Pacoca Recipes

PACOCA

Steps:

• Line a 9-in. square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together., Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

PAçOCA

Steps:

• Line a 9x9 baking dish with wax paper and set aside.
• In the bowl of a food processor, add peanuts and crackers and pulse until barely combined. Add vanilla sugar and process for 10 seconds before pouring in sweetened condensed milk; process until the dough is formed. If wanted, add salt during the process.
• Transfer the mixture to the prepared baking dish and compact it with clean hands. To smooth and level it out, use a small measuring cup.
• Cover and transfer to the fridge for at least 4 hours or overnight.
• Remove from the dish by lifting the wax paper and cut it into squares. Place the squares in an airtight container.

PAçOCA (BRAZILIAN PEANUT CANDY)

Steps:

• Combine all the ingredients in the food processor. Pulse - stopping every now and then to open and stir - until the mixture is fine and resembles wet sand. Be careful not to overdo it, or you'll end up with peanut butter!
• Fill a small round (or the shape of your choice) cookie cutter, firmly pressing down with your fingers until it is level and compact.
• Carefully unmold, using your fingers to help each paçoca push through the cookie cutter.
• Repeat with the remaining mixture to make around 15 peanut candies total.
• Enjoy! You can store them in an airtight container at room temperature.

OLD-FASHIONED TAFFY PULL

Steps:

• Gather the ingredients.
• Mix all ingredients except milk in a heavy saucepan over low heat. Stir often until sugar is completely dissolved. Increase heat and bring mixture to boiling. Slowly add the evaporated milk in a thin stream so boiling does not stop.
• Put a candy thermometer in pan; continue stirring. Cook and stir constantly until mixture reaches 248 F (firm ball stage). Dip the pastry brush in water and gently brush sides of the pan to wash crystals from sides of the pan. Do this a few times while candy is cooking.
• When candy has reached desired temperature, remove from heat, remove thermometer and without scraping sides and bottom of the pan, pour mixture onto a large platter which has been generously greased with margarine.
• Let the taffy mixture cool until it is cool enough to handle. Grease your hands with margarine; take a small portion of the candy and, using only the tips of your fingers, begin pulling. Candy should be white in color and no longer feel sticky when it has been pulled enough.
• Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each strip into 1-inch pieces. Wrap each piece in waxed paper and twist ends. You can get a special colored paper for this. Store in a container with a tight-fitting cover.
• Serve and enjoy!

PACOCA

Steps:

• Line an 8- by 8-inch baking pan with parchment paper.
• Grind the peanuts, brown sugar and flour in a food processor. Slowly add the sweetened condensed milk until the mixture starts to come together. Check if the mixture is ready by taking a handful and pressing it into a ball with your fingers. The mixture should hold its shape. If it doesn't, add more sweetened condensed milk to achieve desired consistency. Turn out onto the prepared pan. Firmly press down on the mixture until it is level and compact. Let the mixture set up at room temperature for 1 to 2 hours.
• Turn out the candy onto a cutting board and lift away the parchment paper. Cut into bite-size squares. Serve on desired platter and garnish with chopped peanuts. Store in an airtight container.

PAçOCA (BRAZILIAN PEANUT CANDY)

Steps:

• In a food processor, finely grind the peanuts with the dry ingredients.
• Add a tablespoon of condensed milk and process for 30 seconds. Check if mixture is starting to come together by pressing some into a ball with your fingers. If the mixture will form a ball that stays together well, it's ready. If it is still too crumbly, add more condensed milk and process.
• Firmly press mixture into a square 8 inch by 8 inch pan lined with wax paper. You can also use greased cookie cutters (simple shapes) to cut pieces out of the candy, or press the candy into molds to shape it.
• Remove candy from pan by lifting out the wax paper, and cut into smaller squares.
• Store in an airtight container.

PAçOCA

Steps:

• 1. In a 9-inch baking dish, line with wax paper and set aside.
• 2. In the bowl of a food processor, add peanuts and crackers pulse until barely combined. Add sugar and process for 10 seconds before pouring in sweetened condensed milk; process until dough is formed. If wanted, add salt during the process.
• 3. Transfer the mixture to the prepared baking dish and compact it with clean hands. Then use a small measuring cup to smooth and level it out. Cover and transfer to the fridge for at least 4 hours or overnight.
• 4. Remove from the dish by lifting with the wax paper and cut into squares. Place squares in an airtight container.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=DlKH9Kk2I-E
• 6. NOTE: For a twist, pour some melted dark chocolate (let it cool a little before) on top after pressing the mixture down in the baking dish. You'll be surprised how close it tastes to Reese's® Peanut Butter Cups.