Paçoca

Preparação prévia

Ingredientes

A preparação

Passo a passo

1. 1

   Place the roasted peanuts, granulated sugar, and salt into a food processor.

   Nota do cozinheiro: Ensure your peanuts are truly unsalted, or adjust the added salt accordingly.

2. 2

   Process the ingredients on high speed, scraping down the sides of the bowl as needed.

   Cerca de 5 min

   Nota do cozinheiro: The mixture will go from crumbly to a more cohesive, almost pasty texture as the oils are released from the peanuts. Do not over-process into a butter.

3. 3

   Continue processing until the mixture resembles a coarse, slightly damp sand that holds its shape when pressed.

   Cerca de 5 min

   Nota do cozinheiro: Test by pressing a small amount between your fingers; it should stick together.

4. 4

   Transfer the mixture to a container or a small baking dish and press it down firmly with a spoon or your hands.

   Cerca de 2 min

   Nota do cozinheiro: For traditional shapes, you can use small cookie cutters or mold it by hand into cylinders.

5. 5

   Refrigerate for at least 30 minutes to allow it to firm up.

   Cerca de 30 min

   Nota do cozinheiro: Chilling makes it easier to cut and handle without crumbling too much.

6. 6

   Once firm, cut into desired shapes or simply break off pieces to serve.

   Cerca de 3 min

   Nota do cozinheiro: If it crumbles too much, you can press it together again.