Our Pé de Moleque peanut candy combines caramelized sugar with roasted peanuts for a rich, nutty, and perfectly crunchy, nostalgic Brazilian treat—no corn syrup needed.
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✋🏼E aí, pessoal! Hey there, friends!
Today, I’m excited to share my take on Pé de Moleque, a classic Brazilian peanut candy that’s all about rich, nutty flavor and a perfect caramel crunch. Made with caramelized sugar and roasted peanuts, it has this deep, sweet taste that’s balanced by the satisfying texture of the nuts—a true treat for any sweet tooth.
My first memory of this candy takes me back to a sweltering family car trip from São Paulo to Guarujá to head to the beach. The one-hour drive took us over 11 hours that day—Brazilian holiday traffic at its finest! With no air conditioning and the heat pushing 45 degrees, the best part was the street vendors walking along the highway with Brazilian snacks. I still remember that first bite of this sweet treat, bringing a little relief to a very long, hot day.
Like all our Brazilian recipes, this recipe stays true to tradition, skipping the corn syrup for a pure, rich taste. I also add a bit of condensed milk to get that creamy texture, just like my Brazilian grandmother taught me in her kitchen. If you’re craving more Brazilian treats, check out my Cajuzinho and Paçoca recipes—they’re perfect companions to this classic candy!
👪Why You'll Love This Recipe
- Brazilian Flavors: Our Pé de Moleque is the perfect combination of the rich, nutty flavors of fresh roasted peanuts with the sweet, deep notes of caramelized sugar.
- Perfect Crunch: Each bite offers a satisfying crunch, thanks to the roasted peanuts and caramelized coating—a treat that’s always a crowd favorite similar to a brittle recipe.
- Naturally Gluten-Free: Made without any gluten-containing ingredients, this classic candy is a great recipe to share with friends and family who have dietary restrictions.
- No Corn Syrup: Just sugar, peanuts, and butter, with an option for a softer texture—this recipe delivers big flavor without needing corn syrup or artificial flavor.
🤔 What is Pé de Moleque?
Pé de Moleque has a long history in Brazil, shaped by a blend of African, Indigenous, and Portuguese traditions during the colonial era. It likely started in Brazil’s sugarcane regions in the 1700s, where enslaved Africans and Indigenous people combined peanuts (introduced by Indigenous communities) with sugar to make this simple, energy-dense treat.
The name “Pé de Moleque” loosely translates to “street kid’s foot” or “boy’s foot.” Some say it’s because the candy’s bumpy texture looks a bit like a child’s footprint, while others think it came from street vendors selling it to young boys, or moleques, working on the streets.
Over time, this peanut candy became a festival staple, especially during festa junina, Brazil’s June festivals, where it’s enjoyed alongside other traditional foods like Cajuzinho and Pacoca. These days, some recipes add sweetened condensed milk for a softer creamy texture, but the original version made with just sugar and peanuts is still a favorite. It’s a simple, classic candy that carries the flavors and traditions of Brazilian community into gatherings, festivals, and everyday treats.
🥜List of Ingredients & Flavor Notes
Get ready to make an irresistible Brazilian peanut candy, or Pé de Moleque, with just a few simple ingredients! Here is what you need:
- Granulated Sugar: The foundation of our caramel, giving that deep sweetness and golden color that defines Pé de Moleque. I get the best results with granulated cane sugar.
- Water: Helps the sugar melt smoothly and evenly—essential for a good caramel base.
- Roasted Peanuts (unsalted and skinless): I prefer to roast them myself just before adding them to the caramel. This helps draw out the peanut oils and intensify that nutty flavor giving it the perfect balance of sweetness and texture.
- Butter: Butter adds a creamy layer to the candy and a little extra richness.
- Sweetened Condensed Milk (optional, for a softer texture): Adding condensed milk is a modern twist on this classicut it maintains a smoothness of caramel that’s deeply satisfying.
- Pinch of Salt: I prefer to add salt to our peanut candy to help balance out the sweetness and make the peanut flavor pop.
- Baking Soda: We add baking soda to create a lighter, airy texture with a bit of a crunch, helping the caramel bubble up.
