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Pé de moleque is a rustic peanut candy, the star of Brazil's June festivals. Roasted peanuts are bound in a dark, caramelized syrup and cut into squares. This version makes the caramel with allulose for a chewy, crunchy keto treat.
Per serving: 121 calories · 2.4 g net carbs · 5 g protein · 10 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 2 cups roasted unsalted peanuts skins removed
- 1 cup allulose
- 1/4 cup water
- 1 tablespoon butter plus more for the pan
- 1/4 teaspoon salt
Instructions
- Butter an 8-inch square pan or line it with buttered parchment.
- Heat the allulose and water in a heavy saucepan over medium-low heat, swirling the pan, until it bubbles and turns a deep amber, 8 to 12 minutes.
- Quickly stir in the peanuts, butter and salt, and keep stirring over low heat for 1 to 2 minutes, until the peanuts are coated and the mixture is thick.
- Pour into the pan and press flat with a buttered spatula. Let cool for 10 minutes, then score into 16 squares.
- Let it cool completely, about 1 hour, then cut along the score lines.
Notes
Nutrition
About This Dish
Pé de moleque is one of the classic sweets of the Festas Juninas, Brazil's June festivals honoring Saint John and other saints. There are two popular stories behind the name, which means street kid's foot: one says the cracked, bumpy surface looks like the feet of barefoot boys, and the other says vendors shouted at children who snatched sweets to ask first. Neither story has been proven. In parts of the Northeast, especially Pernambuco, the name also refers to a dense cassava cake, a completely different treat. The town of Piranguinho in Minas Gerais calls itself the national capital of pé de moleque, and stalls selling it line the roads into town.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 11: Desserts (Sugarloaf Mountain (Pão de Açúcar)). See all Brazilian recipes