Paçoca de Amendoim – Peanut Paçoca

Paçoca is a Brazilian candy made out of ground peanuts, sugar and salt. Some recipes also add flour, such as cornflour, oats flour or cassava flour. It is typical of the Caipira cuisine and most present in the countryside of southeastern states of São Paulo and Minas Gerais, being either manufactured or home-made. It is also very common during the Festa Junina, an annual festivity that celebrates the caipira lifestyle. It is known for its distinct dry texture and sweet taste, and is one of the most loved Brazilian candies.

Paçoca de Amendoim - Peanut Paçoca
Cuisine: Brazilian
Recipe type: Confectionery
  • 2 cups peanuts, roasted, unsalted, without skins
  • 2 cups white sugar
  • 2 cups dried breadcrumbs
  • pinch of salt
  • ½ cup whole milk
  • additional roasted, unsalted peanuts for garnish (optional)
  1. Using a food processor, process the peanuts until they are finely ground. Stop processing at the point that the ground peanuts begin to release their oil. (See notes)
  2. Put the ground peanuts in a large mixing bowl.
  3. Mix in the sugar, breadcrumbs and salt with a wooden spoon.
  4. Continue to mix with the spoon until you have a homogenous mix.
  5. Using buttered hands knead the mixture until it is pliable and consistent.
  6. Put the mixture in a pre-buttered rectangular baking tray. Tamp it down well, then using your fingertips, or the back of a spoon, smooth out the surface.
  7. Refrigerate for at least three hours.
  8. Cut into 5 cm squares and, if desired, press one peanut into the top of each square to decorate.
  9. Serve cold or at room temperature.
Do not over-process the peanuts. You want very finely ground peanuts, but not peanut butter.


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