Pé de Moleque (turrón brasileño de cacahuete)

Toast the peanuts in a dry pan over medium heat for 5–6 minutes, shaking often, until fragrant and the skins loosen. Tip onto a plate.

💡 Toasting first is what gives pé de moleque its deep, roasty flavour — raw peanuts set in caramel taste flat.

Line a baking tray or board with a silicone mat or greased baking paper, and set it right next to the stove — you will need to work fast.

Put the sugar, water and salt in a heavy saucepan over medium heat. Let it melt and cook, without stirring, until it turns a deep amber caramel, 8–10 minutes.

💡 Watch the colour, not the clock — caramel goes from perfect amber to burnt in under a minute. It should smell toasty, not acrid.

Working quickly, tip the toasted peanuts into the caramel and stir with a wooden spoon just until every nut is coated.

Immediately scrape the mixture onto the prepared mat and press it flat with the back of an oiled spoon into a 1–1.5 cm slab before it sets.

💡 The caramel stiffens in seconds. If it hardens before you finish, warm the pan for a few seconds to loosen it again.

Leave to cool and set hard, about 20 minutes. Then break into rough shards with your hands or the tap of a knife.