📝 About This Recipe
A cornerstone of Brazil's 'Festa Junina' winter festivals, Pé de Moleque is a rustic, deeply caramelized peanut brittle that translates literally to 'Boy's Foot.' Unlike its airy American cousin, this version is intensely dark, rich, and toothsome, striking a perfect balance between the saltiness of roasted peanuts and the smoky sweetness of cooked sugar. This recipe delivers a nostalgic, artisanal crunch that has been a beloved Brazilian tradition for generations.
🥗 Ingredients
The Base
- 500 grams Raw Red-Skin Peanuts (unsalted, skins on for authentic texture)
- 2 cups Granulated Sugar (standard white sugar for clean caramelization)
- 1/2 cup Light Brown Sugar (packed, for deep molasses notes)
The Binding & Flavor
- 1/2 can Sweetened Condensed Milk (approx. 200g, creates a fudgy-crunchy hybrid texture)
- 2 tablespoons Unsalted Butter (high quality, at room temperature)
- 1/2 teaspoon Sea Salt (fine grain to balance the sweetness)
- 1/2 teaspoon Baking Soda (creates tiny air bubbles for a better bite)
- 1 teaspoon Vanilla Extract (pure extract for aroma)
Preparation Essentials
- 1 tablespoon Neutral Oil (for greasing the marble slab or baking sheet)
👨🍳 Instructions
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1
Begin by roasting the peanuts. Preheat your oven to 350°F (175°C). Spread the raw peanuts on a baking sheet and roast for 10-15 minutes, shaking the pan halfway through, until they are fragrant and slightly golden. Let them cool slightly.
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2
Prepare your cooling surface. Generously grease a large marble slab or an inverted rimmed baking sheet with neutral oil or butter. This is crucial as the sugar sets very quickly.
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3
In a heavy-bottomed large saucepan or a copper pot, combine the granulated sugar and brown sugar over medium heat.
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4
Stir the sugar constantly with a wooden spoon. The sugar will first clump, then begin to melt into a dark amber liquid. Be careful not to let it burn; if it smokes, lower the heat immediately.
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5
Once the sugar is completely melted and smooth (no crystals remaining), add the roasted peanuts and the sea salt to the pot. Stir vigorously to coat every peanut in the caramel.
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6
Slowly pour in the sweetened condensed milk. Be cautious as the mixture will bubble up and release hot steam. Continue to cook, stirring constantly, for another 5-8 minutes.
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7
Add the butter and vanilla extract. The mixture should start to pull away from the bottom and sides of the pan, showing a 'fudgy' consistency while still being very hot.
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8
Quickly stir in the baking soda. The mixture will foam up slightly and lighten in color; this provides the signature Brazilian texture that isn't too hard on the teeth.
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9
Immediately remove from heat and pour the molten mixture onto your prepared greased surface.
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10
Use a greased spatula or a second greased wooden spoon to flatten the mixture to about 1/2 inch (1.5cm) thickness. Work quickly before it hardens.
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11
While still warm but firm (after about 5 minutes), use a sharp greased knife to score the brittle into squares or rectangles. This ensures clean breaks later.
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12
Allow the Pé de Moleque to cool completely at room temperature for at least 30-45 minutes. Once cold, snap the pieces along the scored lines and store in an airtight container.
💡 Chef's Tips
Use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar from hot-spotting and burning. If you prefer a harder, glass-like brittle, omit the condensed milk and increase the white sugar by half a cup. Keep a bowl of ice water nearby; sugar burns are serious, and safety is paramount when working with caramel. Humidity is the enemy of brittle; try to make this on a dry day to prevent the candy from becoming sticky. For an extra touch of flavor, add a pinch of cinnamon or a dash of dark rum when adding the vanilla.
🍽️ Serving Suggestions
Serve alongside a strong cup of Brazilian 'Cafezinho' (sweetened espresso) to balance the rich sugars. Crumble leftovers over high-quality vanilla bean ice cream for an incredible texture contrast. Pair with a small glass of aged Cachaça for a sophisticated adult treat. Include these in a traditional 'Festa Junina' dessert platter with corn cake and Paçoca. Package in cellophane bags with a rustic twine ribbon for a beautiful homemade gift.