Pé de Moleque

Pé de moleque is a Brazilian peanut candy made from roasted peanuts cooked in caramelized sugar, traditionally prepared with rapadura or granulated sugar, and set into a crunchy, brittle-style candy.

This pé de moleque recipe uses red wine vinegar and water to melt the sugar evenly and prevent crystallization, creating smooth caramel-coated peanuts that set into firm, sliceable bars perfect for year-round snacking or holiday gifts.

Ingredients You'll Need

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

• Granulated sugar: Melts into caramel, so the candy hardens and holds its shape; use a sugar that melts easily, as very coarse sugar does not dissolve well.
• Red wine vinegar: Prevents crystallization so the caramel stays smooth; use only wine vinegar (red or white) and avoid apple cider or distilled vinegar.
• Water: Dissolves the sugar, ensuring even cooking.
• Roasted unsalted peanuts: Add structure to the candy, forming solid bars.

How to Make Pé de Moleque

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

1. In a medium saucepan, add the sugar, vinegar, and water. Stir just until the sugar is slightly moistened.
2. Place the pan over high heat to warm it, then reduce the heat to medium.
3. Let the mixture boil without stirring until it starts to turn golden.
4. Continue cooking, without stirring, until the syrup reaches an amber color.
5. Add the roasted peanuts and salt, then stir quickly until fully coated.
6. Remove from heat immediately and pour into a greased 8 × 12 in (20 × 31 cm) heatproof dish. Spread evenly with a spatula.
7. Let cool until warm but still soft. Grease a knife with butter and cut into 6 rows lengthwise and 3 rows crosswise.
8. Let cool slightly more, then remove from the pan. Allow to cool completely before serving or storing.

Hint:Do not stir once the syrup begins to boil, because stirring can cause the sugar to crystallize and turn grainy instead of smooth.

Storage, Make Ahead, & Freezing

Storage: Keep the pé de moleque in an airtight container at room temperature for up to 2 weeks.
Make Ahead: This candy can be made in advance and stored until ready to serve.
Freezing: Place the pieces in a container in layers without letting them touch, or wrap each piece individually in plastic wrap. You can also store them in small bags so they do not break or stick together.

Camila's Tips & Variations

• Sugar crystallizing: Do not stir once the syrup begins to boil; use wine vinegar, not apple cider or distilled vinegar.
• Wrong sugar texture: Use refined sugar so it melts easily; very coarse sugar does not dissolve well.
• Candy sticking: Use a greased baking dish instead of a metal pan, and grease the knife before cutting.
• Uneven bars: cut while still warm, not cold, so the candy does not break.

Frequently Asked Questions

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Recipe

Pé de Moleque

by Camila Benitez

Pé de moleque is a Brazilian peanut candy made from roasted peanuts cooked in caramelized sugar, traditionally prepared with rapadura or granulated sugar, and set into a crunchy, brittle-style candy.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine Brazilian

Servings 18

Calories 154 kcal

Equipment

• medium saucepan
• Wooden Spoon
• Baking dish.
• Sharp knife
• Parchment paper

Ingredients

  

1x2x3x

• ▢ 370 g granulated sugar
• ▢ 2 tablespoons red or white wine vinegar
• ▢ 1 tablespoon water
• ▢ 230 g roasted unsalted peanuts , skins removed
• ▢ ¼ teaspoon kosher salt
• ▢ Butter , for greasing the pan

Instructions

 

• In a medium saucepan, add the sugar, vinegar, and water. Stir just until the sugar is slightly moistened.
• Place the pan over high heat to warm it, then reduce the heat to medium.
• Let the mixture boil without stirring until it starts to turn golden.
• Continue cooking, without stirring, until the syrup reaches an amber color.
• Add the roasted peanuts and salt, then stir quickly until fully coated.
• Remove from heat immediately and pour into a greased 8 × 12 in (20 × 31 cm) heatproof dish. Spread evenly with a spatula.
• Let cool until warm but still soft. Grease a knife with butter and cut into 6 rows lengthwise and 3 rows crosswise.
• Let cool slightly more, then remove from the pan. Allow to cool completely before serving or storing.

Notes

Storage: Keep the pé de moleque in an airtight container at room temperature for up to 2 weeks.

Make Ahead: This candy can be made in advance and stored until ready to serve.

Freezing: Place the pieces in a container in layers without letting them touch, or wrap each piece individually in plastic wrap. You can also store them in small bags so they do not break or stick together.

Nutrition

Nutrition Facts

Pé de Moleque

Amount per Serving

Calories

154

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Sodium

 

33

mg

1

%

Potassium

 

82

mg

2

%

Carbohydrates

 

23

g

8

%

Fiber

 

1

g

4

%

Sugar

 

21

g

23

%

Protein

 

3

g

6

%

Vitamin C

 

0.01

mg

0

%

Calcium

 

8

mg

1

%

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.