Homemade Peanut Brittle (Brazilian)

Homemade peanut brittle (Brazilian-style) is similar to the American peanut brittle recipe, except it is nuttier and more buttery. The addition of baking soda helps to crack it nicely even when it is made in hot and humid weather.

The June Festivals (Festas Juninas) is already underway in Brazil... and Father's Day will take place this Sunday. Brazilian Peanut Brittle, known as  Pé de Moleque, was our pick to make these two dates great. It is simple to make yet is sweet, nutty, buttery, and hearty... a true party for the mouth!

This brittle is a typical treat during these Brazilian folk parties...

The Brazilian homemade peanut brittle is similar to the American recipe, although nuttier... and this specific recipe is quite a bit more buttery. It has more peanuts and, of course, lots of butter, which gives the blond color to our brittle.

There are many versions of Pé de Moleque (Brazilian peanut brittle) -- with differences in ingredients, color (ranging from blond to a deep dark caramel), and cut/shape.

In addition, baking soda was also added to our recipe to make the brittle crack nicely even in hot and humid weather like we have been having lately in Texas.

If you are planning an authentic festa junina, make our Brazilian peanut brittle, as well as some corn dishes such as:

• Bolo de milho (corn bundt cake),
• Curau (sweet corn pudding),
• Pamonha de forno (gluten-free creamy corn cake)
• Cocada (Brazilian coconut bars)
• Quentão (Brazilian mulled wine).

Make sure to dance quadrilha to the lively sound of forró music beneath a tent brightly decorated with colored flags and sky lanterns.

And don't forget the fireworks!

Now then, if you would love to treat Dad like a king, present him with this super delish brittle and serve him some of these 20 guy-pleasing dishes.

Tell me, whose Dad wouldn't go crazy for a double burger, finger-licking pork ribs, hearty steak and eggs, breakfast pizza, or bbq? 😉

Wishing all of you a fun festa junina... and to all our Dads a very HAPPY FATHER'S DAY! 

You guys rock!

What is a Brazilian Peanut Brittle?

Known in Brazil as “pé de moleque” (literal translation: ragamuffin’s foot), it is a typical Brazilian candy made with roasted peanuts and jaggery, which originated in the mid-16th century, with the arrival of sugarcane in Brazil.

There are at least 2 theories regarding the origin of its name, as follows:

1. It refers to the irregular stone pavement of historic cities such as Paraty and Ouro Preto, which were also called by the same name.
2. It comes from the expression “Pede, Moleque” said by street vendors who sold the candy but were the target of theft by children.

However, there is also the pé de moleque cake (or ‘black cake’), which is served in the Northeastern region during the June festivals. It is made with cashew nuts instead of peanuts, and also a type of fermented cassava flour and jaggery.

Origin of Peanut Brittle Recipe

The classic Brazilian homemade peanut brittle recipe was based on a recipe brought by the Arabs to the Italian and Iberian Peninsulas in the Middle Ages, originating:

• Peanut nougat in Portugal is made with honey.
• Nougat in France
• Turrón in Spain, which was later brought to Mexico where it was called palanqueta.
• Torrone in Italy
• Cubbàita in Sicily
• Chikki in India, brought by the Portuguese in the early 16th century.
• Lastly, pé de moleque in Brazil was brought by Portuguese settlers.

Ingredients and Substitutions

• Unsalted Butter – It will make the candy buttery and tastier! Make sure to use a great quality butter such as European butter which contains more dairy and fat (and not water like American butter).
• Sugar – Use white granulated sugar!
• Salt – It is optional but it will balance the sweetness of the peanut brittle!
• Light corn syrup - Along with the sugar, it will replace jaggery!
• Roasted peanuts – Use whole or halved peanuts, but not the salted type.
• Vanilla extract – It will boost the flavor of this candy!
• Baking soda – This is the secret ingredient that makes Brazilian peanut brittle crunchy even when the weather is hot and humid.