🔁Substitutions
If you're looking to tweak the traditional Pé de Moleque recipe to fit your dietary needs or ingredient availability, here are some substitutions that have worked for us:
- Dairy-Free Option: Swap out regular sweetened condensed milk with condensed coconut milk. This keeps the creamy texture while making the candy suitable for those avoiding dairy.
- Nut Variations: While peanuts are classic, feel free to experiment with other nuts like almonds, cashews, or pecans. Just ensure they're roasted and unsalted to maintain the desired flavor and texture.
👩🏽🍳Step-By-Step Instructions
Step 1: Roast the Peanuts
Preheat your oven to 350°F (175°C). Spread the peanuts in a single layer on a baking sheet (or cake pan if you prefer to only use 1 dish). Roast them for about 5-7 minutes, or until they’re lightly golden and fragrant. This brings out the natural oils and enhances the nutty flavor. Let them cool before using.
Step 2: Prepare the Pan
Meanwhile, grease a separate 8x8 baking pan with butter and set it aside—this is where the candy will set, so make sure it’s ready. You can use any dish you like, so long as it is large enough to hold the pe de moleque. They should be roughly 1 ½ inches thick.
Step 3: Dissolve the Sugar
In a heavy-bottomed saucepan, combine the sugar and water over medium-high heat. Stir occasionally until the sugar completely dissolves, and the mixture starts to bubble gently (around 3-5 minutes).
Step 4: Caramelize the Sugar
Let the sugar mixture continue to simmer without stirring until it turns a warm golden color (the right temperature is between 320-330°F with a candy thermometer). Keep an eye on it here, the sugar turns quickly!
Texture Tip: For a chewier, more traditional texture, remove from heat when it reaches a light amber shade (310-320°F, 7-8 minutes, image 4B); for a more peanut brittle texture, wait for a slightly deeper amber color (320-330°F, ~10 minutes, image 4C).
Step 5: Add Butter, Condensed Milk & Baking Soda
When your caramel reaches a golden color, add the butter and condensed milk (if using) and stir until combined. Don’t worry if it bubbles up a bit—that’s normal! Quickly remove from heat and immediately stir in the baking soda. It’ll foam up, giving the candy a light, airy texture.
Step 6: Add the Peanuts
While the caramel is still foamy, quickly add the roasted peanuts and a dash of salt. Stir immediately to coat the peanuts.
Step 7: Cool
While still hot, pour the mixture onto the prepared baking sheet. Use a greased spatula to spread it evenly before it sets. For a twist sprinkle some fresh sea salt over the top. Allow the Pé de Moleque to cool for about 15 minutes.
Step 8: Cut and Serve Your Peanut Candy
Before your pe de moleque fully cooled, flip it onto a greased cutting board. Slice it into squares or rectangles with a sharp knife, or break it apart into bite-sized pieces. Store in an airtight container at room temperature for up to a week
Caramel Tip: Caramel is VERY sticky, so grease your cutting board well!
💡Important Recipe Tips
- Watch the Caramel Closely: Caramel goes from perfect to burnt fast! Once it starts to turn golden (about 7–10 minutes on medium heat), keep a close eye on it. For a softer texture, pull it off heat when it’s a light amber; for a crunchier candy, wait for a deeper color.
- Add Ingredients Right Away: Timing is everything! As soon as the caramel reaches the right color, add the butter and condensed milk right away, then stir in the baking soda immediately after taking it off the heat. This keeps the texture airy and prevents it from hardening too much.
- Avoid Grainy Caramel: Stir gently at first and avoid over-stirring once it begins to simmer. Too much stirring can lead to sugar crystals forming, making the caramel grainy.
- Grease Everything: Caramel is VERY sticky, so grease your spatula and baking sheet well to make spreading easier and cleanup less messy.
- For Dairy-Free Peanut Candy: Use a dairy-free condensed milk (we love condensed coconut milk). It gives the candy that creamy, chewy bite without sacrificing flavor.
🍴Pé de Moleque Variations
Nothing beats a classic, in my opinion, but if you are looking to put a twist on the traditional Brazilian peanut candy, here are a couple of ideas:
- Chocolate-Dipped: Once your peanut candy has cooled and set, dip pieces halfway into melted dark chocolate. Let them harden on parchment paper for a delightful chocolate-peanut combo. Melt dark chocolate by microwaving it in 15-20 second intervals, stirring each time, until smooth, or use a double boiler for gentle, even melting.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the caramel mixture for a warm, spiced flavor that complements the sweetness and nuttiness.
