Pé de moleque

Pé de moleque

By
From
Cabana The Cookbook
Serves
4-6
Photographer
Martin Poole

During the colonial era, Brasilian streets were paved with stones placed over a thin layer of sand, which the street children would stamp down, and this nut brittle has a similar appearance to those stone pavements, hence the name pé de moleque, which means ‘urchin’s foot’. It’s traditionally made with peanuts, but we’ve used cashew nuts as a homage to another of Brasil’s favourite nuts. Rapadura is a basic form of sugar made from sugar cane juice.

Ingredients

Quantity Ingredient
300g rapadura
150g roasted cashew nuts
pinch sea salt

Method

  1. Line a baking sheet with a silicone liner or lightly grease it with butter.
  2. If using rapadura, chop it into small pieces. Place the sugar in a large heavy-based saucepan and pour in 125 ml water. Stir once or twice over a low heat to dissolve the sugar, then increase the heat slightly and simmer for 15–25 minutes, until it reaches the hard ball stage (120–130°C on a sugar thermometer). Monitor it carefully, as the syrup can easily boil over if the heat is too high. If you don’t have a sugar thermometer, check by dropping a little of the syrup into a glass of cold water. It should cool into a hard but malleable ball that will change shape when you squeeze it with your fingers.
  3. Remove from the heat and add the cashew nuts and salt. Stir until the nuts are evenly coated. Pour the mixture on to the prepared baking sheet and smooth it out with a spatula or lightly oiled palette knife. Leave to cool and harden completely.
  4. To serve, break the hardened brittle into shards with the tip of a knife. If not serving immediately, store in an airtight container between sheets of greaseproof paper. It’s great with strong black coffee.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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