Pé de Moça

Pé de moça is a Brazilian peanut candy made with caramelized sugar, butter, sweetened condensed milk, and roasted peanuts, cooked until thick and cut into soft squares.

This quick and easy pé de moça recipe comes together in one pan and creates a chewy, sliceable candy that sets without becoming hard or brittle, making it perfect as a simple homemade sweet or an easy holiday gift.

Ingredients You'll Need

Note: Full ingredients and amounts are listed in the recipe card below.

• Granulated sugar: Melts into caramel to create structure and flavor.
• Unsalted butter: Adds fat, keeping the candy soft rather than brittle.
• Sweetened condensed milk: Thickens the mixture and creates a creamy texture.
• Roasted unsalted peanuts: Add crunch and peanut flavor to balance the sweetness.
• Baking powder: Lightens the texture, making the candy less dense.

How to Make Pé de Moça

Note: Full instructions are provided in the recipe card below.

1. In a large heavy-bottomed saucepan, add 2 tablespoons of granulated sugar and heat over medium. Let the sugar melt slowly without stirring; gently tap the pan if needed. When fully melted and a light caramel forms, briefly remove from the heat. Return to low heat and allow the caramel to deepen in color.
2. Add the butter and stir until melted. Stir in the sweetened condensed milk. Add the toasted peanuts and remaining sugar. Return to medium heat and stir constantly.
3. After about 5 minutes, the mixture will thicken. Continue stirring for another 5 minutes until it pulls away from the bottom. Keep stirring until it releases from the sides of the pan on its own.
4. Add the baking powder and stir immediately. Continue stirring for 2 to 3 minutes until very thick. Turn off the heat and stir for about 5 minutes to cool slightly. Transfer to a greased pan or silicone mat. Use an offset spatula to spread the mixture into a rectangle, as it is too hot to handle.
5. Let the candy rest for 3 to 4 minutes, until it is warm and firm enough to handle. Lightly coat a knife with demerara sugar and cut into squares. Roll each piece in demerara sugar. Let cool completely for 1 hour before serving.

Hint:The peanut candy is ready when it releases from the sides of the pan on its own.

Storage, Make Ahead, & Freezing

Storage: Keep in an airtight container at room temperature for up to 5 days.
Make Ahead: Prepare up to 24 hours in advance and store tightly covered.
Freezing: Not recommended.

Camila's Tips & Variations

• Does not release from the pan : Keep stirring until it pulls away on its own from the sides.
• Too soft to cut : Let it rest 3-4 minutes before slicing.
• Knife sticking: Dip the blade in demerara sugar before each cut.
• Too hard after cooling: Remove from heat earlier next time.

Frequently Asked Questions

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Recipe

Pé de Moça

by Camila Benitez

Pé de moça is a Brazilian peanut candy made with caramelized sugar, butter, sweetened condensed milk, and roasted peanuts, cooked until thick and cut into soft squares.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Brazilian

Servings 20

Calories 132 kcal

Equipment

• medium saucepan
• Silicone Spatula
• 8 x 11-inch baking pan
• knife
• Measuring spoons

Ingredients

  

1x2x3x

• ▢ 396 g (1 can) sweetened condensed milk
• ▢ 92 g granulated sugar plus 2 tablespoons granulated sugar
• ▢ 26 g unsalted butter
• ▢ 140 g roasted unsalted peanuts , skins removed
• ▢ 1 teaspoon baking powder
• ▢ Demerara sugar, for coating

Instructions

 

• In a large heavy-bottomed saucepan, add 2 tablespoons of granulated sugar and heat over medium.
• Let the sugar melt slowly without stirring; gently tap the pan if needed. When fully melted and a light caramel forms, briefly remove from the heat. Return to low heat and allow the caramel to deepen in color.
• Add the butter and stir until melted. Stir in the sweetened condensed milk. Add the toasted peanuts and remaining sugar. Return to medium heat and stir constantly.
• After about 5 minutes, the mixture will thicken. Continue stirring for another 5 minutes until it pulls away from the bottom. Keep stirring until it releases from the sides of the pan on its own.
• Add the baking powder and stir immediately. Continue stirring for 2 to 3 minutes until very thick. Turn off the heat and stir for about 5 minutes to cool slightly. Transfer to a greased pan or silicone mat.
• Use an offset spatula to spread the mixture into a rectangle, as it is too hot to handle.
• Let the candy rest for 3 to 4 minutes, until it is warm and firm enough to handle. Lightly coat a knife with demerara sugar and cut into squares.
• Roll each piece in demerara sugar. Let cool completely for 1 hour before serving.

Notes

Storage: Keep in an airtight container at room temperature for up to 5 days.

Make Ahead: Prepare up to 24 hours in advance and store tightly covered.

Freezing: Not recommended.

Nutrition

Nutrition Facts

Pé de Moça

Amount per Serving

Calories

132

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.04

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

10

mg

3

%

Sodium

 

47

mg

2

%

Potassium

 

118

mg

3

%

Carbohydrates

 

17

g

6

%

Fiber

 

1

g

4

%

Sugar

 

16

g

18

%

Protein

 

3

g

6

%

Vitamin A

 

85

IU

2

%

Vitamin C

 

1

mg

1

%

Calcium

 

72

mg

7

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.