Paçoca Recipes

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.

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.

NUTELLA PACOCA ICE CREAM RECIPE BY TASTY

Steps:

• Crush 4 paçoca pieces in a bowl, then mix in the sweetened condensed milk to form a paste.
• In a large bowl, whip the heavy cream until soft peaks form, then fold in the paçoca mixture until evenly combined.
• Transfer the cream mixture into a square baking dish, then crumble the remaining 4 paçoca over the top.
• Spoon the Nutella over the mixture in large dollops, then taking a knife, swirl the Nutella and paçoca into the cream with a figure-8 motion.
• Freeze for at least 4 hours.
• Enjoy!

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.

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 CHOCOLATE TRIFLE RECIPE BY TASTY

Steps:

• In a small pan, pour the sweetened condensed milk, milk, cornstarch, heavy cream, and the paçocas. Dissolve the cornstarch in the milk before putting in the pan. Cook over medium heat and mix well until it becomes creamy. Set aside.
• Repeat the process with the chocolate pudding. Set aside.
• In a square tray, put a layer of graham crackers soaked in milk, then a layer of the paçoca pudding, then cover with the graham crackers soaked in milk. Add a layer of the semisweet chocolate pudding. Repeat until the tray is full.
• Melt the semisweet chocolate with the heavy cream on the microwave for 1 minute or until it melts completely.
• Spread the ganache over the trifle and refrigerate for 4 hours.
• Spread crumbled paçocas over the trifle.
• Enjoy!