Pé de moleque
Pé de moleque: crunchy Brazilian peanut brittle made with rapadura or dark brown sugar
Lumpy, glossy slabs of peanut set in dark sugar are sold in every rodoviária snack bar and handed round at festa junina, wrapped in cellophane or set in little paper cups. The name, 'street-kid's foot', probably comes from the cobbled look of the top. Piracicaba in São Paulo state is famous for it, and in the Northeast the same name can mean a cassava cake, so expect confusion. This is the crunchy southeastern style: roasted peanuts cooked into rapadura (unrefined cane sugar) until it caramelises and clings. Rapadura or panela is sold in Latin shops; dark muscovado is a fine substitute. People burn it by walking away; once the peanuts go in, the sugar darkens in seconds. Chef's tip: have the oiled tray ready before you start, because the mixture sets almost as soon as it leaves the heat.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 14 oz raw peanutsskinned
- 10 ½ oz rapadura (unrefined cane sugar)grated; or panela or dark muscovado
- ½ cup water
- 1 pinch salt
- ½ tsp bicarbonate of soda
- 1 tsp neutral oilfor the tray
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Method
0/6 doneStep 1: Oil a 20 × 25 cm tray or a sheet of baking paper with 1 tsp neutral oil and keep it next to the hob.
Step 2: Toast 14 oz raw peanuts in a wide, heavy pan over a medium heat, stirring, for about 6 minutes, until they smell roasted and turn light gold.
6 minStep 3: Add 10 ½ oz rapadura (unrefined cane sugar), ½ cup water and 1 pinch salt and stir until the sugar melts and bubbles.
3 minStep 4: Keep stirring over a medium heat for 8–10 minutes, until the syrup thickens, turns a deep amber and coats the peanuts, and a drop in cold water snaps when you bend it.
10 minStep 5: Take off the heat, stir in ½ tsp bicarbonate of soda quickly (it will foam and lighten), and pour onto the tray at once. Press flat with an oiled spatula.
Step 6: Mark into squares while still warm, then leave to cool completely, about 30 minutes, and break along the lines. Store airtight for up to 2 weeks.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 8 g
- Carbs
- 24 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pé de moleque take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of bicarbonate of soda?
- Baking powder, three times the amount (the bake may taste slightly different).
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