When I first visited the US I was surprised that people would eat peanut butter with jelly in a sandwich. This happened when I asked what in the world PB&J meant.
In Brazil we eat peanuts a little differently. They are sold roasted and still warm from street vendors who also sell it mixed with melted rapadura as ‘Pé-de-moleque‘ or mashed up with condensed milk (yes, here is is again) and cookie crumble as a peanut candy called ‘Paçoca'(Pa-SSO-ca).
The original paçoca recipe calls for cassava flour, but since this is hard to find we will show you another popular version with condensed milk. The name ‘Paçoca” comes from the native Tupi language and translates as “to crumble” or “to shatter”. The candy crumbles down easily either in your hands or in your mouth. The version with condensed milk is little moister.
You will need:
- 9 oz of roasted, skinless peanuts (if you like the salty and sweet combination you can use salted peanuts)
- 1.5 packages of Maria Cookies (round, flat cookies found in the latin aisle of your supermarket)
- 1 can of sweetened condensed milk
- 2 tablespoons of sugar
- 9 inch square baking dish
- parchment paper for lining
- a handful of coarsely chopped peanuts
- Line your baking dish with parchment paper
- In the food processor combine peanuts and cookies until they are well combined and even.
- Add the sugar and mix well. The mixture should look like a coarse flour.
- Add the condensed milk and mix till it forms a ball of dough.
- Add the coarsely chopped peanuts to this dough.
- With your hands press the dough into the baking dish to form an even layer.
- Let it rest for at least one hour in the fridge. For best results let it rest overnight.
- Remove from the baking dish and cut into squares.
- Keep in airtight container, if you can resist.