How to Make Homemade Peanut Brittle

1. Grease the bottom of a large baking sheet with non-stick cooking spray or butter. Set aside.
2. Place the butter, sugar, salt, and light corn syrup in a large non-stick saucepan. Cook over medium heat (large burner), stirring slowly and constantly with a wooden spoon for about 3 minutes.
3. As soon as the butter is fully melted and the mixture reaches a pale yellow color, add the peanuts and reduce the heat to medium-low.
4. Cook for 13-15 minutes, stirring often or until the caramel has thickened and peanuts stick onto each other -- as opposed to falling right away off a lifted wooden spoon.
5. Remove the mixture from heat and stir in both the vanilla and baking soda until you get a homogeneous mixture. Pour the mixture right away onto the greased baking sheet.
6. Place a sheet of parchment paper on top and spread the brittle thin using a rolling pin. Be careful to not get burned! Let the peanut brittle cool fully at room temperature before breaking into 2-inch pieces with your hands. Enjoy!

Types of Brazilian Peanut Brittle (Pé de Moleque)

• Peanut Brittle with Condensed Milk – The name says it all! It uses condensed milk instead of jaggery. This is also called creamy peanut brittle in Brazil!
• Classic Peanut Brittle – This is an easy peanut brittle with jaggery, which recipe is similar to Indian chikki.
• Chocolate Peanut Brittle – Cocoa powder is added to the recipe in contrast with its American cousin, peanut butter brittle.
• Nut Brittle – Almonds or other types of nuts replace peanuts.

Storage

Store this homemade peanut brittle candy in a large plastic bag or airtight container in a cool place for up to 2 to 3 weeks.

Don't freeze!

Other June Festival Recipes

• Sweet Popcorn
• Grilled Corn on the Cob
• Peanut Mousse (Paçoca Cremosa)
• Easy Slow Cooker Rice Pudding (Brazilian-Style)

Other Peanut Recipes

• Peanut Butter Mug Cake with Chocolate (Keto)
• Homemade Peanut Butter Cups
• Sugar-Free Peanut Butter and Jelly Cookies
• Peanut Butter Sandwich Cookies

PIN & ENJOY!

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5 from 1 vote

Brazilian Homemade Peanut Brittle (Pé de Moleque)

Brazilian homemade peanut brittle is similar to the American peanut brittle recipe, except it is nuttier and more buttery. The addition of baking soda helps to crack it nicely even when it is made in hot and humid weather.

Course:Dessert

Cuisine:Brazilian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 24

Calories182.4 kcal

Author Denise Browning

Cost $ 0.10 per person

Equipment

• 1 no-stick saucepan
• 1 baking sheet
• 1 wooden spoon

Ingredients

• 11 tablespoons unsalted butter
• ¾ cup sugar
• 1 teaspoon salt
• ½ cup light corn syrup
• 2½ cups unsalted dry roasted peanuts whole and/or halved
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda

US Customary - Metric

Instructions

• Grease the bottom of a large baking sheet with non-stick cooking spray or butter. Set aside.
• Place the butter, sugar, salt, and light corn syrup in a large non-stick saucepan. Cook over medium heat (large burner), stirring slowly and constantly with a wooden spoon for about 3 minutes.
• As soon as the butter is completely melted and the mixture reaches a pale yellow color, add the peanuts and reduce the heat to medium-low.
• Cook for 13-15 minutes, stirring constantly or until caramel has thickened and peanuts stick onto each other -- as opposed to falling immediately off the lifted wooden spoon.
• Remove mixture from heat and stir in both the vanilla and baking soda until obtaining a homogeneous mixture. Pour the mixture immediately onto the greased baking sheet.
• Place a sheet of parchment paper on top and spread the brittle thin using a rolling pin. Be careful to not get burned. Let the peanut brittle cool completely at room temperature before breaking into 2-inch pieces with your hands. Enjoy!

Recipe Notes

There are many different versions of Pé de Moleque (Brazilian peanut brittle) -- with differences in ingredients, color (ranging from a blond to a deep dark caramel), and cut/shape. Our is blond because it incorporates more butter. Baking soda was also added to the recipe to make the brittle crack nicely even in hot and humid weather.

 

STORAGE

Store this peanut brittle candy in a large sealable plastic bag or airtight container in a cool place for up to 2 to 3 weeks. Do not freeze!

Nutrition

Calories: 182.4kcal | Carbohydrates: 15g | Protein: 3.9g | Fat: 13g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 5.4g | Trans Fat: 0.2g | Cholesterol: 13.8mg | Sodium: 211.7mg | Potassium: 101.1mg | Fiber: 1.3g | Sugar: 12.5g | Vitamin A: 160.4IU | Calcium: 11.7mg | Iron: 0.3mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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Post first published on June 14, 2016.