Traditional Brazilian Pé de Moleque Recipe

Ingredients

  • 1 kg of raw peanuts
  • 1 kg of sugar
  • 1 can of sweetened condensed milk
  • 1/2 cup of water
  • 1 tablespoon of baking soda

Steps and instructions

  1. Rinse the peanuts under water to remove any dust, then drain well.
  2. Spread the peanuts in a single layer on a baking sheet and place in a preheated oven at 180°C (350°F). Roast for 15-20 minutes until golden brown. Stir the peanuts halfway through to ensure even roasting. Remove from oven and let cool.
  3. In a large, heavy-bottomed saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar has completely dissolved.
  4. Once the sugar has dissolved, continue to cook, without stirring, until the syrup reaches a golden caramel color.
  5. Add the roasted peanuts to the caramel syrup, stirring to coat all the peanuts.
  6. Add the sweetened condensed milk to the pan, stirring continuously, until the mixture begins to pull away from the sides of the pan.
  7. Stir in the baking soda. The mixture will foam up. Keep stirring until well mixed.
  8. Immediately pour the mixture onto a greased surface or into a greased mold. Flatten with a spatula to your desired thickness.
  9. Allow the Pé de Moleque to cool completely before breaking into pieces. Store in an airtight container.

Tools for making

Recipe variations

  • Adding a pinch of salt to the caramel mixture for a sweet and salty flavor.
  • Using different types of nuts such as almonds, cashews, or hazelnuts instead of peanuts.
  • Adding spices like cinnamon, cardamom, or nutmeg to the caramel mixture for a warm and aromatic twist.
  • Incorporating shredded coconut into the mixture for a coconutty flavor and texture.
  • Using brown sugar or coconut sugar instead of white sugar for a deeper, more caramelized taste.
  • Adding chopped dried fruits like raisins, cranberries, or dates for some extra sweetness and texture.
  • Drizzling melted chocolate over the cooled Pé de Moleque for a chocolatey variation.

Recipe overview

Pé de Moleque, a traditional Brazilian treat, is a delightful fusion of roasted peanuts and caramelized sugar that creates a crunchy, sweet, and slightly salty snack. Its name, translating to "boy's foot," is part of the charm, as the finished confection resembles the dusty, rough soles of a child playing in the streets. This recipe will guide you through the process of making Pé de Moleque at home, using five simple ingredients: raw peanuts, sugar, sweetened condensed milk, water, and baking soda. The resulting treat is a delicious, nutty candy that's perfect for sharing with friends and family, or enjoying as a sweet snack all on your own. Prepare for a fun kitchen adventure and a delectable end result!

Common questions

  1. Can I use roasted peanuts instead of raw peanuts?
    Yes, you can use roasted peanuts instead of raw peanuts. However, if you use roasted peanuts, make sure they are unsalted.
  2. Can I use brown sugar instead of white sugar?
    No, the traditional recipe calls for white sugar. Using brown sugar will alter the taste and texture of the Pé de Moleque.
  3. Can I substitute the sweetened condensed milk with regular milk?
    No, the sweetened condensed milk is an essential ingredient in this recipe. Regular milk will not provide the same sweetness and creaminess.
  4. Can I use a different type of nut?
    While the traditional Pé de Moleque recipe uses peanuts, you can experiment with other nuts such as cashews or almonds. Just keep in mind that the cooking time may vary.
  5. How long does Pé de Moleque stay fresh?
    When stored in an airtight container, Pé de Moleque can stay fresh for up to two weeks.
  6. Can I double the recipe?
    Yes, you can double or adjust the quantities of the ingredients according to your needs. Just make sure to use a larger saucepan to accommodate the increased volume.

Serving dishes and utensils

Origin stories

Pé de Moleque, a name that translates to 'boy's foot', is a traditional Brazilian candy that has become a staple of the country's popular June festivals, known as festas juninas. It is believed that the candy got its unusual name from the uneven, pebbled surface which resembles the rough and tumble feet of a country boy, or 'moleque'. Interestingly, the term 'moleque' is used in Brazilian culture to describe a mischievous or rascally boy, adding a playful touch to this beloved treat. The candy itself is a delightful combination of peanuts and jaggery or sugar, and is known for its crunchy texture and sweet, nutty flavor. It's a charming symbol of Brazil's cultural history, representing the simple joys of childhood and the country's rich agricultural traditions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.