Pé de Moleque

Ingredients

Instructions

1. 1

   Line a small tray, plate, or loaf tin base with baking paper. Measure all ingredients before you start, because the syrup cooks quickly. If the peanuts are not already skinned, rub off any loose skins, but this is optional.

2. 2

   Place the raw peanuts in a wide frying pan over medium heat and toast for 4-5 minutes, stirring often, until fragrant and lightly golden in spots. They should smell nutty but not dark brown. Tip them into a bowl and keep nearby.

3. 3

   In the same pan, add the granulated sugar, water, vegan butter, and fine salt. Cook over medium heat, stirring at first just until the sugar dissolves. Then stop stirring and let it bubble for 2-3 minutes, swirling the pan occasionally, until it becomes a light amber syrup.

4. 4

   Return the toasted peanuts to the pan and stir quickly to coat every nut. Keep cooking for about 1 minute, stirring constantly, until the syrup thickens and clings closely to the peanuts. Work fast so the mixture does not seize in the pan.

5. 5

   Immediately scrape the mixture onto the lined tray and spread it to about 1-1.5 cm thick with a spatula or the back of a spoon lightly moistened with water. Let it cool for about 5 minutes, just until warm but not fully hard, then cut into 2 large pieces or small bite-size squares.

6. 6

   Leave to cool completely until crisp, then serve. If you prefer a more rustic finish, simply break it into shards once hard.

Nutrition per serving

Notes

• •Use a light-coloured pan if possible; it makes it much easier to judge the caramel colour.
• •Do not walk away once the sugar starts colouring, as caramel can go from amber to burnt very quickly.
• •For the cleanest cuts, score the brittle while still slightly warm, then separate the pieces once fully cooled.
• •Store in an airtight container at room temperature for up to 1 week if your kitchen is dry.

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