1/2 cup butter, cut into pats
1 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt*
1/4 cup cold water
*Reduce salt to 1/4 teaspoon if you use salted butter.
1 cup water
1/2 cup butter
3 large eggs, at room temperature
1/2 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but delicious
12 ounces caramel, cut from a block (about 1 cup, packed); or about 3 dozen individual caramel candies*, unwrapped
2 cups pecan halves, toasted in a 350°F oven till golden brown
*Use fresh, soft caramels. If using harder, supermarket-type caramels, add a couple of tablespoons milk or cream when melting, to keep them soft on the kringle; or substitute caramel sauce.
1 cup confectioners' or glazing sugar
2 tablespoons heavy cream, half and half, or milk, enough to make a thick but pourable glaze
1/8 teaspoon butter rum, eggnog, or vanilla butternut flavor, optional but good
pinch of salt