Paçoca de Amendoim (Brazilian Peanut Candy)

• Prep time: 15 mins

• Cook time: 0 mins

• Total time: 15 mins

• Servings: 16 candy blocks

• Country of Origin: Brazil

Description

• An indigenous-influenced treat made from ground roasted peanuts, cassava flour, sugar, and salt.

• Features a crumbly yet melt-in-your-mouth texture that is sweet, salty, and nutty.

Presentation

• Compressed into distinct wine-cork shaped cylinders or rectangular blocks.

• Wrapped individually in paper wrappers or served loose in wooden dishes.

Ingredients

• 2 cups dry roasted unsalted peanuts (skins removed)

• 1 cup granulated sugar

• 1/2 cup toasted cassava flour (farinha de mandioca torrada) or crushed Maria cookies

• 1/2 tsp fine sea salt

Directions

• Place roasted peanuts, granulated sugar, cassava flour, and sea salt into a food processor.

• Pulse repeatedly until peanuts release natural oils and form a fine crumble that holds together when squeezed.

• Transfer mixture into a baking dish lined with parchment paper.

• Press mixture down firmly and evenly using the flat bottom of a cup until tightly compacted.

• Cut firmly into squares or press into cylindrical molds.

• Let sit for 30 minutes to firm up before lifting out carefully.

Optional Variations

• Paçoca de Colher: Mix ground paçoca crumbs into condensed milk and cream for a spoonable dessert dip.

• Paçoca com Chocolate: Dip bottom half of formed paçoca blocks in melted dark chocolate.

Cooking Tips

• Do not over-process into peanut butter; stop as soon as the mixture holds shape when pressed between fingers.

• Compacting the mixture forcefully into the pan ensures blocks do not crumble apart when sliced.

Nutrition Facts (Per Serving)

• Calories: 120 kcal

• Carbohydrates: 12 g

• Protein: 3.5 g

• Fat: 7 g

• Saturated Fat: 1 g

• Sodium: 70 mg

• Fiber: 1 g

• Sugar: 9 g