For Easter, today I propose an extra-program recipe… these are typical Brazilian Easter sweets: Paçoca de amendoim, which are sweets made from peanuts and manioc flour (or corn), not to be confused with the northeastern paçoca de pilao, which is a dish made of carne do sol, manioc flour, and onions, typical of the northeast of Brazil.
The word is indigenous, pronounced pah-sso-kah, and it comes from the Tupi indigenous word “posok,” which means “to crumble” or “to destroy.”
This is because this sweet was traditionally prepared using a mortar and pestle.
They are typical sweets of Easter and Lent, especially in the Paraiba area where they are accompanied by coffee and banana slices. Generally, they are prepared during the Festa Junina celebrated on June 24th for the Nativity of St. John the Baptist.
They are usually cylindrical in shape, but they can also be purchased and packaged in supermarkets.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 8 people
- Cooking methods: No cooking required
- Cuisine: Brazilian
- Seasonality: Carnival, All seasons
Peanut Paçoca Ingredients:
- 17.6 oz roasted peanuts (unsalted)
- 5.3 oz sugar
- 1 tbsp manioc flour
- to taste salt
- 2 tbsps peanut butter (optional)
Preparation
Combine all the ingredients in a blender and process until the mixture is crumbly but not creamy.
Shape the sweets into the desired form, possibly with the help of cookie cutters, and serve.
Place the peanut brittle mixture in a round cutter (I used a cylinder 1.18 in diameter and 1.57 in high).
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There are also packaged versions available online like this one: DACOLONIA Peanut Bar- Traditional Paçoca Rolha 210g
