Paçoca is one of Brazil’s most beloved traditional sweets—simple, crumbly, peanut-rich, and melt-in-your-mouth delicious. Made with just a few ingredients, this old-fashioned candy was a staple in many Brazilian grandmothers’ kitchens, especially during Festa Junina. Its texture is soft, sandy, and perfectly sweet, making it an irresistible treat for peanut lovers.
Ingredients
- 2 cups roasted, unsalted peanuts
- 1 cup granulated sugar
- 1 cup fine cassava flour (or substitute with fine graham cracker crumbs if unavailable)
- 1 pinch salt
- 2 to 3 tablespoons sweetened condensed milk (optional, for shaping and added creaminess)
Instructions
Step 1: Grind the Peanuts
Place the roasted peanuts in a food processor.
Pulse until they form a coarse, sandy meal—do not over-blend or it will turn into peanut butter. The texture should remain dry and crumbly.
Step 2: Add Dry Ingredients
Add the sugar, cassava flour, and a pinch of salt to the ground peanuts.
Pulse again a few times until everything is evenly incorporated.
Step 3: Adjust the Texture
Traditional paçoca is crumbly and pressed into shape without extra liquids, but adding a small amount of sweetened condensed milk helps bind it and makes it easier to mold.
Add 1 tablespoon at a time and pulse briefly. Stop as soon as the mixture holds together when pressed between your fingers.
Step 4: Shape the Candy
Pour the mixture into a bowl.
Use your hands, a small cookie scoop, or a shot-glass mold to form small cylinders or squares.
Press firmly so the candy holds its shape but still keeps its delicate, crumbly texture.
Step 5: Let It Set
Place the formed paçocas on a tray.
Allow them to rest at room temperature for 20 to 30 minutes so they firm up.
Step 6: Serve and Store
Serve immediately or store in an airtight container at room temperature.
They keep well for up to 1 week.
