Pé de Moleque

Pé de Moleque is a crisp, deeply caramelised peanut candy with a rich roasted flavour and a satisfying snap. This quick vegan version balances sweetness with a touch of salt for a simple but irresistible treat.

Nutrition · per serving

517kcal

14.2gProtein

57.2gCarbs

28.1gFat

4.5gFiber

2 servings

Ingredients

5 items

Doce de amendoim

raw peanuts120 g

granulated sugar100 g

water30 ml

vegan butter10 g

fine salt1 g

Tips

•Use a light-coloured pan if possible; it makes it much easier to judge the caramel colour.
•Do not walk away once the sugar starts colouring, as caramel can go from amber to burnt very quickly.
•For the cleanest cuts, score the brittle while still slightly warm, then separate the pieces once fully cooled.
•Store in an airtight container at room temperature for up to 1 week if your kitchen is dry.

Steps

1
Line a small tray, plate, or loaf tin base with baking paper. Measure all ingredients before you start, because the syrup cooks quickly. If the peanuts are not already skinned, rub off any loose skins, but this is optional.
2
Place the raw peanuts in a wide frying pan over medium heat and toast for 4-5 minutes, stirring often, until fragrant and lightly golden in spots. They should smell nutty but not dark brown. Tip them into a bowl and keep nearby.
120 g raw peanuts
3
In the same pan, add the granulated sugar, water, vegan butter, and fine salt. Cook over medium heat, stirring at first just until the sugar dissolves. Then stop stirring and let it bubble for 2-3 minutes, swirling the pan occasionally, until it becomes a light amber syrup.
100 g granulated sugar30 ml water10 g vegan butter1 g fine salt
4
Return the toasted peanuts to the pan and stir quickly to coat every nut. Keep cooking for about 1 minute, stirring constantly, until the syrup thickens and clings closely to the peanuts. Work fast so the mixture does not seize in the pan.
120 g raw peanuts
5
Immediately scrape the mixture onto the lined tray and spread it to about 1-1.5 cm thick with a spatula or the back of a spoon lightly moistened with water. Let it cool for about 5 minutes, just until warm but not fully hard, then cut into 2 large pieces or small bite-size squares.
6
Leave to cool completely until crisp, then serve. If you prefer a more rustic finish, simply break it into shards once hard.

Origin & History

Pé de moleque is a traditional Brazilian sweet with regional variations, ranging from chewy versions made with rapadura to crisp peanut brittle styles. The peanut-based version became especially popular in festa junina celebrations, where homemade sweets made from sugar and nuts are central to the festivities.

brazilian peanut vegan candy caramel beginner quick

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Line a small tray, plate, or loaf tin base with baking paper. Measure all ingredients before you start, because the syrup cooks quickly. If the peanuts are not already skinned, rub off any loose skins, but this is optional.

Place the raw peanuts in a wide frying pan over medium heat and toast for 4-5 minutes, stirring often, until fragrant and lightly golden in spots. They should smell nutty but not dark brown. Tip them into a bowl and keep nearby.

120 g raw peanuts

In the same pan, add the granulated sugar, water, vegan butter, and fine salt. Cook over medium heat, stirring at first just until the sugar dissolves. Then stop stirring and let it bubble for 2-3 minutes, swirling the pan occasionally, until it becomes a light amber syrup.

100 g granulated sugar30 ml water10 g vegan butter1 g fine salt

Return the toasted peanuts to the pan and stir quickly to coat every nut. Keep cooking for about 1 minute, stirring constantly, until the syrup thickens and clings closely to the peanuts. Work fast so the mixture does not seize in the pan.

120 g raw peanuts

Immediately scrape the mixture onto the lined tray and spread it to about 1-1.5 cm thick with a spatula or the back of a spoon lightly moistened with water. Let it cool for about 5 minutes, just until warm but not fully hard, then cut into 2 large pieces or small bite-size squares.

Leave to cool completely until crisp, then serve. If you prefer a more rustic finish, simply break it into shards once hard.

Origin & History