To freeze the kringle, bake it as directed through step 9, until the kringle is completely cool on the pan. Transfer to a freezer for at least one hour so that it hardens and is easier to wrap in foil and then plastic wrap. Store for up to 1 month. To serve, let it thaw in the wrapping in the fridge overnight or at room temperature for 2-3 hours. Remove the plastic and then put it back into the a 350°F oven for about 5-10 minutes (still in the foil) to re-crisp it. Let it cool before topping with nuts and caramel. Happy baking! Kye@KAF

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