Servings: 16 servings
Calories: 121kcal
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
Allulose caramel does not set as hard and glassy as sugar, so this pé de moleque is chewier than a classic brittle. Store it in the fridge in an airtight container, with parchment between the layers, so it stays firm.
Chef's Tip: Toast the peanuts in a dry skillet for 3 to 4 minutes before adding them, even if they are already roasted. The extra toasting deepens the flavor.
Keto Swap: Traditional pé de moleque is made with sugar or rapadura, a solid block of unrefined cane sugar. Allulose caramelizes into a dark, toffee-like syrup that holds the peanuts together without sugar.
Success Tip: Pack squares in small paper bags tied with string to hand out at a June festival party, or set them out with brigadeiros and cocadas for a dessert table.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 121kcal | Protein: 5g | Fat: 10g | Fiber: 1.6g
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