This traditional Brazilian Peanut Candy, or Paçoca, is sweet, soft, and crumble-in-the-best-way — and it takes just minutes to make at home with a handful of simple ingredients.
Paçoca de Amendoim is one of those Brazilian treats that instantly takes you back to childhood — sweet, crumbly, melt-in-your-mouth, and impossibly simple. If you've ever had a peanut butter cup without the chocolate or a soft peanut fudge, you’re already close to imagining the flavor: pure roasted peanut goodness, lightly sweetened, with a texture that crumbles and melts at the same time. It’s nostalgic, addictive, and surprisingly light for a candy made with peanuts.
Made from just peanuts, sugar, and a touch of salt (with some modern versions using a bit of condensed milk), paçoca showcases the rustic, comforting flavors that Brazilian cuisine does so well.
The best part? It’s incredibly easy to make at home. A quick whirl in a food processor and a bit of pressing into a pan — no cooking, no baking, no fuss. Whether you grew up eating it or you’re discovering it for the first time, this homemade version captures that classic Brazilian flavor with minimal effort and maximum joy.
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Brazilian Origins of paçoca, Peanut Candy
In Brazil, paçoca is especially popular during the Festa Junina celebrations, when markets and street stands fill with traditional sweets made from corn, coconut, and peanuts. This candy has roots in Indigenous and Portuguese culinary traditions, evolving over time into the simple, beloved treat we know today.
Simple Ingredients and Substitutes
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- Peanuts, roasted unsalted - Peanuts are the key ingredient here. Roasting brings out the oils and maximum peanut flavor. You can find bulk roasted peanuts at most grocery stores. Or you can roast them yourself in the oven at 350 F degrees for 5-10 minutes watching them closely to ensure they do not burn. You could also make these candy's with cashews, almonds, or even walnuts, though they will not be the traditional Brazilian Paçoca.
- Granulated White Sugar - Regular white sugar is best, but you could also use a mix of white and brown sugar for a molasses flavor. You can substitute honey, but it will create a much more creamy texture, so you may need to add more peanuts for a thicker texture.
- Salt - A little kosher or table salt goes a long way to make all of the peanut and sugar flavors sing. I love a hint of salt in all of my sweets, so I add a little more than the recipe for calls for.
See recipe card for quantities.
Simple Equipment You'll Need with Options
For this recipe, a food processor is the best tool for grinding the peanuts to the perfect texture. I used my mini food processor, though I had to do it in two batches, so if you have a full-size food processor, that is better!
You can do this by hand using a mortar and pestle, but that would take so much time that I just do not recommend it.
You also need either molds or a 9x9 or similar size pan or glass dish to press the peanut mixture in. I used these Silicone Ice Cream Tray 'Molds'.
How to Make this Peanut Candy Recipe
This recipe could not be any easier!
Add all the ingredients to the food processor. TIP: if you're using a mini processor, add half of each of the ingredients to run 2 batches.
Pulse the blender to get things going and then blend, stopping a few times to scrape down the sides, and stir from the bottom up for even blending.
The mixture is done when it looks like wet sand.
Test to see if sticks together when pressed with your fingers and if so, it's ready.
Note, if you go too far, it will continue to get creamy and turn into peanut butter.
Fill the mold of your choice.
Molds and shapes
You do not need to go out and buy special candy molds for this recipe. You can press the entire batch into a 9x9 or larger pan lined with parchment paper and put into the refrigerator to set. Then turn it out onto a cutting board and cut into small squares or rectangles. Or use small cookie cutters to create fun shapes, such as hearts.
You can unmold right away, but I like to place into the refrigerator to set for an hour or longer before unmolding or turning out of the pan to cut into squares.
The number of candies will vary depending on the size of each, but getting about 24 candies is an ideal size and yield. Serve on a platter, place into paper liners, or wrap individually to give as gifts.
Variations on Brazilian Peanut Candy
Here are some fun ways to change up this recipe.
- Traditional Style:
Just peanuts, sugar, and salt — simple, rustic, and closest to the classic Festa Junina flavor. - Creamier Version:
Add a spoonful of sweetened condensed milk for a smoother, slightly richer candy that holds together easily. - Chocolate Paçoca:
Mix in a tablespoon of cocoa powder for a chocolate-peanut blend that kids especially love. - Chunky Texture:
Pulse only half the peanuts to a fine powder and leave the rest slightly crushed for more bite. - With Coconut:
Add a small handful of finely shredded coconut for a tropical twist that’s still very Brazilian. - Healthier Lift:
Swap some of the sugar for honey, maple syrup, or coconut sugar. The flavor changes slightly, but it still turns out delicious.
Paçoca, Peanut Candy Recipe, FAQs
1. Is paçoca the same as peanut brittle or fudge?
No — it has its own unique texture. Paçoca is crumbly and soft, almost like a dry peanut butter fudge. It’s not crunchy like brittle and not chewy like typical fudge.
2. Do I need a food processor to make paçoca?
A food processor is the easiest way and gives you the best texture. If you don’t have one, you can crush the peanuts with a mortar and pestle or even a rolling pin, but the candy will be more rustic.
3. Can I use salted or sweetened peanuts?
Unsalted roasted peanuts work best. If yours are salted, reduce or omit the added salt in the recipe. Avoid sweetened nuts since they can make the candy overly sticky and affect the texture.
4. Can I make paçoca vegan?
Yes! Traditional paçoca is naturally vegan since it’s just peanuts, sugar, and salt. Some modern recipes add a bit of condensed milk for binding, but you can skip it or use a vegan condensed milk alternative.
5. How should I store homemade paçoca?
Store it in an airtight container at room temperature for up to 1 week. Keep it dry and avoid the fridge — humidity can make it lose its perfect crumbly texture.
More Brazilian Sweet Recipes
Here are more traditional and Brazilian-inspired treat recipes!
Brazilian Peanut Candy ~
Ingredients
- 2 cups Peanuts, roasted unsalted
- 1 cup Granulated White sugar
- ½ teaspoon Kosher salt
Instructions
- Add all the ingredients to the food processor. Pulse the blender to get things going and then blend, stopping a few times to scrape down the sides, and stir from the bottom up for even blending. The mixture is done when it looks like wet sand and sticks together when pressed with fingers. If you go too far, it will continue to get creamy and turn into peanut butter.
- Fill the mold of your choice or simply press down into a 9x9 pan lined with parchment paper. You can unmold right away, but I like to place into the refrigerator to set for an hour or longer before unmolding or turning out of the pan to cut into squares.
- The number of candies will vary depending on the size of each, but getting about 24 candies is an ideal size and yield. Serve on a platter, place into paper liners, or wrap individually to give as gifts.
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