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Prep Time: 10 Minutes Cook Time: 65 Minutes |
Ready In: 75 Minutes Servings: 12 |
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A recipe by From Jewish Cooking in America, by Joan Nathan. Ingredients:
3/4 cup salted butter |
3/4 cup dark brown sugar |
1 cup pecans, halved |
1 lb wide egg noodles |
4 large eggs |
1 teaspoon cinnamon |
1/2 cup sugar |
2 teaspoons salt |
Directions:
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 with the eggs, the remaining butter, melted, cinnamon, sugar, and salt and pour into the mold.
4. Bake in a preheated 350-degree oven for 1 hour and 15 minutes or until the top is brown. Let 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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