Dessert: Mexico – Hidalgo (Central Mexico) – Palanquetas de Cacahuate (Peanut and Seed Brittle)

Serving Size: 12

Approximate Time

Prep 15 min

Cook 15 min

Additional 40 min

Total 1 hr 10 min

Ingredients

- 2 cups (285 g) roasted unsalted peanuts, coarsely chopped
- 1 cup (140 g) roasted pumpkin seeds (pepitas)
- 1/2 cup (85 g) toasted sesame seeds
- 8 oz (225 g) piloncillo, grated or finely chopped
- 3 tbsp (45 ml) water
- 1 tbsp (15 g) unsalted butter (or neutral oil)
- 1/4 tsp (1.5 g) fine sea salt
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (2.5 ml) vanilla extract (optional)

Instructions

Short Description:
Crisp-chewy bars of roasted peanuts and seeds bound in a deeply flavored piloncillo caramel. These handheld palanquetas are a traditional Mexican sweet, perfect for snacking or an after-meal treat.

Regional Notes:
The Hidalgo version blends roasted cacahuate (peanuts) with a mix of pepitas (pumpkin seeds) and sesame, all bound with piloncillo (unrefined cane sugar). Using piloncillo instead of refined sugar gives a darker, caramel-like molasses note that distinguishes Hidalgo palanquetas from sweeter, lighter brittle found elsewhere.

1. Line a baking sheet with parchment paper and lightly oil or butter the paper; set aside. If your peanuts and seeds are not already roasted, toast the peanuts, pepitas, and sesame in a dry skillet over medium heat, stirring, until fragrant and lightly browned (4–6 minutes). Let cool.
2. Coarsely chop the roasted peanuts and place in a large mixing bowl with the pepitas and sesame seeds; set aside.
3. In a heavy-bottomed saucepan, combine the grated piloncillo and water over medium heat. Stir until the piloncillo dissolves completely.
4. Add the butter and bring the mixture to a steady simmer. Cook, stirring occasionally and scraping the sides, until the syrup is thick, glossy, and deep amber in color, about 8–10 minutes. (If using a candy thermometer, aim for roughly 245–250°F / 118–121°C.)
5. Remove the pan from the heat and quickly stir in the sea salt, baking soda, and vanilla (if using). The syrup will foam and lighten slightly—work quickly.
6. Immediately pour the foamed piloncillo syrup over the bowl of nuts and seeds. Use a sturdy spatula to fold and mix thoroughly so every piece is well coated.
7. Quickly transfer the coated mixture to the prepared baking sheet and spread evenly to about 1/4 inch (6 mm) thickness. Use a second piece of oiled parchment or an oiled spatula to press and smooth the top firmly.
8. Let cool completely at room temperature until set, about 30–45 minutes. When fully set, break into 12 pieces or cut into bars using a sharp knife.
9. Store palanquetas layered between pieces of parchment in an airtight container at room temperature for up to 1 week.