oven for 1 hour and 15 minutes or until the top of the kugel is brown. Let sit for 15 minutes before running a knife around the edge of the pan and unmolding the kugel onto a serving plate. As the kugel cools, the caramel top will become slightly hardened, like praline. Cut into slices and serve at room temperature. Makes 16 or more servings.

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