🥡How To Store
To keep your Pé de Moleque (peanut candy) fresh and maintain its satisfying crunch, store them in an airtight container at room temperature. This prevents moisture from making it sticky or causing it to harden excessively. If stacking pieces, place parchment paper between layers to prevent sticking.
Shelf Life: Enjoy within a week for the best texture and flavor.
❔Recipe FAQ
Absolutely! While a candy thermometer is helpful, you can rely on visual cues to get the right temperature. Watch for the caramel to reach a golden amber color, which typically takes about 7–8 minutes on medium-high heat.
Grainy caramel often results from undissolved sugar crystals. Ensure the sugar is fully dissolved before it starts to boil, and avoid stirring once it begins to simmer to prevent crystallization to get that creamy texture.
Remove the caramel from heat when it reaches a light amber color (310-320°F, 7-8 min) to achieve a traditional texture. Adding sweetened condensed milk also contributes to a creamier consistency.
🌟 Loved this peanut candy recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
🥣More Brazilian Desserts
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Pé de Moleque (Brazilian Peanut Candy): No Corn Syrup
Ingredients
- 2 cups granulated sugar
- ½ cup water
- 3 cups peanuts unsalted, skinless
- 1 tablespoon butter
- ½ cup condensed milk optional for a softer texture
- ¼ teaspoon salt plus extra for topping
- ½ teaspoon baking soda
Instructions
- Roast the Peanuts: Preheat your oven to 350°F (175°C). Spread the peanuts in a single layer on a baking sheet and roast for 5-7 minutes, or until lightly golden and fragrant. Let them cool before using in the recipe.
- Prepare the Pan: Line a baking pan with parchment paper or foil. Then, grease it with butter and set it aside for the candy to set.
- Dissolve the Sugar: In a heavy-bottomed saucepan, combine the sugar and water over medium heat. Stir occasionally until the sugar completely dissolves and the mixture starts to bubble gently (around 3-5 minutes).2 cups granulated sugar, ½ cup water
- Caramelize the Sugar: Let the sugar mixture simmer without stirring until it turns a warm golden color, between 310°F (8ish minutes). Watch closely, as the color changes quickly!Texture Tip: For a softer texture, remove from heat at a light amber shade (310-320°F, about 7-8 minutes). For a more brittle candy, let it darken to 320-330°F (around 10 minutes).
- Add Dairy & Baking Soda: Once the caramel reaches the desired color, add the butter and condensed milk (if using) and stir to combine. Quickly remove from heat and immediately stir in the baking soda—it’ll foam up, creating an airy texture.1 tablespoon butter, ½ cup condensed milk, ½ teaspoon baking soda
- Add the Peanuts: While the caramel is still foamy, add the roasted peanuts and a dash of salt. Stir immediately to coat.3 cups peanuts, ¼ teaspoon salt
- Cool: Pour the mixture onto the prepared baking sheet. Use a greased spatula to spread it evenly before it sets. Let the candy cool for 15 minutes.
- Cut: Before your peanut candy cools completely, flip it onto a greased cutting board and slice it into squares or rectangles with a sharp knife. Grease your cutting board well, as caramel is very sticky!
Marge says
Recipe says to use a baking sheet, which to me means a cookie sheet. Pictures in process show an 8”x8” cake pan, which to means a bar snack. Are the peanuts raw or already cooked?
Patricia Granek says
Hey Marge, thanks for the comment. The baking sheet (or cookie sheet if you prefer) si to roast the peanuts (as described in step 1). Then we use a seperate baking pan (or 8x8 cake pan as in the image) to set the pe de moleque. Youc an use raw peanuts but i recommend roasting them for more flavor! I will take a look again at the directions and steps to make sure that is more clear!
Thanks again for stoping in!
Josh says
Yum! The perfect combination of savoury and sweet! Cant get enough of it. Does it matter how thick you make it?
Patricia Granek says
Yes! If you overcook the sugar it will become hard so make sure to follow the temp directions :0)