Ingredients with Measurements:
- 2 cups of whole almonds
- 1 cup of granulated sugar
- 1/2 cup of water
- 1/2 teaspoon of ground cinnamon
- 1/2 cup of dried apple chips, chopped
Special equipment needed:
- Parchment paper
- Candy thermometer
Step-by-step instructions:
1. Preheat your oven to 350°F.
2. Spread the almonds on a baking sheet and toast them in the oven for 10-12 minutes, or until fragrant and lightly browned.
3. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves.
4. Add the cinnamon and continue cooking, without stirring, until the mixture reaches 300°F on a candy thermometer.
5. Remove the pan from the heat and stir in the toasted almonds and chopped apple chips.
6. Quickly pour the mixture onto a sheet of parchment paper and spread it out into an even layer.
7. Let the pé-de-moleque cool completely, then break it into small pieces.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 350°F
- Candy thermometer temperature: 300°F
Serving size:
- Makes about 20 pieces
Nutritional information:
- Calories: 150 per serving
- Fat: 8g
- Carbohydrates: 18g
- Protein: 4g
Substitutions for ingredients:
- You can use other types of nuts, such as peanuts or cashews, instead of almonds.
- You can use fresh apple slices instead of dried apple chips.
Variations:
- Add a pinch of sea salt to the mixture for a sweet and salty flavor.
- Use different spices, such as nutmeg or ginger, instead of cinnamon.
Tips and tricks:
- Be careful when working with hot sugar syrup, as it can cause burns.
- Use a silicone spatula to stir the mixture, as it won't stick to the sugar like a metal spoon would.
Storage instructions:
- Store the pé-de-moleque in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
- There's no need to reheat the pé-de-moleque, as it's meant to be eaten at room temperature.
Presentation ideas:
- Serve the pé-de-moleque on a platter with other sweet treats, such as chocolate truffles or fruit tarts.
Garnishes:
- Sprinkle some powdered sugar over the pé-de-moleque for a festive touch.
Pairings:
- Serve the pé-de-moleque with a cup of hot tea or coffee.
Suggested side dishes:
- This recipe is a sweet snack and doesn't require any side dishes.
Troubleshooting advice:
- If the sugar syrup crystallizes before reaching 300°F, add a tablespoon of corn syrup to the mixture and continue cooking.
Food safety advice:
- Be careful when working with hot sugar syrup, as it can cause burns.
Food history:
- Pé-de-moleque is a traditional Brazilian sweet made with peanuts and sugar. This recipe is a variation that uses almonds and dried apples.
Flavor profiles:
- This pé-de-moleque has a sweet and nutty flavor, with a hint of cinnamon and apple.
Serving suggestions:
- Serve the pé-de-moleque as a sweet snack or dessert.
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Region: Brazilian