Pé de Moleque - Brazilian Peanut Brittle

Pe de Moleque peanut brittle on a brown background.

Pé de Moleque - Brazilian Peanut Brittle

Pé de Moleque is a delicious peanut brittle from the wonderful and vibrant Brazil. Traditionally, it was made from peanuts and molasses, or rapadura, a type of unrefined sugar. However, over time, people have refined the recipe by using other types of sugar and adding extras like butter and vanilla. Pé de Moleque recipes vary throughout Brazil and can even refer to a cake in the Northeast region!

If the thought of making candy makes you nervous, don't worry. We've created a straightforward recipe with easy-to-follow instructions and helpful visual clues. Give it a go!

5 from 76 votes

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Course: Dessert, Snack

Cuisine: Brazilian

Cook Time: 15

Resting time: 15

Total Time: 30

Servings: pieces

Calories: 201kcal

Author: Maretha Corbett

Equipment

1 baking tin or baking dish of maximum 28cm x 18cm (11" x 7")
1 large saucepan

Ingredients

Instructions

Cover a baking dish/baking tin completely with foil. Apply a thin layer of oil to the foil using either cooking spray or by rubbing a small amount of oil across the surface and sides with a piece of kitchen paper.
About the dish: Use a maximum size of 28cm x 18cm (11" x 7"). Anything larger and you may not be able to cover the whole surface with a reasonable thickness of brittle.
Place the sugar and water in a large saucepan and stir over medium-low heat until the sugar has completely dissolved. If the mixture begins to boil too rapidly, reduce the heat to low.
Tip: To see if the sugar has melted, dip the back of a spoon in the liquid and check if you can still see sugar grains. If there are no grains, the sugar has melted.
300 grams granulated sugar, 120 millilitre water
Once the sugar has dissolved, add the butter and the vanilla extract.
15 grams butter, 1 teaspoon vanilla extract
Continuously stir the mixture over medium-low heat until it thickens and turns into a light caramel colour. The timing for this step will vary depending on the size of your saucepan, but it typically takes about 10-15 minutes.
To achieve a precise result, you can use a candy thermometer to measure the temperature of the mixture. It should read between 150-160℃ (300-310℉) to reach the hard-crack stage for the caramel.
Tip: If you don't have a candy thermometer, don't worry. Just check the colour of the mixture. Take the pan off the heat for a moment to let any bubbles disappear so you can see the real colour. Look for a light caramel colour.
You can also check the consistency of the caramel. Run a spatula through it. If it leaves a clear, thick line on the base of the pan that takes a few moments to dissipate, it's ready. See photo above.
Once the caramel is ready, take the pan off the heat and add the peanuts. Very quickly stir the peanuts through the caramel and transfer the mixture into the prepared foil-lined dish. Use the back of a metal spoon to smooth it out.
Important: You have to work really quickly with this step, ignore everything and just stir, pour and smooth, otherwise the brittle will harden before you can smooth it out in the pan.
300 grams roasted salted peanuts
Leave the Pé de Moleque to cool for at least 15 minutes. Remove the slab of brittle from the dish and onto a chopping board. Slice or break into pieces.
Full disclosure: Depending on the exact consistency of the brittle, you may find it's hard to cut neat slices, it might break. If this happens, abandon perfect slices and just go for the rustic look.

Nutritional data disclaimer

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition