📝 About This Recipe
A beloved staple of Mexican 'dulces típicos' (traditional sweets), Palanquetas are crunchy, golden peanut bars bound together by a rich caramel of piloncillo and honey. Originating from the heart of Mexico, these treats offer a perfect balance of salty, roasted nuts and deep, earthy sweetness. This recipe captures the nostalgic crunch and rustic charm found in the colorful markets of Mexico City and beyond.
🥗 Ingredients
The Nut Base
- 3 cups Raw unsalted peanuts (skins removed for a cleaner finish)
- 1/2 teaspoon Sea salt (to balance the sweetness)
The Caramel Binder
- 250 grams Piloncillo (chopped or grated; can substitute with dark brown sugar)
- 1/2 cup Granulated white sugar (helps with crystallization and structure)
- 1/4 cup Honey (adds a floral note and prevents graininess)
- 1/2 cup Water
- 2 tablespoons Unsalted butter (at room temperature)
- 1 teaspoon Vanilla extract (pure Mexican vanilla is best)
- 1/4 teaspoon Baking soda (creates tiny air bubbles for a lighter crunch)
Preparation Essentials
- 1 tablespoon Vegetable oil (for greasing the tray and spatula)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the raw peanuts on a large baking sheet in a single layer and toast for 8-10 minutes, shaking the tray halfway through, until they are fragrant and lightly golden. Set aside to cool.
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2
Prepare a 9x13 inch baking pan or a large marble slab by lining it with parchment paper and lightly brushing it with vegetable oil. This is crucial to prevent the sticky caramel from bonding to the surface.
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3
In a heavy-bottomed saucepan or a traditional copper 'cazo', combine the chopped piloncillo, white sugar, honey, and water over medium heat.
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4
Stir the mixture constantly with a wooden spoon until the piloncillo and sugar have completely dissolved and the liquid begins to bubble.
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5
Attach a candy thermometer to the side of the pot. Continue to simmer the syrup without stirring too much, allowing it to reach the 'hard crack' stage, which is 300°F (150°C). This usually takes 10-15 minutes.
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6
Once the temperature is reached, immediately remove the pan from the heat. Quickly stir in the butter, vanilla extract, and sea salt until well combined.
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7
Add the baking soda and stir vigorously. The mixture will foam up slightly and lighten in color; this ensures the brittle isn't too hard on your teeth.
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8
Swiftly fold in the toasted peanuts, ensuring every single nut is thoroughly coated in the amber caramel syrup.
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9
Pour the hot mixture onto your prepared baking sheet. Using a greased offset spatula or a second piece of oiled parchment paper on top, press the mixture down firmly into an even layer about 1/2 inch thick.
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10
Work quickly! While the mixture is still warm but starting to set (about 5 minutes after pouring), use a sharp, oiled knife to score the palanquetas into rectangles or squares.
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11
Allow the palanquetas to cool completely at room temperature for at least 1 hour until they are hard and brittle.
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12
Once fully set, snap the bars along the scored lines. Store them in an airtight container with parchment paper between layers to prevent sticking.
💡 Chef's Tips
Always use a candy thermometer for precision; the difference between chewy and crunchy is only a few degrees. If you cannot find piloncillo, use dark brown sugar with a tablespoon of molasses to mimic the deep flavor. Be extremely careful when working with hot sugar; keep a bowl of ice water nearby just in case of accidental splashes. Toasting the peanuts is non-negotiable—it releases the oils and provides the signature depth of flavor. If your kitchen is humid, the palanquetas may become sticky; store them in a very tight container immediately after cooling.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Cafe de Olla for a truly authentic experience. Crumble leftovers over vanilla bean ice cream for a sophisticated Mexican sundae. Wrap individual bars in cellophane with a colorful ribbon for a charming homemade gift. Pair with a glass of cold milk to balance the intense sweetness and salty crunch. Include them on a dessert platter with other Mexican sweets like Ate de Membrillo and Cocadas.