Pé de Moleque (Brazilian Peanut Brittle Candy) Recipe

There’s something truly magical about Pé de Moleque (Brazilian Peanut Brittle Candy). This beloved confection is a staple at Brazilian festas and gatherings, but it’s just as delightful for an afternoon treat or a homemade edible gift. With its golden caramel crunch and bursts of roasted peanut flavor, every bite delivers the perfect mix of sweet and nutty. If you’re craving something that feels festive, comforting, and impossibly easy to share, Pé de Moleque (Brazilian Peanut Brittle Candy) is the answer—and you won’t believe how simple it is to make at home!

Ingredients You’ll Need

The beauty of Pé de Moleque (Brazilian Peanut Brittle Candy) lies in its simplicity. Each ingredient brings something essential to the table, from that deep caramel hue to the unmistakable roasted peanut crunch. Gather these pantry staples and get ready to make magic!

• Roasted Unsalted Peanuts: Choose with or without the skin—both versions offer fabulous crunch and nutty flavor.
• Granulated Sugar: This is the heart of the candy, melting down to create a glossy, golden caramel base.
• Sweetened Condensed Milk: Adds a rich, creamy sweetness and helps bind everything together for that signature chewy snap.
• Butter: It brings silkiness to the caramel and makes unmolding and slicing a breeze—don’t forget extra for greasing!
• Vanilla Extract (Optional): Just a teaspoon turns the aroma up a notch and rounds out the flavors beautifully.
• Pinch of Salt: A little salt balances the sweetness and highlights the robust peanut flavor.

How to Make Pé de Moleque (Brazilian Peanut Brittle Candy)

Step 1: Prep Your Pan

Before you start cooking, prepare an 8×8-inch square baking dish by lining it with parchment paper and greasing it lightly (don’t forget the corners!) with a little butter. This makes removing and slicing the candy effortless later on—trust me, this step saves headaches!

Step 2: Melt and Caramelize the Sugar

Place your granulated sugar in a heavy-bottomed saucepan over medium heat. Allow it to melt slowly without stirring at first—just keep a watchful eye as it liquefies and takes on that gorgeous amber color. Once it starts caramelizing, stir gently until the sugar is fully dissolved and a deep golden caramel forms. Patience here pays off with unbeatable flavor!

Step 3: Add the Creamy Goodness

Reduce the heat slightly, then quickly stir in the butter, sweetened condensed milk, and a pinch of salt. The mixture may bubble up, so work carefully, stirring constantly to ensure everything incorporates smoothly and doesn’t scorch. If you love extra depth, now’s the time to add that optional vanilla extract.

Step 4: Fold in the Peanuts

Toss the roasted peanuts straight into your caramel mixture. Stir until every peanut is thoroughly coated and the mixture thickens and pulls away slightly from the sides—this usually takes 2 to 3 minutes. That glossy, nut-packed confection is the foundation of authentic Pé de Moleque (Brazilian Peanut Brittle Candy).

Step 5: Pour and Set

Quickly scrape the hot candy mixture into your prepared pan. Use an offset spatula or sturdy spoon to spread it evenly before it begins to firm up. Don’t worry about perfection—rustic is beautiful! Set aside and let it cool at room temperature for at least 30 minutes, or until it’s firm enough to slice.

Step 6: Slice and Enjoy

Once your Pé de Moleque (Brazilian Peanut Brittle Candy) has completely cooled and set, lift it from the pan using the parchment edges. Slice into squares or bars with a sharp, buttered knife for crisp, clean edges. Store in an airtight container, and enjoy this addictive treat all week long—the waiting is always worth it!

How to Serve Pé de Moleque (Brazilian Peanut Brittle Candy)

Garnishes

For a simple but striking finish, sprinkle some flaky sea salt over the top while it’s still warm. This elevates the classic sweet-and-savory combo, highlighting both the caramel and peanut flavors. For more color, try a few pinches of toasted coconut or drizzle with melted chocolate for an extra layer of indulgence.

Side Dishes

Pé de Moleque (Brazilian Peanut Brittle Candy) pairs beautifully with a robust cup of coffee, hot cocoa, or even a scoop of vanilla ice cream. If you’re hosting, set out bowls of fresh fruit, creamy cheeses, or tropical preserves to round out the experience with contrasting flavors and textures.

Creative Ways to Present

For gifting, wrap individual squares in wax paper and seal with a bright ribbon—charming, portable, and impossible to resist. On a dessert platter, alternate pieces with chocolate truffles or fruit jellies for a festive, colorful spread. Layer bars in a jar for a rustic treat, or crumble them over ice cream and yogurt for an instant texture boost.

Make Ahead and Storage

Storing Leftovers

To keep your Pé de Moleque (Brazilian Peanut Brittle Candy) perfectly crisp, store it in an airtight container at room temperature. Layer the candy with parchment to prevent sticking, and keep away from heat or humidity. It keeps beautifully for up to a week—if you can resist for that long!

Freezing

For longer storage, Pé de Moleque (Brazilian Peanut Brittle Candy) can be frozen. Arrange pieces in a single layer in a freezer-safe container, separated by wax or parchment paper. Seal tightly and freeze for up to two months—just be sure to thaw completely at room temperature before enjoying to preserve the snap.

Reheating

If your candy has softened in humid weather, you can crisp it up again by spreading pieces on a parchment-lined baking sheet and warming them in a low oven (250°F/120°C) for 5-8 minutes. Let cool and set before serving for that satisfying crunch all over again.

FAQs

Can I use other nuts besides peanuts?

Absolutely! While traditional Pé de Moleque (Brazilian Peanut Brittle Candy) is made with peanuts, cashews or almonds are delicious substitutes. Just make sure they’re roasted and unsalted for the best texture and taste.

My caramel seized up—what happened?

Caramel can be tricky! Avoid stirring the sugar too soon as it melts, and keep the heat medium to prevent scorching. If it does seize, sometimes a splash of water and gentle stirring can help smooth things out.

Can I make Pé de Moleque (Brazilian Peanut Brittle Candy) vegan?

Yes! Swap the butter for coconut oil or a plant-based margarine, and use a vegan sweetened condensed milk. The flavor will change slightly, but it will still be delicious and satisfyingly crunchy.

What’s the best way to cut the candy without it sticking?

For clean slices, use a sharp knife greased with a little butter, and cut while the candy is just set but still a tad warm. If it cools completely, run your knife under hot water, wipe dry, and slice—it’ll glide right through.

Should I use peanuts with or without skin?

This truly comes down to personal preference. Peanuts with skin add a little earthiness and rustic look, while skinless peanuts give a cleaner texture. Try both and see which you love more!

Final Thoughts

Few homemade treats spark as much joy as Pé de Moleque (Brazilian Peanut Brittle Candy). Whether you’re making it for a festive occasion or sneaking a piece with your afternoon coffee, it’s a recipe that always brings people together. I hope you’ll give this classic a try and make it a regular star in your sweets repertoire!

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