When it comes to traditional Brazilian desserts, paçoca is one of those classic treats that instantly brings back memories of childhood and festivities. Whether you're enjoying it during Festa Junina, gifting it to a friend, or simply indulging in a mid-day sweet, Brazilian peanut candy like paçoca never disappoints.
In this article, we'll dive deep into the origins, cultural significance, variations, and most importantly, how to make paçoca right in your kitchen. This easy paçoca candy recipe uses just a few simple paçoca ingredients, making it an ideal dessert to whip up any time you’re craving something nostalgic, nutty, and delicious.
Paçoca is a typical Brazilian peanut candy made mostly of ground peanuts, sugar, and salt. Some variations include cassava flour or condensed milk, whereas the authentic version tends to focus on the dry crumbly texture paired with the sweet-salty flavor.
The name "paçoca" is derived from the Indigenous Tupi word "posok," which translates as "to crumble" or "to smash." Just as the name suggests, paçoca is made by pounding roasted peanuts with sugar and a pinch of salt in a mortar and pestle. Nowadays, most people put it together with food processors, which is a more user-friendly approach for home cooks.
There are many reasons why this paçoca recipe can make you fall in love with it:
Let's talk about the most important part — the ingredients of paçoca. For the most traditional and authentic flavor, you will need:
Note: In case you can't find cassava flour to use in this recipe, you can skip it or use oat flour instead. The flourless version is a little bit more like fudge, while with flour, it becomes drier and crumbly more traditionally.
Preparing paçoca candy at your place is quite simple. Here is a well-structured guide on how to do it.
If you are starting with raw peanuts, roast them in the oven at 350°F (175°C) for about 10-15 minutes until golden and fragrant. Allow them to cool completely.
Pro Tip: Use unsalted, skinless peanuts to save time and get the right texture.
Place the roasted peanuts in a food processor and pulse until finely ground. Don't overdo it-you want a coarse, sandy texture, not peanut butter.
Sprinkle in powdered sugar, salt, and cassava flour (if you're using it). Pulse a few times again. If you are using sweetened, condensed milk, add that in small amounts and mix until the dough starts to stick together when pressed.
Transfer the mixture to a square baking pan or into a silicone mold. Press down firmly with the back of a spoon or spatula. Individual candies can also be rolled into balls or cut into fun shapes with small cookie cutters.
Let the paçoca rest at room temperature for about an hour to firm up. Cut into squares or demold your candy pieces.
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Once made, paçoca can last for about two weeks at room temperature if stored in an airtight container. Don't fret to keep it in the fridge if you want to prolong its shelf life as it might get harder when made chillier.
You've nailed the paçoca blueprint and now want to throw caution into the wind. Here are some delectable twists:
Paçoca holds a special place in Brazilian hearts, especially during Festa Junina — a major Brazilian festival that takes place in June. This sweet treat is very typical of the party and is usually combined with other traditional sweets such as pé-de-moleque, canjica, and quentão.
Its simplicity and nostalgic taste make it a staple in lunch bags and markets all over Brazil. Some families have passed down their secret recipes for paçoca for generations.
Note: the reality of the nutritional properties may have a tiny variance according to your specific ingredients.
Q: Can I make paçoca without using a food processor?
A.Yes, but it will take a little more elbow grease. You might need a mortar and pestle, or even a rolling pin, to crush peanuts and mix it all by hand.
Q: Does paçoca taste like peanut brittle?
A. No, paçoca is the combination of sugar and finely ground peanuts into a soft, crumbly sweet; while peanut brittle is a chewy, crunchy, caramelized candy.
Q: Is paçoca healthy?
A. Although a sweet treat, it offers some protein and healthy fat from peanuts. One just needs to enjoy it but in moderation!
Q: Is it safe for kids to eat paçoca?
A. Of course! Just be cautious about nut allergies and choking hazards if serving to very young children.
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There’s a reason why paçoca remains one of the most beloved traditional sweets in Brazil — it's simple, delicious, and packed with flavor. Whether you’re looking to explore how to make paçoca for the first time or you're a long-time fan of Brazilian peanut candy, this recipe is your perfect starting point.
With just a handful of paçoca ingredients and a few minutes of effort, you can recreate the magic of this iconic treat right at home. It’s perfect for holidays, parties, or a little self-care indulgence on an ordinary day.
So go ahead, try this authentic paçoca recipe, and treat yourself to a bite of Brazil’s rich culinary heritage!
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