This Pé de Moleque recipe (traditional Brazilian peanut brittle) is incredibly easy and calls for just three simple ingredients. While this beloved treat is a staple of Brazil’s June Festivals (Festa Junina), once you master this recipe, you’ll want to make it all year round. Let’s get cooking!
Ingredients for Pé de Moleque:
- 3 ½ cups granulated sugar;
- 4 cups roasted peanuts, skinless;
- 4 tablespoons unsalted butter.
How to make Pé de Moleque:
- Place a heavy-bottomed pot over medium heat to warm up;
- Add a small amount of sugar to the pot and allow it to start caramelizing;
- Gradually add the remaining sugar, stirring as needed, and control the heat to ensure it caramelizes evenly without burning;
- Once all the sugar is melted into a golden caramel, stir in the butter and peanuts. Mix thoroughly and remove from heat;
- Pour the mixture onto a baking sheet or tray greased with butter;
- Use a spatula to quickly spread and level the mixture to your desired thickness;
- Using a buttered knife, cut the candy into your preferred serving sizes while it is still hot and pliable;
- Allow it to cool completely before serving. Enjoy!
Pro Tip:
Prep all your ingredients and equipment before you start. This recipe is simple, but it moves very fast! Have your baking sheet and knife buttered and ready to go before you begin melting the sugar, as the candy hardens quickly and must be shaped and cut while hot.
Did you know?
The name “Pé de Moleque” (which literally translates to “street urchin’s foot”) has a fun origin. Legend has it that the candy was named in honor of a young boy named Pedro, known as “Moleque,” the son of a street vendor in São Paulo. Because the boy was so popular among the local customers, the candy became associated with him, and the name stuck to this day.
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