Paçoca

Name: Paçoca
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Brazilian
Ingredients: 250 g roasted peanuts; 80 g sugar; 40 g cassava flour; 1 pinch fine sea salt; 1 tbsp butter — optional

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Paçoca is a beloved Brazilian treat, especially popular during the vibrant June festivals, known as "Festas Juninas." These celebrations fill the nights with music, dance, and an array of traditional foods, among which paçoca is a staple. The dish embodies the straightforward, hearty cooking approach of these festivals, where ingredients are measured by feel and shared generously among friends and family.

The flavor of paçoca is a delightful blend of roasted peanuts, a hint of sweetness from sugar, and the subtle earthiness of cassava flour, all bound together by a touch of fine sea salt and butter. It crumbles easily in your mouth, offering a rich, nutty taste that's both simple and satisfying. Perfect for snacking, it captures the essence of those festive evenings in each bite.

Ingredients

250 groasted peanuts
80 gsugar
40 gcassava flour
1 pinchfine sea salt
1 tbspbutter — optional

Method

Start by gathering your ingredients: 250 g roasted peanuts, 80 g sugar, 40 g cassava flour, 1 pinch fine sea salt, and 1 tbsp butter. Ensure the butter is at room temperature, as this will help it blend smoothly with the other ingredients later.
Place the roasted peanuts in a food processor. Pulse them until they are finely ground but still have a bit of texture, resembling coarse sand. Be careful not to over-process, as this can turn them into peanut butter.
In a large, dry skillet over medium heat, add the cassava flour. Stir it continuously with a wooden spoon for about 2 to 3 minutes until it turns a light golden color and releases a nutty aroma. This toasting step enhances the flavor of the flour.
Add the ground peanuts to the skillet with the toasted cassava flour. Stir them together to combine evenly. This step ensures that the peanuts and flour are well integrated, creating a uniform base for the Paçoca.
Reduce the heat to low and add the 1 tbsp of room-temperature butter to the skillet. Stir continuously until the butter melts completely and coats the peanut-flour mixture, giving it a slightly glossy appearance.
Sprinkle in the 80 g sugar and a pinch of fine sea salt. Stir well to incorporate these ingredients evenly. The sugar will start to dissolve slightly, binding the mixture together and enhancing the sweetness of the dish.
Continue to cook the mixture on low heat, stirring constantly, until it clumps together and starts to pull away from the sides of the skillet. The texture should be crumbly yet cohesive, indicating that it is ready.
Remove the skillet from the heat and let the Paçoca cool slightly in the pan. Once it is cool enough to handle, you can shape it into small logs or press it into a mold to form compact pieces. Serve at room temperature, allowing the flavors to meld and the texture to set.