Gusto TV Pé de Moleque Recipe – Brazil's Crunchy Peanut Brittle Street Snack

Pé de Moleque Recipe– Peanut Brittle (Brazil)

Pé de Moleque Recipe transforms simple sugar, peanuts, and baking soda into shatteringly crisp brittle that defines Brazilian street candy joy — caramel so deep it stains teeth gold, peanut density rivaling nature’s own cluster bombs. Named “rascal’s foot” for sticky-fingered street kids who once snatched warm shards from vendor slabs, this Northeast Brazil obsession fuels beachgoers, festival crowds, and late-night cravings from Bahia’s pelourinho squares to Fortaleza’s moonlit boardwalks. Featured prominently on Global Street Eats with Chef Devan Rajkumar, this Brazilian street food recipe captures the chaotic perfection of newspaper-wrapped portions sold by weight, where every irregular shard promises maximum crunch-per-bite ratio and caramel-to-nut perfection that haunts candy lovers worldwide.

The Inspiration

“Pé de Moleque” — “rascal’s foot” — perfectly captures this candy’s mischievous joy. Northeastern Brazil’s street vendors shatter massive slabs tableside, distributing shards that crunch through beach breezes and festival nights. Born from Portuguese sweets meeting African peanut cultivation, it evolved into rugged, generous street treat demanding communal sharing.

From Bahia’s pelourinho squares to Fortaleza beach carts, Pé de Moleque vendors compete through peanut density and caramel color. The candy’s name references barefoot street urchins who once snatched warm shards — now everyone grabs pieces from newspaper-wrapped piles.

Chef Devan Rajkumar recreates this beachside ritual for Global Street Eats, honoring precise candy stage timing and dramatic baking soda foam-up that creates signature air pockets. His version captures Northeast soul — generous peanuts suspended in glassy caramel, ready for shattering and sharing.

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.

Serving Suggestions

This Pé de Moleque Recipe transforms any gathering into Brazilian beach party — shatter shards dramatically tableside using meat mallet or rolling pin for authentic vendor spectacle. Present fanned on wooden boards mimicking beach cart displays, encouraging guests to grab pieces by hand (napkins optional, sticky fingers celebrated). Perfect party starter, holiday gift wrapped in cellophane bags tied with raffia, or market stall replica for cultural dinners.

Final Thoughts

This Pé de Moleque Recipe from Global Street Eats and Chef Devan Rajkumar captures Brazilian street food joy — shatteringly crisp peanut brittle with perfect caramel depth and generous nut ratio. From Northeast beach carts to your kitchen, Brazil’s “rascal’s foot” candy proves simple ingredients yield addictive perfection.

Find more recipes from Global Street Eats here!