Pé de Moleque

Name: Pé de Moleque
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 200 g roasted peanuts; 200 g rapadura or jaggery; 1 tbsp butter — optional; 1 pinch fine sea salt; 50 ml water

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Pé de Moleque is a beloved treat that dances through Brazilian June festivals, celebrated for its simple yet indulgent nature. Traditionally, it accompanies the lively festivities of São João, where tables brim with homemade delicacies. This recipe captures the essence of a family cook's approach, where salt is added by intuition and butter is never skimped on. It's a dish that brings the warmth of these celebrations into the home, perfect for sharing with friends and family.

The texture of Pé de Moleque is an enticing contrast of crunchy peanuts enveloped in a rich, caramelized shell. The sweetness of the rapadura or jaggery marries beautifully with a touch of salt, creating a balance that is both rustic and sophisticated. As you bite into each piece, the buttery notes unfold, making it an irresistible addition to any festive spread.

Ingredients

200 groasted peanuts
200 grapadura or jaggery
1 tbspbutter — optional
1 pinchfine sea salt
50 mlwater

Method

Begin by placing 200 g of roasted peanuts in a medium-sized heavy-bottomed saucepan. This type of pan will help distribute the heat evenly and prevent the sugar from burning. Set the peanuts aside for now as they will be added later in the process.
In the same saucepan, add 200 g of rapadura or jaggery, 1 tbsp of butter, a pinch of fine sea salt, and 50 ml of water. The butter will add richness and help prevent the sugar from sticking to the pan. Heat the mixture over medium heat, stirring continuously with a wooden spoon until the rapadura or jaggery completely dissolves.
Once the sugar mixture is smooth and begins to bubble, reduce the heat to low. Continue to cook, stirring frequently, until the mixture thickens and takes on a deep amber color. This indicates that the sugar is caramelizing, which is essential for the flavor of Pé de Moleque.
Add the roasted peanuts to the caramelized sugar mixture. Stir well to ensure that the peanuts are evenly coated with the syrup. The mixture should be thick and sticky, with the peanuts fully embedded in the caramel.
Prepare a baking sheet by lining it with parchment paper or greasing it with butter. Pour the hot peanut mixture onto the prepared sheet, spreading it out with the back of a spoon or spatula to an even thickness. Be careful, as the mixture will be very hot.
Allow the Pé de Moleque to cool at room temperature until it hardens. This may take some time, but the mixture should become firm and brittle once fully set. Once cooled, break it into pieces and serve. The Pé de Moleque should have a satisfying crunch and a rich, nutty flavor.