Pecan Noodle Ring

Gloria and Mark Roberts

This is a side dish from one of my favorite cookbooks, “The Kosher Palette” by Susan Fishbein and Sandra Blank. The book was written to raise funds for the school her children attend and is a collection of the authors’ most delicious recipes.  You do not have to be kosher to use this book!  I have tried and shared many of these recipes with many of my non-kosher friends who love them. You will find that many of the recipes that I will share with you come from this book!

Ingredients for Pecan Noodle Ring

  • 1 cup chopped pecans
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup margarine, melted
  • 1 (16 ounce) package extra wide noodles
  • 6 large eggs, lightly beaten
  • 1 cup sugar
  • 1 tsp. salt
  • 1 tsp ground cinnamon


  1. Preheat oven to 350.
  2. Combine pecans, brown sugar and margarine and spoon into Bundt pan coated heavily with cooking spray.
  3. Cook noodles according to package directions.  Drain and transfer into large bowl.
  4. Add eggs, sugar, salt and cinnamon, stirring well.  Pour into noodles.  Mix well with spoon.  Pour into prepared pan.
  5. Bake for 1 hour.  Remove from oven and let cool on rack for 10 minutes.  Turn over onto a serving plate.