10 recipes of this sweet traditional June celebration

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Pé-de-moleque combines with a good June party and brings joy to the moments. It is supertradicional and, if made at home, is even better, because you can choose the texture, the flavors you want to highlight and even the coloring. Therefore, follow, next, 10 homemade options of this sweetie!

1. Pé-de-moleque traditional

Ingredients

• 2 cups sugar
• 6 tablespoons water
• 1 and 1/2 cups roasted peanuts without skin and salt

Directions

1. To begin, grease a baking pan or your countertop with oil to keep the candy from sticking;
2. In a saucepan, place the sugar and water, stirring, over high heat, for about 7 minutes until it turns a caramel;
3. Then remove from the fire, pour in the peanuts, and stir well;
4. Quickly, already scoop into the pan or onto the countertop and spread;
5. After 3 minutes and with the candy still warm, cut the squares and go releasing the pieces to cool;
6. Finally, just enjoy!

2. Pé-de-moleque with condensed milk

Ingredients

• 12 tablespoons sugar
• 2 tablespoons butter
• 500 g peanuts, skinned and unsalted
• 1 can condensed milk

Directions

1. In a saucepan over medium heat, place the sugar, butter and peanuts;
2. Stir until the sugar melts and becomes caramel colored;
3. After this, add the condensed milk and mix;
4. The point is when it begins to unglue from the bottom of the pan;
5. Transfer the dough to a buttered baking pan with a spoon, separating into portions and flattening slightly. Another option is to spread the dough out and cut into squares;
6. As soon as cooled, the muffins will be super-bright!

3. Puff pastry with brown sugar

Ingredients

• 500 g brown sugar
• 1 box condensed milk
• ½ cup water
• 500 g roasted peanuts

Directions

1. Before starting to make the recipe, grease a baking pan with margarine;
2. In a saucepan with a thicker bottom and over low heat, place the brown sugar, condensed milk, and water;
3. Mix well until boiling and add the peanuts;
4. Now over medium heat, stir until the peanuts come loose from the bottom of the pan;
5. Then transfer to greased baking pan and spread;
6. When warm, cut into squares and allow to cool to serve.

4. Pé-de-moleque with vinegar

Ingredients

• 2 cups sugar
• 2 tablespoons wine vinegar
• 1 tablespoon water
• 1 and ½ cup roasted, peeled peanuts
• 1 pinch of salt

Directions

1. In a saucepan, place the sugar, vinegar and water;
2. Stir and bring to a high heat to melt the sugar;
3. After it begins to melt, switch to medium heat and wait to brown;
4. Once browned, add the peanuts and pinch of salt;
5. Mix together and transfer to a greased baking dish;
6. When warm, run the butter over the knife and cut into squares, loosening with hands or scissors;
7. After that just wait to cool completely and it’s ready!

5. Pé-de-moleque with rapadura

Ingredients

• 1 kg peanuts
• 1 cup water
• 1 kg 200 g rapadura

Directions

1. In a thicker pan, place the peanuts and stir continuously for about 10 minutes;
2. Then remove from the fire, spread in a large sieve, and, after cooling, rub the peanuts until all the skin is loosened;
3. Beat in a blender to crush and set aside;
4. Bring a saucepan to a boil and add the water;
5. Then add the rapadura cut into pieces;
6. As soon as it comes to a boil, remove from the fire and mix to help it cool;
7. Add the roasted and crushed peanuts little by little and stir until it becomes a thicker paste;
8. Pour into a baking pan and wait for it to cool a little;
9. Cut into squares and after it has cooled completely, turn the pan over to remove the pieces of pé-de-moleque.

6. Puff pastry with corn glucose

Ingredients

• 1 cup crystal sugar
• ½ cup water
• ½ cup corn glucose
• 1 tablespoon butter
• 1 teaspoon baking soda
• 250 g peanuts, roasted and peeled

Directions

1. In a saucepan, start by placing the sugar, followed by the water and the corn glucose;
2. Mix well and heat over medium heat until it becomes the color of a dark caramel;
3. Once it reaches this color, turn to low heat and leave until bullet point when placing on a cold surface to test;
4. Then turn off the fire and add the butter and baking soda and stir;
5. Next it is time to add the peanuts to the mixture;
6. Line a baking-pan with aluminum foil, and on top of it pass melted butter with the aid of a brush;
7. Spread the pé-de-moleque evenly and wait until it has warmed;
8. The next step is to remove the dough and cut the squares while the candy is still warm;
9. Finally, let it dry for about 6 hours to get megacrocante!

7. Pe-de-moleque with chocolate

Ingredients

• 1 tablespoon butter or margarine
• 500 g raw peanuts in shell
• 500 g sugar
• 3 tablespoons powdered chocolate or chocolate powder
• 1 can condensed milk

Directions

1. Before starting, prepare a flat buttered surface. It can be a baking pan, tray or marble stone;
2. In a saucepan over medium heat, place the butter and, after melting, add the peanuts;
3. Soon after is time for the sugar and powdered chocolate;
4. Never stop mixing, and as soon as the sugar is melted, add the condensed milk;
5. Stir well, and the point is still a little creamier;
6. Take immediately to the buttered baking-pan and distribute the jam;
7. After 2 hours just cut and serve, since it is slightly creamy!

8. Pé-de-moleque with baking soda

Ingredients

• 1 cup sugar
• 1 cup honey or corn glucose
• 1 dessertspoon baking soda
• 250 g peanuts, roasted, peeled and unsalted
• 1 tablespoon butter or margarine

Directions

1. In a saucepan over medium heat, place the sugar and corn glucose;
2. Stir until more yellowish, then add the baking soda and peanuts;
3. Mix well and add the butter;
4. Lower heat and stir for 3 minutes until dark caramel color;
5. Pour into a greased baking dish or pan;
6. When warm, cut into squares and wait until completely cool to serve!

9. Pé-de-moleque with condensed milk and chocolate

Ingredients

• 200 g sugar
• 200 ml water
• 1 tablespoon margarine
• Condensed milk to taste
• 400 g peanuts, roasted, peeled and unsalted
• 1 teaspoon baking powder
• 1 tablespoon powdered chocolate

Directions

1. In a saucepan, place the sugar and water;
2. Heat until it becomes a syrup;
3. Add the margarine, letting it incorporate;
4. Add the condensed milk and, when it begins to boil, stir continuously;
5. Then put in the peanuts and the yeast;
6. Stir and add the powdered chocolate;
7. As soon as it releases from the bottom of the pan, transfer to a greased baking pan;
8. Spread well and cut into squares while the candy is still warm.

10. Vegan Pé-de-moleque

Ingredients

• 2 cups sugar
• 1 ½ cups corn syrup or glucose
• ½ cup water
• 1 teaspoon salt
• 1 tablespoon coconut oil
• 1 ½ teaspoon baking soda
• 3 cups peanuts, peeled and roasted

Directions

1. In a saucepan, place the sugar, corn syrup and water;
2. Stir and leave on the fire until it reaches an amber color, that is, the color of light caramel;
3. Add the salt, coconut oil, and baking soda to get aerated;
4. Immediately after, add the peanuts and mix;
5. Grease a marble surface with oil;
6. Pour in the batter and spread it out;
7. Wait a few minutes and, while still warm, take an oiled knife and cut out the units;
8. Now it is ready for you to taste!

Another sweet that is the face of a good June party, besides being incredible to incorporate into other recipes is the paçoca, an option supergostosa to eat at any time!