10 pé-de-moleque recipes to rock the Festa Junina delicacies

Pé-de-moleque matches a good June party and brings joy to the moments. It’s super traditional and, if made at home, it’s even better, because you can choose the texture, the flavors you want to emphasize and even the color. So, follow, below, 10 homemade options of this sweetie!

1. Traditional kid’s foot

Ingredients

• 2 cups of sugar
• 6 tablespoons of water
• 1 and 1/2 cup unsalted, skinless roasted peanuts

Preparation mode

1. To start, grease a mold or your countertop with oil so the candy doesn’t stick;
2. In a pan, place the sugar and water, stirring, over high heat, for approximately 7 minutes until it turns into a caramel;
3. Then, remove from the heat, pour in the peanuts and stir well;
4. Quickly, transfer it to the mold or countertop and spread it out;
5. After 3 minutes and with the candy still warm, cut the squares and release the pieces to cool;
6. Finally, just enjoy yourself!

2. Pé-de-moleque with condensed milk

Ingredients

• 12 level tablespoons of sugar
• 2 tablespoons of butter
• 500 g skinless and unsalted peanuts
• 1 can of condensed milk

Preparation mode

1. In the pan, over medium heat, place the sugar, butter and peanuts;
2. Stir until the sugar melts and becomes a caramel color;
3. After that, add the condensed milk and mix;
4. The point is when it starts to unglue from the bottom of the pan;
5. Transfer the dough to a greased shape with butter with the help of a spoon, separating into portions and flattening slightly. Another option is to spread all the dough and cut the squares;
6. Once it cools down, the kid’s feet will be super shiny!

3. Pé de moleque with brown sugar

Ingredients

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

Preparation mode

1. Before starting to make the recipe, grease a mold with margarine;
2. In a pan with a thicker bottom and on low heat, place the brown sugar, condensed milk and water;
3. Mix well until it boils and add the peanuts;
4. Now over medium heat, stir until it unglues from the bottom of the pan;
5. Then transfer to the greased shape and spread;
6. When warm, cut into squares and wait to cool before serving.

4. Pé de moleque with vinegar

Ingredients

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

Preparation mode

1. In a pan, place the sugar, vinegar and water;
2. Stir and heat over high heat to melt the sugar;
3. Once it starts to melt, switch to medium heat and wait for it to brown;
4. Once golden, add the peanuts and a pinch of salt;
5. Mix and transfer to a refractory greased with butter;
6. When it is warm, pass the butter on the knife and cut the squares, loosening with your hands or with a pair of scissors;
7. After that, just wait for it to cool completely and it’s ready!

5. Pé-de-moleque with brown sugar

Ingredients

• 1 kg of peanuts
• 1 American glass of water
• 1 kg 200 g of rapadura

Preparation mode

1. In a thicker pan, place the peanuts and stir non-stop for about 10 minutes;
2. Then remove from the heat, spread in a large sieve and, after cooling, rub the peanut until all the skin is released;
3. Hit the blender to crush and reserve;
4. Take a pan to the fire and add the water;
5. Then add the rapadura cut into pieces;
6. As soon as it boils, remove from heat and stir to help cool;
7. Add the roasted and crushed peanuts little by little and stir until it becomes a thicker mass;
8. Pour into a shape and wait to cool a little;
9. Cut the squares and after cooling completely, turn the shape to remove the pieces of pé-de-moleque.

6. Pé de moleque with corn glucose

Ingredients

• 1 cup of crystal sugar
• ½ cup of water
• ½ cup of corn glucose
• 1 tablespoon of butter
• 1 teaspoon of bicarbonate
• 250 g roasted and skinless peanuts

Preparation mode

1. In a pan, start putting the sugar, followed by the water and the corn glucose;
2. Mix well and cook over medium heat until it becomes a dark caramel color;
3. As soon as it reaches that color, switch to low heat and leave it until the bullet point when placing it on a cold surface to test;
4. Then, turn off the heat and add the butter, bicarbonate of soda and stir;
5. Then it’s time to add the peanuts to the mix;
6. Line a shape with aluminum foil and, on top of it, spread melted butter with the help of a brush;
7. Spread the moleque evenly and wait for it to cool;
8. The next step is to remove the dough and cut the squares with the candy still warm;
9. Finally, let it dry for about 6 hours to get super crispy!

7. Baby boy with chocolate

Ingredients

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

Preparation mode

1. Before starting, prepare a flat surface greased with butter. It can be a shape, board or marble stone;
2. In a pan over medium heat, place the butter and, after melting, add the peanuts;
3. Soon after, it’s time for 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 it immediately to the greased tray with butter and distribute the jam;
7. After 2 hours just cut and serve, as it gets slightly creamy!

8. Baking soda with sodium bicarbonate

Ingredients

• 1 cup of sugar
• 1 cup honey or corn syrup
• 1 dessert spoon of bicarbonate of soda
• 250 g skinless and unsalted roasted peanuts
• 1 tablespoon of butter or margarine

Preparation mode

1. In a pan over medium heat, place the sugar and corn syrup;
2. Stir until more yellow, then add the baking soda and peanuts;
3. Mix well and add the butter;
4. Lower the heat and stir for 3 minutes until it turns a dark caramel color;
5. Pour into a refractory or form greased with butter;
6. When it’s warm, cut the squares and wait to cool completely before serving!

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

Ingredients

• 200 g of sugar
• 200 ml of water
• 1 tablespoon of margarine
• Condensed milk to taste
• 400 g skinless and unsalted roasted peanuts
• 1 coffee spoon of baking powder
• 1 tablespoon of powdered chocolate

Preparation mode

1. In a pan, put the sugar and water;
2. Bring to a boil until it turns into a syrup;
3. Add the margarine, letting it incorporate;
4. Add the condensed milk and, when it starts to boil, stir constantly;
5. Then, put the peanut and the yeast;
6. Stir and add the chocolate powder;
7. As soon as you release from the bottom of the pan, transfer to a greased shape with margarine;
8. Spread evenly and cut the squares with the candy still warm.

10. Vegan pet peeve

Ingredients

• 2 cups of sugar
• 1 ½ cups corn syrup or glucose
• ½ cup of water
• 1 teaspoon of salt
• 1 tablespoon of coconut oil
• 1 ½ teaspoons of bicarbonate of soda
• 3 cups skinless and roasted peanuts

Preparation mode

1. In a pan, place the sugar, corn syrup and water;
2. Stir and leave on the fire until it reaches the amber color, that is, the color of light caramel;
3. Add salt, coconut oil and bicarbonate of soda to aerate;
4. Soon after, add the peanut and mix;
5. Oil a marble surface;
6. Pour the dough and spread;
7. Wait a few minutes and, still warm, take an oiled knife and cut the units;
8. Now it’s ready for you to taste!

Another sweetie that is the face of a good June party, as well as being amazing to incorporate into other recipes is paçoca, a super tasty option to eat anytime!