Receita Solta

Irresistible Homemade Sweet Paçoca Recipe

RS

Por

Master Receita Solta

Irresistible Homemade Sweet Paçoca Recipe
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories685 kcal

Resumo para quem tem pressa

"This homemade paçoca is made with processed roasted peanuts, sugar, cassava flour and a touch of salt. A traditional Brazilian recipe pressed in the mold to obtain firm and soft tablets."

Irresistible Homemade Sweet Paçoca Recipe

O Que Você Precisa Saber

- O amendoim torrado deve ser triturado até soltar seus óleos naturais, que atuam como aglutinante da farinha. - A farinha de mandioca torrada absorve o excesso de umidade e proporciona a textura arenosa típica de paçoca. - A compactação firme com as mãos ou rolo na assadeira é etapa fundamental para que o bloco não esfarele.

Ingredients

Main Course

  • 2 cups of roasted and peeled peanuts
  • 1 cup sugar
  • 1 tablespoon of salt
  • 1/2 cup cassava flour

Instructions

Main Course

1

In the food processor, add the peanuts and process until it becomes a thick paste.

2

Add the sugar and salt, and process again until well incorporated.

3

Transfer the mixture to a bowl and add the cassava flour, mixing with a wooden spoon until homogeneous.

4

Line the pan with parchment paper, pour in the mixture, and press it down well with your hands or a rolling pin.

5

Let rest for at least 2 hours at room temperature to set.

6

Cut into squares or rectangles and serve.

Equipe sua Cozinha

Encontramos os melhores utensílios e ingredientes para você preparar Irresistible Homemade Sweet Paçoca Recipe com perfeição.

COMPRAR INGREDIENTES

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Chef Tips

- Não processe o amendoim em excesso para não transformá-lo completamente em pasta líquida de amendoim. - Ajuste a quantidade de sal com parcimônia para que ele apenas realce o sabor sem deixar o doce excessivamente salgado. - Utilize uma faca lisa e afiada para cortar os quadradinhos sem quebrar as bordas após o repouso de 2 horas.

Variations

- Paçoca com chocolate: adicione duas colheres de sopa de cacau em pó 100% junto com o açúcar no processador. - Paçoca rolha: modele a mistura compactando pequenas porções dentro de canos de PVC culinário limpos. - Com castanha de caju: substitua metade do amendoim torrado por castanhas de caju torradas sem sal.

Substitutions

- The cassava flour can be replaced by fine flaked cornmeal or fine oat flour. - Refined sugar can be exchanged for brown sugar, demerara sugar, or very finely grated rapadura. - Peanuts with skin can be used, resulting in paçocas with a darker color and more toasted flavor.

How to Store

Store the paçoca tablets in an airtight container lined with paper towels in a cool, dry place for up to 20 days. Keep away from heat sources so that the natural peanut oil does not separate from the dry dough.

Can You Freeze It?

Can be frozen in a sealed container with layers separated by sheets of parchment paper for up to 3 months. Thaw at room temperature for 30 minutes inside the closed container to prevent absorbing moisture from the air.

What to Serve With

Accompanies fresh drip coffee without sugar to balance the sweetness and fatty density of the peanut. It also combines as a crumbled topping over vanilla ice cream, açaí bowls, or puddings.

Frequently Asked Questions

Why does the paçoca crumble when trying to cut into slices?

This occurs if the peanut was poorly processed and released little oil or if the dough was not pressed with enough force in the mold.

The recipe calls for 1 tablespoon of salt, isn't it too salty?

It is recommended to use a shallow teaspoon or adjust gradually, as 1 full tablespoon may stand out too much to the palate.

What is the ideal type of cassava flour for this recipe?

Prefer toasted and very fine white cassava flour (or pass it through a sieve) to provide a delicate texture without hard grains.

Do I need to bake the paçoca after shaping it in the pan?

No, pressed peanut paçoca is a sweet that does not go in the oven; the firmness comes exclusively from compaction and resting.

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