📝 About This Recipe
A beloved staple of Brazilian birthday parties, Cajuzinho is a nostalgic treat that perfectly balances the earthiness of roasted peanuts with the richness of cocoa. Originating from the North and Northeast of Brazil, these sweets are traditionally shaped like tiny cashews—hence the name 'Cajuzinho'—and offer a fudgy, melt-in-your-mouth texture. Coated in granulated sugar and finished with a crunchy peanut 'stem,' they are a delightful fusion of salt and sweet that captures the heart of Brazilian confectionery.
🥗 Ingredients
The Sweet Base
- 1 can Sweetened Condensed Milk (14 oz / 395g standard size)
- 1 tablespoon Unsalted Butter (high quality, at room temperature)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
Peanut & Chocolate Core
- 1.5 cups Roasted Unsalted Peanuts (skins removed, finely ground into a meal)
- 2 tablespoons Unsweetened Cocoa Powder (sifted to remove lumps)
- 1/2 teaspoon Pure Vanilla Extract
Coating and Garnish
- 1/2 cup Granulated White Sugar (for rolling)
- 35 pieces Whole Roasted Peanuts (halved lengthwise to act as the 'stem')
- 1 teaspoon Neutral Oil or Butter (for greasing hands during shaping)
👨🍳 Instructions
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1
Begin by preparing your peanut meal. Pulse the 1.5 cups of roasted peanuts in a food processor until they reach a fine, sandy consistency. Be careful not to over-process, or you will end up with peanut butter.
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2
In a heavy-bottomed saucepan, combine the sweetened condensed milk, unsalted butter, and sifted cocoa powder over medium-low heat.
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3
Stir the mixture constantly with a silicone spatula, ensuring the cocoa powder is fully integrated and there are no streaks of butter.
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4
Add the finely ground peanuts and the sea salt to the saucepan. Continue to stir vigorously.
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5
Cook the mixture for approximately 10-12 minutes. You are looking for the 'Ponto de Brigadeiro'—when the mixture is thick enough to slide away from the bottom of the pan in one mass when you tilt it.
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6
Once the desired thickness is reached, stir in the vanilla extract and remove the pan from the heat.
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7
Pour the hot mixture onto a greased plate or a shallow dish. Spread it out slightly and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
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8
Allow the mixture to cool completely at room temperature for about 2 hours, or refrigerate for 1 hour until firm and easy to handle.
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9
Place the granulated sugar in a small bowl. Lightly grease your palms with a tiny amount of butter or oil.
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10
Scoop about a tablespoon of the dough and roll it into a smooth ball roughly 1 inch in diameter.
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11
Gently pinch one end of the ball and roll it slightly to create a tapered, pear-like shape that resembles a cashew fruit.
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12
Drop the shaped sweet into the bowl of sugar and toss until evenly coated.
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13
Place a half peanut into the wider, rounded end of the sweet, pressing it in slightly to look like the cashew nut attached to the fruit.
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14
Place each finished Cajuzinho into a small paper candy liner (forminha) and repeat with the remaining dough.
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15
Let the sweets rest for 30 minutes before serving to allow the sugar crust to set slightly.
💡 Chef's Tips
For the best flavor, roast your own raw peanuts and grind them while still slightly warm to release the natural oils. Avoid using a thin-bottomed pan, as the condensed milk can scorch easily; a heavy Dutch oven or non-stick pot works best. If the mixture is too soft to shape, return it to the heat for another 2-3 minutes or chill it longer in the refrigerator. To make a vegan version, substitute the condensed milk with sweetened condensed coconut milk and use vegan butter or coconut oil. Store these in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for a firmer texture.
🍽️ Serving Suggestions
Serve alongside other Brazilian party classics like Brigadeiros and Beijinhos for a colorful dessert platter. Pair with a strong, dark Brazilian pour-over coffee to cut through the intense sweetness. Enjoy with a glass of chilled sparkling wine or Prosecco for a sophisticated celebratory treat. These make wonderful edible gifts; pack them in a decorative tin with parchment paper between layers. For a modern twist, serve them with a dollop of whipped cream or a side of fresh sliced strawberries.