Pé de Moleque – Peanut Brittle

Pé de Moleque – Peanut Brittle (Brazil)

A traditional Brazilian sweet with rich caramelized flavor and irresistible crunch. Pé de Moleque combines roasted peanuts with buttery, golden sugar syrup for a simple yet addictive brittle. Each bite balances sweetness and nuttiness, embodying Brazil’s street food charm in a timeless confection.

Ingredients:

• 2 cups (480ml) granulated sugar
• 1 cup (240ml) light corn syrup
• 1 tbsp (14.8ml) butter, plus more for greasing
• 3 ½ (840ml) cups roasted peanuts
• 1 tsp (4.9ml) salt
• 1 tsp (4.9ml) baking soda

Method:

If the peanuts are not roasted, preheat the oven to 350 F (175 C) and spread out the peanuts in a single layer on a baking sheet. Roast them for about 15 minutes, or until the peanuts are lightly browned. Allow them to cool completely before using.

Line a 9×12 high rimmed baking sheet, roasting pan, or casserole dish with aluminum foil and generously grease the foil with butter.

Add the sugar, light corn syrup, butter, and 1 cup of water to a heavy bottomed pot and cook over medium heat, stirring constantly, until the sugar and butter are dissolved. Continue cooking and stirring regularly until the mixture reaches 305 F (152 C) on a candy thermometer.

Add the baking soda and carefully stir it in quickly – the mixture will froth up and expand, so be very careful at this stage. Then stir in all the peanuts.

Pour the mixture into the aluminum foil lined pan and let it rest for about 5 minutes to cool slightly.

Grease your cutting board generously with butter. Turn the candy out onto the cutting board and remove the aluminum foil. Using a very sharp knife, cut the candy into squares. Transfer these to a wire rack and let them cool completely before eating.

Store at room temperature in a sealed container, separating layers with parchment paper.