Brazilian Homemade Peanut Brittle (Pé de Moleque)
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
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
Nutrition
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