Butter Pecan Kringle

Next to chocolate, butter pecan was my mother's favorite flavor so when I saw this challenge on King Arthur Flour's "bakealong" for December, I couldn't resist making it in her memory.  December was a big baking month for us; getting ready for the holidays and sharing those goodies with friends and family.

The second reason to bake this dessert is because I love using ingredients that are grown locally in our state.  Pecans are a big crop in both North Carolina and South Carolina where they are grown for both income and food for many farmers in the southeastern part of our state.  The trees take long term commitment and care, but they can produce nuts for decades.  There are actually trees over 75 years old still producing nuts!

Butter Pecan Kringle
Base:
1/2 cup (1 stick of unsalted butter, cut into pats)
1 cup King Arthur all-purpose flour
1/2 tsp. salt
1/4 cup cold water

Preheat oven to 350F-degrees.  Line a baking sheet with parchment paper.
To make the base--I used the food processor and combined the dry ingredients in the work bowl, then pulsed a few times to mix.  I added the butter and pulsed until the mixture was crumbly.  Then, I added the water and mixed until the dough just came together.

Pick up pieces of the dough and aha;e it into a 12" x 8" oval ring on the parchment sheet.  If the dough is too sticky, wet your finger tips.  Once you've made the ring, flatter the dough and shape it into a 1 1/2" wide oval...as we say in the South, basically it'll look like a NASCAR track!

Pastry Topping:
1 cup water
1/2 cup (1 stick) unsalted butter
1/2 tsp. salt
1 cup King Arthur all-purpose flour
3 large eggs, at room temperature
1/2 tsp. butter rum, eggnog, or vanilla butternut flavor, optional

To make the pastry topping:  Place the water, butter and salt in a saucepan and heat over medium heat until the butter is melted and the mixture is boiling.  Add the flour and beat until the mixtures cohesive and starts to form a ball.

I used my food processor once more, but you can all mix with a hand mixer to add the eggs, one at a time.  Add the flavor at the end, if you're using it.

Spoon dollops on the base, then use an off-set spatula to spread the pastry along the ring, covering it completely.

Bake in the preheated oven for 50 to 60 minutes, until a deep golden brown.  You can toast your pecans at the same time for 8 to 9 minutes.

Pecans & Caramel
2 cups of toasted pecans
12 ounces of caramel (about 36 individual wrapped soft caramel candies

When the Kringle is done, allow to cool completely in the pan.  Have the toasted pecans next to you.  Melt the caramels in a heat-proof bowl (preferably with a spout for ease in pouring).  Immediately drizzle the melted caramel over the Kringle and sprinkle with pecans, pressing them gently.

Glaze:
1 cup confectioners' sugar
2 T heavy cream, half-&-half, or milk
1/8 tsp. of flavoring
pinch of salt

Stir together the confectioners' sugar, salt and flavoring.  Add enough cream/milk to make a pourable glaze.  Drizzle it over the Kringle.

Kringle has been our favorite dessert to have on Christmas morning while everyone is opening their packages.  Our family will be coming the day after, so we'll be FACE-timing while watching the girls open their presents and have this when they come.  Enjoy!