Mazapán de Cacahuate (Mexican Peanut Candy)
Melt in the mouth peanut sweets, crumbly and nutty, like the famous round candy sold all over Mexico.
- Time25 mins plus chilling
- LevelEasy
- Costabout £0.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blitz the peanuts in a food processor in short pulses for about 1 minute, until they are a fine, crumbly meal. Stop before it turns into peanut butter.
- 2
Add the 125 g icing sugar, salt, vanilla and oil. Pulse again until the mix holds together when pinched. Add a few drops more oil if it is too dry.
- 3
Tip onto a sheet of baking paper and press out with your hands to a slab about 1 cm thick. Cover with a second sheet and roll flat.
- 4
Chill for 30 minutes to firm up.
30 min - 5
Peel off the top paper and cut out 16 rounds with a 4 cm cutter, re-pressing the scraps.
- 6
Dust lightly with icing sugar. Store in an airtight tin for up to a week. They crumble, so handle gently.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
