Makes: 10 servings
Preparation time: 40 minutes
Level: Medium
INGREDIENTS
- 1 KG PEANUTS, ROASTED AND PEELED
- 1 KG MUSCOVADO SUGAR
PREPARATION
Make syrup with sugar and 1½ cup of water, over medium heat, until you obtain a soft-ball stage (110°C). Meanwhile, process half the peanuts in a blender and mix with whole grains. Add to the syrup; stir well and vigorously, in order to get an airy dough. Tilt the dough onto a greased marble countertop, or a silicone baking mat, mold or cut into any shape you want. To give a chocolate taste to the candy, add 1 cup of cocoa powder to the syrup.
IN THE DETAIL
In colonial towns like Paraty and Ouro Preto, people usually relate the irregular stone paths of the sidewalks to the shape of this candy, made with peanut and rapadura sugar. Another tale refers to quituteiras (street vendors, usually women) screaming to the boys that stole the candies: “Pede, moleque!” (‘Just ask for it, brat!’)
