Pé de Moleque (Brazilian Peanut Candy): No Corn Syrup
Pé de Moleque is a classic Brazilian peanut candy with rich caramel sweetness and a satisfying crunch from perfectly roasted peanuts. Our recipe stays true to tradition with caramelized sugar, adding sweetened condensed milk for a softer bite that’s still packed with flavor. Naturally gluten-free, this treat is perfect for any celebration or a quick sweet craving.
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
Step-By-Step ImagesScroll back for process images and recipe tips!
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!
Notes
Storage: Store in an airtight container at room temperature for up to a week to keep its texture crisp.
Main Tip: To avoid grainy caramel, dissolve the sugar fully and avoid stirring once the caramel starts to simmer.
Nutrition
Serving: 1pieceCalories: 231kcalCarbohydrates: 28gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 76mgPotassium: 192mgFiber: 2gSugar: 24gVitamin A: 38IUVitamin B12: 0.03µgVitamin C: 0.2mgCalcium: 46mgIron: 1mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !