Paçoca is a traditional Brazilian candy made from roasted peanuts, sugar, and cassava or corn flour, popular during Festas Juninas. It has a dry, crumbly texture and a sweet flavor.
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This paçoca recipe uses hot sugar syrup and sweetened condensed milk to bind the ground peanuts, creating firm, sliceable squares that are perfect for gifting or serving during holidays and special occasions.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Roasted unsalted peanuts: Create the base flavor and texture.
- Granulated sugar: Forms the binding syrup
- Water: Dissolves the sugar into a syrup
- Sweetened condensed milk: Adds creaminess and structure
How to Make Paçoca
Note: Full instructions are provided in the recipe card below.
- Place the peanuts in a food processor and pulse in short bursts until coarsely ground. Grind in small batches to prevent the peanuts from releasing too much oil. The texture should be loose and grainy, with small crumbs - not a paste or fine breadcrumbs. Use a spatula to scrape down the sides as needed. Transfer to a bowl and set aside.
- In a medium saucepan over medium heat, add the sugar and water, stirring until the sugar dissolves. Bring to a boil and cook until the syrup reaches the medium thread stage (about 220-223°F/104-106°C). The syrup should remain clear - if it turns amber, it has caramelized.
- Remove from the heat and immediately stir in the condensed milk and ground peanuts. Mix well until thick, and the mixture pulls away from the sides of the pan.
- Spread into a greased 16 × 16 cm (6 × 6 in) pan. Cut into small squares and serve.
Hint: Work quickly once the syrup is ready, as the mixture thickens fast and is harder to spread as it cools.
Storage, Make Ahead, & Freezing
Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Make Ahead: Prepare up to 1 day in advance; keep refrigerated until ready to serve.
Freezing: Not recommended.
Camila's Tips & Variations
- Raw peanuts with skin: You can roast them at home before using. Preheat the oven to 350°F (180°C). Spread the peanuts in a single layer on a baking sheet and roast for 20-25 minutes, stirring twice, until fragrant and lightly golden.
For the microwave, place the peanuts in a shallow microwave-safe dish, heat for 2 minutes, stir, then heat for 2 more minutes until roasted. Let them cool slightly, rub off the skins, transfer to a bowl, and proceed with the recipe. - Paçoca too oily: Grind peanuts in short pulses so they don't release excess oil.
- Paçoca too crumbly: The syrup was undercooked; cook to the medium thread stage.
- Extra flavor: Add a pinch of salt to balance the sweetness.
Frequently Asked Questions
Why did my paçoca turn greasy?
The peanuts were over-processed and released too much oil; pulse in short bursts only.
Why does my paçoca crumble when sliced?
The syrup was not hot enough; it must reach the medium thread stage to bind properly.
Why did my paçoca turn hard?
The sugar syrup caramelized; remove from heat as soon as it reaches thread stage.
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Recipe
Paçoca
Equipment
- Heat-resistant spatula or wooden spoon
- 8x8-inch pan
- Parchment paper or light oil
Ingredients
- 200 g toasted unsalted peanuts , no skin
- 185 g granulated sugar
- 110 ml water
- 50 ml sweetened condensed milk
Instructions
- Place the peanuts in a food processor and pulse in short bursts until coarsely ground. Grind in small batches to prevent the peanuts from releasing too much oil.
- The texture should be loose and grainy, with small crumbs - not a paste or fine breadcrumbs. Use a spatula to scrape down the sides as needed. Transfer to a bowl and set aside.
- In a medium saucepan over medium heat, add the sugar and water, stirring until the sugar dissolves.
- Bring to a boil and cook until the syrup reaches the medium thread stage (about 220-223°F/104-106°C). The syrup should remain clear - if it turns amber, it has caramelized.
- Remove from the heat and immediately stir in the condensed milk and ground peanuts. Mix well until thick, and the mixture pulls away from the sides of the pan.
- Spread into a greased 16 × 16 cm (6 × 6 in) pan. Let cool completely, then cut into small squares and serve.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
