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How to Make Authentic Brazilian Quebra-Queixo with Crunchy Peanut Candy

Discover the art of making Quebra-Queixo, a traditional Brazilian sweet that's both chewy and crunchy. This recipe combines the deep, molasses-like flavor of rapadura sugar with roasted peanuts to create a irresistible treat that's perfect for satisfying your sweet tooth or sharing with friends and family.

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Recipe Details

Prep Time

10 minutes

Cook Time

20 minutes

Servings

12

Difficulty

Intermediate

Simple Summary

Quebra-Queixo with Hard Peanut Candy is a delightful Brazilian treat that combines the rich, caramel-like flavor of rapadura sugar with the satisfying crunch of peanuts. This sweet confection is perfect for those who love a textural contrast in their desserts.

Recipe Details

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 15 minutes (including cooling time)
  • Servings: 12
  • Difficulty: Intermediate

Ingredients

  • 2 cups (400g) rapadura sugar (or dark brown sugar as a substitute)
  • 1 cup (150g) roasted unsalted peanuts
  • 1/4 cup (60ml) water
  • 1 tablespoon (15ml) unsalted butter
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Line a baking sheet with parchment paper or a silicone mat. Set aside.

  2. In a medium saucepan, combine the rapadura sugar, water, butter, and salt. Place over medium heat.

  3. Stir the mixture constantly until the sugar dissolves completely and the mixture starts to bubble.

  4. Insert a candy thermometer and continue cooking without stirring until the mixture reaches 300°F (150°C), also known as the hard crack stage. This should take about 10-15 minutes.

  5. Once the desired temperature is reached, remove the pan from heat and quickly stir in the roasted peanuts and vanilla extract (if using).

  6. Immediately pour the hot mixture onto the prepared baking sheet, spreading it out into an even layer about 1/4 inch thick.

  7. Allow the candy to cool completely at room temperature, which should take about 30-45 minutes.

  8. Once cooled and hardened, break the candy into bite-sized pieces using a kitchen mallet or the back of a heavy spoon.

  9. Store the Quebra-Queixo in an airtight container at room temperature.

Chef's Notes

  • Be extremely careful when working with hot sugar syrup as it can cause severe burns.
  • If you don't have a candy thermometer, you can test the syrup by dropping a small amount into cold water. It should form hard, brittle threads that break when bent.
  • For a variation, try using different nuts like almonds or cashews instead of peanuts.
  • To enhance the flavor, you can add a pinch of cinnamon or a tablespoon of honey to the sugar mixture.
  • If the candy becomes sticky, it may have absorbed moisture from the air. Store it with a silica gel packet to keep it crisp.

Nutritional Info

Per serving (approximate): Calories: 220, Protein: 3g, Fat: 8g, Carbohydrates: 35g, Fiber: 1g. This treat is a good source of energy and contains healthy fats from the peanuts. It also provides small amounts of iron and B vitamins from the rapadura sugar.

Serving Suggestions

  • Serve Quebra-Queixo as an after-dinner treat with coffee or espresso.
  • Crush the candy and sprinkle it over vanilla ice cream for a crunchy topping.
  • Package pieces of Quebra-Queixo in small cellophane bags tied with ribbon for a homemade gift.
  • Pair with a glass of port wine for an indulgent dessert experience.
  • Serve alongside other traditional Brazilian sweets like brigadeiros or beijinhos for a festive dessert platter.