Paçoca (Brazilian Peanut Crumble Candy)
Roasted peanuts ground with sugar and a little salt, pressed into soft crumbly squares. A festa junina classic.
- Time45 min
- LevelEasy
- Costabout £0.16 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
Line an 18 cm square tin with baking parchment.
- 2
Toast the cornflour in a dry frying pan over a medium heat for 3 to 4 minutes, stirring, until it turns pale biscuit colour and smells nutty. Tip onto a plate to cool.
4 min - 3
Put the peanuts, sugar and salt in a food processor. Pulse in short bursts of 1 second, about 6 times, until it looks like coarse sand. Stop before it turns into butter.
- 4
Tip into a bowl and mix in the toasted cornflour. It should hold together when squeezed.
- 5
Press the mixture very firmly into the tin with the back of a spoon. Chill for 30 minutes, then cut into 16 squares. They are crumbly by nature.
30 min
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.
