Traditional Brazilian Paçoca Recipe

Ingredients

500 grams of raw peanuts
1.5 cups of sugar
1 teaspoon of salt
2 tablespoons of cassava flour (optional)

Steps and instructions

Preheat your oven to 180°C (350°F).
Spread the peanuts on a baking sheet and roast them in the preheated oven for about 15-20 minutes, or until they are golden brown. Make sure to stir occasionally to prevent them from burning.
Once the peanuts are roasted, remove them from the oven and let them cool completely.
When the peanuts are cool, rub them between your hands to remove the skins. This step is optional, but it will give your paçoca a smoother texture.
Transfer the peanuts to a food processor and add the sugar, salt, and cassava flour (if using).
Pulse the mixture until it's well combined and the peanuts are finely ground. Be careful not to over-process, or you'll end up with peanut butter.
Once the mixture is ready, press it into a mold. If you don't have a mold, you can use your hands to shape the paçoca into small cylinders.
Store the paçoca in an airtight container at room temperature, where it will keep for up to 2 weeks.

Tools for making

Baking sheet - Used to roast the peanuts in the oven.
Food processor - Used to grind the peanuts and other ingredients into a fine mixture.
Mold - Optional, used to shape the paçoca into desired form.
Airtight container - Used to store the paçoca once it's made.

Recipe variations

Use almond or cashew nuts instead of peanuts for a different flavor.
Replace the sugar with honey or maple syrup for a natural sweetener option.
Add a pinch of cinnamon or cocoa powder to the mixture for a hint of spice or chocolate flavor.
Try using different types of flour such as almond flour, oat flour, or coconut flour instead of cassava flour.
For a vegan version, substitute the sugar with a vegan-friendly sweetener and omit the cassava flour or use a gluten-free alternative.
Add chopped dried fruits like raisins, dates, or cranberries for a fruity twist.
Experiment with different spices like cardamom, nutmeg, or ginger to enhance the flavor profile.
If you prefer a crunchier texture, mix in some crushed cookies or graham crackers to the mixture.

Recipe overview

Paçoca is a traditional Brazilian treat that is especially popular during the Festa Junina, or the June Festival. With its sweet, nutty flavor and crumbly texture, paçoca is a crowd-pleaser that's surprisingly easy to make at home. All you need are four simple ingredients: raw peanuts, sugar, salt, and optional cassava flour. The process involves roasting the peanuts, grinding them with the rest of the ingredients, and shaping the mixture into the classic cylindrical shape. This recipe will guide you through each step, ensuring that you end up with delicious, homemade paçoca. Enjoy it as a snack or a dessert, or use it as a unique addition to your party menu!

Common questions

Can I use pre-roasted peanuts instead of raw peanuts?
Yes, you can use pre-roasted peanuts. However, the flavor and texture may differ slightly from using raw peanuts.
Is cassava flour necessary?
No, cassava flour is optional. It is traditionally used in paçoca to bind the ingredients together, but you can omit it if you don't have any or prefer not to use it.
Can I use a different type of nut?
While paçoca is traditionally made with peanuts, you can experiment with other nuts such as almonds or cashews. However, the taste and texture will be different.
Is it necessary to remove the skins from the peanuts?
Removing the skins is optional, but it can result in a smoother texture. If you prefer a slightly chunkier texture, you can leave the skins on.
How should I store the paçoca?
Store the paçoca in an airtight container at room temperature. It will keep well for up to 2 weeks.

Serving dishes and utensils

Food processor - A food processor is helpful for grinding the peanuts and combining all the ingredients together.
Baking sheet - A baking sheet is needed for roasting the peanuts in the oven.
Mold or shaping tool - A mold or shaping tool can be used to shape the paçoca into desired forms.
Airtight container - An airtight container is useful for storing the paçoca to keep it fresh.

Origin stories

Paçoca is a traditional Brazilian sweet that's deeply rooted in the country's culture and history. It dates back to the time of the native Tupi-Guarani people, who ground peanuts with maize to create a precursor to the treat we know today. The word "paçoca" actually comes from the Tupi word "paçoc", which means "to crumble". It's a fitting name for this crumbly sweet that has stood the test of time, adapted by colonizers who introduced sugar, and later morphing into the popular candy enjoyed during Festa Junina, Brazil's annual winter festival. Whether it's enjoyed as a daily snack or a festive treat, paçoca is a sweet little piece of Brazil's rich and diverse history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.