Paoca Brazilian Peanut Candy Recipes

PAçOCA (BRAZILIAN PEANUT CANDY)

Steps:

• Combine all the ingredients in the food processor. Pulse - stopping every now and then to open and stir - until the mixture is fine and resembles wet sand. Be careful not to overdo it, or you'll end up with peanut butter!
• Fill a small round (or the shape of your choice) cookie cutter, firmly pressing down with your fingers until it is level and compact.
• Carefully unmold, using your fingers to help each paçoca push through the cookie cutter.
• Repeat with the remaining mixture to make around 15 peanut candies total.
• Enjoy! You can store them in an airtight container at room temperature.

PEANUT BUTTER CANDY

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

BRAZILIAN PEANUT FUDGE

Steps:

• Line a 9-inch square dish with waxed paper.
• Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
• Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.

PACOCA

Steps:

• Line a 9-in. square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together., Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

PEANUT CANDY

Steps:

• In a big kadai, add peanuts with skin to melted ghee on medium heat.
• Keep on stirring continuously with a spatula.
• When the peanuts start turning reddish, test one of them to see whether the skin can be removed by pressing with your thumb, remove from fire.
• Rub the peanuts in a plate till all the skin comes off.
• Set aside in a plate.
• Slice the coconut into small thin square pieces.
• In a kadai, add the jaggery with 1/2 cup water and cut coconut pieces.
• Keep a cup of water ready.
• When the jaggery mix boils and starts thickening, add one tsp.
• of jaggery mix to the cup of water.
• The jaggery should not dissolve in water.
• When you roll it into a ball, the jaggery should be soft.
• Add cardamom powder to the jaggery mix.
• In a broad plate, place the cleaned peanuts and pour the jaggery mix over it little by little one ladle at a time.
• Mix them evenly with a thin edged spatula.
• Make lemon sized balls with your hand while it is still hot.
• Dip hands in water or rice flour periodically while making the candy.
• The peanut balls start hardening as they cool down.
• The same peanut-jaggery mixture can be poured into different moulds.
• They are cut into small pieces according to requirement.
• For garnishing, dried grated coconut is used which is dipped in various food colours.