Brazilian recipe
Easy homemade pacoca (Paçoca)
Make crumbly peanut sweet with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 pacote de bolacha de maisena (aproximadamente 200g, o pacote que contém 3 unidades menores)
1 lata de condensed milk (395g)
500g de amendoim torrado e sem pele
2 tablespoons de achocolatado em pó
1 lata de condensed milk (395g)
500g de amendoim torrado e sem pele
2 tablespoons de achocolatado em pó
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, goiabada, cachaca, pacoca, charque and moranga are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Torre o amendoim em oven pré-aquecido ou em uma frigideira até que esteja levemente dourado e aromático. Evite torrar em excesso para não amargar
- Let o amendoim esfriar completamente após torrar
- Em um processador de alimentos, add as bolachas de maisena e o amendoim torrado
- Triture tudo até obter uma farofa fina e homogênea
- Transfira a mistura de amendoim e bolacha para uma tigela
- Add o achocolatado em pó e mix bem
- Incorpore o condensed milk gradualmente, misturando até que a dough fique consistente e moldável
- Espalhe a dough uniformemente em uma forma pequena e rasa
- Leve à fridge for about 30 minutes para firmar antes de cortar
- Corte em quadradinhos ou use cortadores para dar formato à paçoca
- Serve e aproveite!
Observations
Easy homemade pacoca is crumbly peanut sweet, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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