When talking about Brazil’s most nostalgic and heartwarming events in June, one peanut recipe stands out as a true symbol of rural tradition and celebration: pé de moleque. This crunchy, caramelized peanut brittle is a must-have at every Festa Junina table, evoking childhood memories and festive spirit. Made with just a handful of ingredients, it’s surprisingly easy to make—and incredibly addictive.

In this article, you’ll learn all about this iconic peanut recipe, from its roots in Brazilian history to a foolproof way to prepare it at home.

Table of Contents

• What Is Pé de Moleque?
• A Peanut Recipe Rooted in Tradition
• Ingredients You’ll Need
• Step-by-Step Peanut Recipe Instructions
• Tips for a Perfect Texture
• Creative Variations of This Peanut Recipe
• Why Pé de Moleque Is a Staple in Events in June
• How to Recreate the Festa Junina Atmosphere at Home
• Storage and Shelf Life
• Final Thoughts

What Is Pé de Moleque?

Pé de moleque (pronounced “peh jee moo-LEH-kee”) is a Brazilian peanut recipe traditionally made with roasted peanuts and melted sugar or molasses. It resembles peanut brittle, though with a slightly rustic and handmade flair that fits perfectly with the rural charm of Festas Juninas.

Meanwhile, its texture can range from firm and crunchy to soft and fudgy depending on how it’s made. Wrapped in colorful paper or cut into squares, it’s a treat that both children and adults look forward to during this festive season.

A Peanut Recipe Rooted in Tradition

This iconic peanut recipe has colonial origins, when enslaved people and laborers mixed roasted peanuts with rapadura (unrefined sugar blocks made from sugarcane). Over time, this quick energy snack evolved into a beloved traditional sweet served during religious and seasonal festivals.

For example, in the Northeast of Brazil—where Festas Juninas are the most vibrant—pé de moleque is often part of the celebration alongside bonfires, forró music, and square dancing. It’s a reminder of Brazil’s deep connection to agriculture, family, and festive togetherness.

Ingredients You’ll Need

You only need a few ingredients to create this traditional peanut treat:

• 2 cups roasted peanuts (unsalted and skinless)
• 1 ½ cups white sugar
• ¼ cup water
• 1 tablespoon butter
• A pinch of salt
• ½ teaspoon baking soda (optional, for crunch)
• (Optional) ½ can of sweetened condensed milk for a creamy variation

In addition, you’ll need parchment paper or a silicone mat and a medium saucepan.

Step-by-Step Peanut Recipe Instructions

1. Prepare Your Tray

Line a baking sheet with parchment paper or lightly grease it with butter to prevent sticking.

2. Roast the Peanuts

If your peanuts aren’t pre-roasted, bake them at 350°F (180°C) for 10–15 minutes until golden and fragrant. Let them cool before using.

3. Make the Caramel

In a medium saucepan, combine sugar and water. Stir over medium heat until the sugar dissolves. Then, stop stirring and let it cook until it becomes a golden caramel.

Meanwhile, keep a close eye—it can go from perfect to burnt in seconds.

4. Mix in Peanuts and Butter

Add the roasted peanuts and butter to the caramel and stir quickly to coat everything. If using baking soda, add it now—it will foam slightly, which is normal. For a creamy version, add condensed milk at this stage and stir continuously until it thickens.

5. Transfer and Cool

Immediately pour the mixture onto the prepared tray. Spread it out with a spatula before it hardens.

Let it cool completely, then cut into squares or break into uneven rustic pieces.

Tips for a Perfect Texture

• Use fresh peanuts for the best flavor.
• Don’t stir the caramel too much after it starts bubbling—it may crystallize.
• Add a little salt to balance the sweetness.
• Baking soda adds air pockets that give the candy a lighter crunch.
• Work fast when pouring the mixture—caramel sets quickly!

Creative Variations of This Peanut Recipe

There’s more than one way to enjoy this traditional peanut recipe. Here are a few creative spins:

1. Creamy Pé de Moleque

Add half a can of condensed milk for a softer, chewy version. It’s popular in Southern Brazil and tastes like peanut fudge.

2. Chocolate Drizzle

Once the candy has cooled, drizzle with melted dark chocolate or dip the ends for a gourmet twist.

3. Nut Combo

Use a mix of cashews, Brazil nuts, or almonds in addition to peanuts for a more textured result.

4. Vegan-Friendly Version

Use coconut oil instead of butter and skip the condensed milk for a plant-based option.

Meanwhile, no matter which version you choose, the essence of pé de moleque—that blend of toasted nuts and deep caramel—is always present.

Why Pé de Moleque Is a Staple in Events in June

Pé de moleque is one of the most iconic foods served at Brazil’s Festas Juninas, which are among the most celebrated events in June across the country. These rural-themed festivals honor Catholic saints and the farming lifestyle through food, music, and games.

In addition to traditional clothes, bonfires, and dances like the quadrilha, food plays a major role in creating that nostalgic atmosphere. Pé de moleque fits right in—rustic, sweet, and handmade.

For example, families often gather to prepare sweets ahead of time, sharing stories and laughter in the kitchen. Meanwhile, guests line up to enjoy sweets like corn cake (bolo de milho), rice pudding (arroz doce), and this timeless peanut recipe.

How to Recreate the Festa Junina Atmosphere at Home

Even if you’re outside Brazil, you can still celebrate these joyful events in June by bringing a bit of the tradition into your home.

Here’s how:

• Decorate with mini flags, straw hats, and checkered fabrics.
• Play traditional forró music or use themed playlists available online.
• Host a virtual or in-person dance with friends dressed in themed outfits.
• Cook other treats, like canjica, pamonha, quentão, and of course pé de moleque.
• Set up bonfires or candles safely to mimic the warm glow of a Festa Junina night.

In addition, sharing your homemade pé de moleque is a perfect way to introduce friends and neighbors to Brazilian culture.

Storage and Shelf Life

Pé de moleque has a great shelf life when stored properly:

• Keep it in an airtight container at room temperature.
• Use parchment paper between layers to avoid sticking.
• Do not refrigerate, as it may alter the texture.
• If it softens, reheat it briefly in a low oven to restore crunch.

Stored correctly, it can last up to 10–14 days—though it rarely lasts that long once people taste it!

Final Thoughts

Whether you’re looking to connect with Brazilian roots or simply try a new dessert, this peanut recipe delivers flavor, culture, and fun in every bite. Pé de moleque is more than just a treat—it’s a reminder of community, tradition, and celebration.

Meanwhile, the joy of Festas Juninas doesn’t need to be limited to Brazil. With a few simple decorations, the right music, and a homemade batch of this peanut brittle, you can bring the energy of these vibrant events in June to your own kitchen.

So go ahead—gather your peanuts, sugar, and a little bit of festive spirit, and give this recipe a try. You might just find a new family tradition in the making.