Peanut caramel

Peanut caramel

Pé de moleque

By
From
This is Brazil
Makes
20
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
500g peanuts, lightly toasted, in their skins
440g sugar
pinch salt

Method

  1. Lightly grease a large shallow baking tray with butter or flavourless oil. Lightly grease a piece of baking paper the same size as the tray and set aside.
  2. Combine the peanuts with the sugar, salt and 250 ml water in a large heavy-based saucepan over a medium heat. Cook, stirring constantly, for 10–15 minutes, or until the mixture becomes dry and the sugar crystallises. Continue cooking, stirring constantly, until the sugar has liquefied and turned a deep caramel colour.
  3. Ensure the peanuts are well coated in the caramel, then pour onto the prepared tray. Cover with the prepared baking paper, greased side down, and smooth out the peanut caramel, using the base of a small saucepan or rolling pin, until it is about 1 cm thick. Do not touch the caramel as it will be extremely hot.
  4. When the peanut caramel is completely cool, break it into pieces.
  5. Store the caramel in an airtight container in a cool place for up to 3 weeks.

Note

  • Instead of pouring the caramel onto the tray and smoothing it out, you can drop heaped spoonfuls onto the tray to make 20 sweets. You will need to work fast because the caramel will set quickly.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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