Paçoquinha de amendoim (Peanut candy)

Paçoquinha de amendoim (Peanut candy)


Paçoquinha is a traditional Brazilian sweet, prepared in the olden days by crushing the ingredients in a mortar, the exact processes used by the indigenous. In fact, the word paçoca comes from the tupi (indigenous) word pa’soka, which means to crumble, crush in the mortar.
It is a very substantial and tasty candy – a Festas Juninas traditional recipe – widely consumed throughout the whole year.
In some places, such as the Vale do Paraíba, it is a traditional Easter dessert, and it is said the paçoquinha accompanied by sliced banana and a coffee is “the best thing to eat in the world”. You have also to try a crumbled paçoquinha over your cream ice-cream.

• 200 g roasted peeled peanuts
• 100 g sugar
• 1 tablespoon toasted manioc flour (5 g)
• a pinch of salt

Preparation method

  1. Combine all ingredients in a blender or food processor. The original recipe calls to crush the ingredients in a mortar.
  2. Turn on the blender at high speed for a few seconds, turn off, open the blender to check the granularity of the mixture and mix.
  3. Repeat the process until the mixture being so fine, starts to release oil and lumps are starting to form. Paçoca must falls apart – if you blend too long, the mixture will turn into peanut cream.
  4. Put the mixture into a round cookie cutter (diameter = 3 cm, h = 4 cm) and press down on the mixture with the tip of a pestle or with a cork stopper for a wine bottle, until the mixture becomes compact. Unmould using the pestle to help push paçoquinha through the cookie cutter.
  5. Store at room temperature.

Yield: 8 paçoquinhas.

Posted on: 28 March 2018