📝 About This Recipe
A beloved staple of Brazilian heritage, Paçoca is a rustic, melt-in-your-mouth peanut candy that traces its roots back to the indigenous Tupi people and the colonial tropeiros. This sweet and salty delicacy is the star of 'Festa Junina' celebrations, offering a rich, earthy flavor and a unique sandy texture that dissolves instantly on the tongue. Made with just a few humble ingredients, it captures the warm, soulful essence of Brazilian countryside tradition in every bite.
🥗 Ingredients
The Nut Base
- 500 grams Roasted Peanuts (unsalted, skinless, and well-roasted for maximum flavor)
- 1 tablespoon Peanut Butter (creamy style, used as a natural binder if needed)
The Sweet & Salty Balance
- 1.5 cups Granulated Sugar (can be substituted with demerara for a deeper color)
- 1/2 cup Manioc Flour (Farinha de Mandioca) (toasted/torrada variety is essential for texture)
- 1/2 teaspoon Fine Sea Salt (crucial to balance the sweetness)
- 1 tablespoon Cornstarch (helps stabilize the structure)
Optional Aromatics
- 1/4 teaspoon Vanilla Bean Paste (optional for a modern gourmet twist)
- 1 pinch Cinnamon Powder (optional, for subtle warmth)
👨🍳 Instructions
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1
If your peanuts are not already toasted, spread them on a baking sheet and roast at 350°F (175°C) for 8-10 minutes until golden and fragrant. Allow them to cool completely before proceeding.
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2
In a heavy-bottomed skillet over medium-low heat, lightly toast the manioc flour for 2-3 minutes, stirring constantly until it smells nutty and turns a very pale gold. Do not let it burn.
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3
Place the cooled peanuts into a high-speed food processor. Pulse several times until the peanuts reach a fine, sandy consistency. Be careful not to over-process into peanut butter yet.
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4
Add the sugar, toasted manioc flour, cornstarch, salt, and optional cinnamon to the food processor with the ground peanuts.
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5
Process the mixture in long pulses. You are looking for a 'damp sand' texture. The friction from the blades will release the natural oils from the peanuts, which acts as the glue.
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6
Test the mixture: take a small handful and squeeze it in your palm. If it holds its shape firmly, it is ready. If it crumbles instantly, add the tablespoon of creamy peanut butter and pulse again.
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7
Transfer the mixture to a large bowl. If using vanilla paste, work it in with your fingertips until evenly distributed.
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8
To form the traditional 'rolha' (cork) shape, use a small cylindrical mold (like a PVC pipe coupling or a specialized paçoca press) or a round tablespoon measuring spoon.
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9
Pack the mixture into the mold very tightly. Use your thumb or a flat tool to compress it as much as possible; the tighter the pack, the less likely it is to crumble.
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10
Carefully push the candy out of the mold. If using a measuring spoon, tap it gently against a clean surface to release the semi-sphere.
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11
Place the formed candies on a tray lined with parchment paper. Let them rest at room temperature for at least 2 hours to 'set' and firm up.
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12
Store the finished paçoca in an airtight container, layering them carefully with parchment paper in between to prevent sticking or breakage.
💡 Chef's Tips
Use high-quality peanuts as they are the primary flavor; poorly stored nuts can taste rancid. If the mixture is too dry, add a few drops of neutral oil or more peanut butter, but do so very sparingly. Avoid making these on a very humid day, as the sugar can absorb moisture and make the candy soggy. For a smoother texture, you can sift the sugar and manioc flour before adding them to the processor. To make a 'Paçoca de Corte' (cut version), press the entire mixture into a square pan very firmly and slice into squares with a sharp knife.
🍽️ Serving Suggestions
Serve alongside a strong cup of Brazilian 'cafezinho' for a perfect afternoon pick-me-up. Crumble over premium vanilla bean ice cream for an incredible textural contrast. Pair with a small glass of aged Cachaça to highlight the earthy notes of the peanuts. Include them as part of a 'Festa Junina' dessert platter with Arroz Doce and Canjica. Wrap individually in colorful tissue paper with fringed ends for an authentic festive presentation.