This recipe is sensational! Ok, it’s quite high in calories because just like in traditional pé de moleque, it contains sugar and condensed milk, but as the peanuts are whole, each sweet ends up having a small amount of “dough”, which gives a balance, as well as being quite productive. Let’s learn that this recipe will be a success (June festival coming up, people!).
Ingredients:
500g peanuts with skin
1 cup. refined sugar (tea)
1 can of condensed milk
butter or margarine to grease the pan and your hands
Caster or crystal sugar for dusting.
Start by roasting the peanuts. Just put it in the pan and stir continuously for 5 minutes over medium heat (no oil, nothing, just peanuts with the skin). Remove the peanuts from the pan and set aside.
Add the sugar to the pan and let it melt until it turns into caramel. Lower the heat to low, add the roasted peanuts and mix constantly. At first it seems difficult to stir because the caramel hardens, but then with the heat from the fire it becomes liquid again. At this point, add the condensed milk. Again, it will lump a little at first, but just stir constantly until it looks like a brigadeiro, no longer sticking to the bottom of the pan.
Remove from heat, pour into a refractory greased with butter or margarine and let cool at room temperature for 4 hours (does not go in the refrigerator).
After this time, spread a little butter or margarine on your hands and roll it up like a sweet. Dip in sugar (refined or crystal) and place in molds.
If you want to make this sweet in advance, it will last for 1 week out of the fridge, but the ideal is to roll it up on the day of serving or at most the day before.
Yields approximately 50 to 60 units.
If you want to see it in detail, just access the video: http://bit.ly/20ZLMg1 or press play:
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