10 recipes for paçoca, a traditional sweet, delicious and easy to make

How not to love the paçoca? A traditional Brazilian sweet, with a perfect texture and which is confirmed presence in the June parties, as well as the cocada. If you want to learn how to make several options at home, check out these 10 recipes step by step!

1. Blender Paçoca

Ingredients

2 cups unsalted peanuts
1 cup of sugar
1 pinch of salt

Preparation mode

On a baking sheet, spread the peanuts and roast in the oven at 180 degrees for 20 minutes;
Wait for it to cool slightly and then, with a dish towel wrapped in your hands, rub the peanuts until all the shell is removed;
Then, put them in the blender with the sugar and a pinch of salt;
Beat until crumbly and transfer to a bowl;
Mix the crumbs with your fingertips until it forms a dough. If your hand is very oily it’s because it’s done;
Transfer the mixture to a small refractory;
With the back of a spoon, press down until firm;
Take it to the fridge for 20 minutes, cut the squares the size you want and enjoy!

2. Paçoca cork

Ingredients

500 g roasted, skinless and unsalted peanuts
270 g of refined sugar
½ teaspoon of salt

Preparation mode

In a food processor, add the peanuts and let it beat for approximately 1 minute or until it starts to crumble;
Put the sugar and, with the help of a spoon, spread all the sugar inside the processor;
Add the salt and beat for another 1 minute;
Transfer the mixture to a bowl and stir everything with a spoon;
The sweet spot is checked when we squeeze, as the dough binds;
Take a small dough cutter ring or a well-sanitized PVC pipe;
With the rim on a plate, add the mixture to the rim and press down with your fingers;
After filling, place your index finger inside and press until the paçoca comes out perfect;
Repeat the process to form all the paçoquinhas!

3. Paçoca fit

Ingredients

1 cup unsalted, skinless roasted peanuts
⅓ cup oat or almond flour
4 tablespoons of coconut, brown or demerara sugar
1 tablespoon of liquid coconut oil

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Preparation mode

In a blender or food processor, beat the peanuts until it reaches the consistency of farofa;
In a bowl, place 6 tablespoons of this peanut and add the oatmeal, sugar and coconut oil;
Mix everything with a spatula and, on a plate, use the desired mold for your paçoca. It can be a 4 cm diameter cookie cutter;
Fill the mold with the mixture and press it with your fingers;
After that, with your index finger, press until the paçoca comes out in the shape;
Repeat the process with all units and refrigerate for 20 minutes;
So the fit paçocas will be ready!

4. Paçoca with brown sugar

Ingredients

1 ½ cups shelled peanuts
½ cup of cassava flour
⅓ cup brown sugar
¼ teaspoon of salt

Preparation mode

Preheat the oven to 200 degrees, place the peanuts on a baking sheet and bake for about 3 minutes;
Meanwhile, in a pan over low heat, toast the manioc flour for approximately 5 minutes until golden and set aside;
Put the peanut in the processor and beat to crush;
Add the sugar, a pinch of salt and the toasted manioc flour;
Beat again so that it becomes a moldable mixture;
Transfer to a bowl and model the paçoca with the amount of 1 full tablespoon or put it in a mold and press well to make it compact;
After that, it’s done!

5. Paçoca with condensed milk

Ingredients

200 g peanuts, skinned and raw
1 cup of refined sugar
½ cup of water
¼ cup condensed milk

Preparation mode

Place the peanuts in a glass bowl and microwave every 2 minutes. Every 2 minutes, stir and when it gets more brown, it’s great;
Once cool, rub them in your hands to remove the skins;
Take it to the blender in pulse mode and stop, from time to time, to stir with the spoon;
Repeat the process until the peanuts are in small granules and set aside;
In a pan, add the sugar and water, stirring to dissolve the sugar;
Take it to the high fire to get in medium wire point;
After that, remove from the heat and add the condensed milk and peanuts;
Stir until it releases from the bottom of the pan;
Grease a baking sheet with oil and transfer the dough, spreading it out well;
Leave in square shape and cut;
Wait for it to cool completely and enjoy!

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6. Paçoca with biscuit

Ingredients

250 g roasted and skinless peanuts
250 g of cornstarch biscuits
1 tablespoon of powdered chocolate
1 pinch of salt
1 can of condensed milk

Preparation mode

In a food processor, place the peanuts and crackers. Crush;
Transfer to a bowl and add the chocolate powder, the pinch of salt and the condensed milk gradually;
Mix with your hands until it becomes a dough;
Distribute the dough in a greased shape with butter and let it rest for 20 minutes;
Remove from form and cut. Finally, let it cool down and serve!

7. Paçoca with chocolate

Ingredients

250 g skinless roasted peanuts
250 g chocolate donut
1 tablespoon of powdered chocolate
1 pinch of salt
1 can of condensed milk

Preparation mode

In a food processor, place the peanuts, chocolate donut, chocolate powder and a pinch of salt;
Beat until crushed;
Transfer to a bowl and add the condensed milk gradually, stirring with a spatula;
As soon as you turn a dough, take it to a shape lightly greased with butter or lined with parchment paper;
Spread and smooth the top of the dough well, pressing it;
Place in the fridge for at least 1 hour;
Then, unmold and cut into squares that are already wonderful to serve!

8. Paçoca with coconut and flaxseed

Ingredients

½ cup of peanut butter
3 tablespoons of flaxseed flour
2 tablespoons of brown sugar
½ cup of peanut flour
2 tablespoons of coconut oil
3 to 4 dessert spoons of unsweetened shredded coconut

Preparation mode

In a bowl, add the peanut butter, flaxseed flour, brown sugar, peanut flour and coconut oil;
Mix everything with a spoon until it turns into a dough;
Add the grated coconut and place the dough in a small shape with parchment paper;
Distribute the dough well with a spoon, squeezing it;
Bake in a preheated oven at 180 degrees for 30 to 35 minutes;
After taking it out of the oven, put it in the fridge for 40 minutes;
Cut the squares carefully;
To not let it soften, the tip is to store it in the fridge!

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9. Spoon cake

Ingredients

1 can of condensed milk
1 tablespoon unsalted butter
350 ml of milk
1 can of sour cream with whey
500 g skinless peanuts, roasted and crushed

Preparation mode

In a pan, place the condensed milk, butter and milk;
Bring to a boil over medium heat and stir until it unglues from the bottom of the pan;
Turn off the heat, then add the milk cream and crushed peanuts little by little, stirring at each step;
Serve in cups or a glass!

10. Creamy platter paçoca

Peanut Butter Cream Ingredients

1 can of condensed milk
4 crumbled cork paçocas
1 tablespoon of butter
1 box of sour cream

Chocolate ganache ingredients

200 g semisweet chocolate
100 g of sour cream
Crumbled paçocas to decorate

How to prepare paçoca cream

Start by putting, in a pan, the condensed milk, the paçocas and the butter;
Stir and, when it starts to boil, lower the heat and keep stirring until the cream releases from the bottom of the pan.
Once you get to the brigadeiro point, turn it off and let it cool. When it’s warm, add the cream and mix until smooth;
Transfer the cream to the serving dish and set aside.

Chocolate ganache preparation method

In a container, place the chopped semisweet chocolate and take it to melt in the microwave every 30 seconds, stirring each interval;
Then add the cream and mix well;
Pour over the cream and finish with the crumbled paçocas;
Take it to the fridge for at least 2 hours to get the ideal consistency!

In addition to paçoca, how about learning more preparations for a real successful arraiá? Check out these Festa Junina recipes and fall in love with all the variety: there are savory dishes, sweets, drinks and much more!