BrazilianDessert

Recipe Story

origins & traditions

Paçoca de Amendoim is a beloved Brazilian sweet that originated in the rural countryside and became a staple at June festivals (Festa Junina). This delightful confection features roasted peanuts ground into a fine powder and mixed with sugar and cassava flour to create a unique crumbly texture that dissolves on your tongue. The name paçoca comes from the Tupi word "posok," meaning "to crumble." Unlike its savory namesake, this sweet version has become an iconic treat throughout Brazil, sold in colorful wrappers at every corner store. The beauty of homemade paçoca lies in its simplicity and the ability to control sweetness levels. The traditional preparation method involves grinding roasted peanuts with their skins for authentic flavor, though some prefer skinless peanuts for a smoother texture. This recipe creates a firmer, more traditional style paçoca that can be cut into squares or pressed into molds, making it perfect for gifting or serving at parties.

Instructions

step by step

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Toast the peanuts in a dry skillet over medium heat for 8-10 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and let cool for 5 minutes.
In a food processor, pulse the toasted peanuts until they reach a fine, powdery consistency, similar to breadcrumbs. This should take about 2-3 minutes. Do not over-process or the peanuts will release oils and become a paste.
Transfer the ground peanuts to a large mixing bowl. Add the sugar and salt, mixing thoroughly with a spoon or your hands until well combined.
Add the cassava flour (or all-purpose flour) gradually, mixing continuously. The mixture should hold together when pressed but still feel crumbly.
Taste the mixture and adjust sweetness if needed by adding more sugar, one tablespoon at a time.
Line a 9x9 inch pan with parchment paper. Transfer the paçoca mixture to the pan and press down firmly and evenly using the back of a measuring cup or your hands. The mixture should be compacted but not overly dense.
Using a sharp knife, score the surface into 24 squares (6 rows by 4 rows) while still in the pan.
Refrigerate for at least 2 hours to set and firm up before cutting along the scored lines.
Carefully remove the paçoca from the pan using the parchment paper and cut into individual squares.
Serve immediately or wrap individual pieces in small squares of parchment paper for storage.

Paçoca de Amendoim

5.0 (26)

A traditional Brazilian peanut candy with a crumbly, melt-in-your-mouth texture, combining roasted peanuts, sugar, and cassava flour into sweet confection perfection enjoyed during June festivals and year-round celebrations.

easy

35 min

24 servings

Ingredients

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Main Ingredients

500 grams peanut-oil, roasted and unsalted
1 1/2 cups sugar, granulated white sugar
3/4 cups flour, cassava flour or all-purpose flour
1/4 teaspoons salt, fine salt

Optional Additions

1 tablespoons butter, melted unsalted butter (optional)
1 tablespoons honey, pure honey (optional)
1/2 teaspoons cinnamon, ground cinnamon (optional)
1 teaspoons vanilla-extract, pure vanilla extract (optional)

Chef Tips

expert advice

•For the most authentic flavor, leave the skins on the peanuts after roasting, though you can remove them if you prefer a smoother texture.

•The key to perfect paçoca is achieving the right balance between crumbly and cohesive - it should hold its shape but still have that characteristic melt-in-your-mouth quality.

•If your mixture is too dry and won't hold together, add a tablespoon of melted butter or a small amount of honey.

•For a modern twist, try adding a pinch of cinnamon or vanilla extract.

•You can also press the mixture into silicone candy molds for fun shapes.

•Some Brazilian cooks add a tablespoon of powdered milk for extra richness.

•For a chocolate variation called paçoquita, add 2 tablespoons of cocoa powder to the mixture.

•The texture should resemble wet sand that clumps when squeezed.

•If making for children, consider reducing the sugar slightly and adding a tablespoon of honey for natural sweetness.