Paçoca de colher

Components

• 2 tea cups of roasted peanuts, peeled and unsalted
• Two-thirds of a cup of sugar
• Half a tea cup of roasted cassava flour
• 1½ teaspoons of salt

Setup mode

1. In the blender, pulse the flour, sugar, and salt just enough to combine them (alternatively, you can make the paçoca using a food processor).

1. Incorporate the peanut gradually, mixing the entire paçoca with a spoon after each addition. It’s crucial to pulse the peanut in short bursts to avoid releasing oil, which can prevent the paçoca from becoming crumbly.
2. When you achieve the preferred texture (either more rustic with bigger peanuts or smooth), move it to an airtight container and store it outside the refrigerator for up to one week. Enjoy it plain in paper cones, alongside fruit salad, or with ice cream.

Didn't you come across peanuts that still had their skins on?

Heat the oven to 180 °C (moderate temperature). Put the peanuts with their skins on a baking tray and bake them for 30 minutes. Take the tray out of the oven and, while the peanuts are still warm, rub them with a clean, dry cloth to remove all the skins. Sift the peanuts through a coarse mesh to separate them from the peel fragments, then let them cool before using.