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Brazilian Peanut Brittle (Pé de Moleque)

Brazilian peanut brittle is similar to American brittle, except nuttier and more buttery The baking soda helps it to crack nicely even when made during hot and humid weather.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24

Ingredients

  • 11 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 1/2 cup light corn syrup
  • 2-1/2 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 mixture immediately onto the greased baking sheet. Place a sheet of parchment paper on top and spread the brittle thin using a rolling pan. 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!
  • STORAGE: Store in a large Ziploc bag or an airtight container in a cool place for up to 2-3 weeks.

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 whether.
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