Sweet & Nutty Bliss: Pé de Moleque - Brazilian Peanut Brittle

Ingredients:

- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
-1 tablespoon butter
- 1/2 tablespoon baking soda
-1 pound roasted peanuts (about 3 cups)

Preparation:

- Cover a rimmed baking sheet with foil and brush the foil with butter. Reserve.
- Measure your ingredients and have everything ready to go before you start!
- In a large pot, combine the sugar, corn syrup and water. Cook, without stirring, over medium-high heat, for 12 to 15 minutes or until the mixture reaches an amber color. You can also use a candy thermometer and the temperature should register between 305 and 310 degrees F.
- Once the caramel has reached the right color, stir in the butter. Then, remove from heat and carefully add the baking soda. The baking soda will react and the caramel will foam and steam.


- While the mixture is foaming, stir in the peanuts and immediately pour the mixture onto the prepared baking sheet. Use a heatproof spatula to spread the hot brittle across the pan.
- Let it sit for a few minutes, until it cools slightly so you can touch it. Then, turn it into a cutting board and remove the foil.
- To cut, grease a large serrated knife with butter and use it to cut the brittle into squares, while it's still warm. If you don't care about the shape, you can wait for it to cool (and harden) for about one hour and then break it into pieces using your hands.
- Let it cool for one hour before eating!

---

Home |  Advanced Search
Comment mail to:

---