10 wonderful recipes that are super easy and tasty


By Isla Ramos

On 27.05.21

How not to love the paçoca? A traditional Brazilian candy, with perfect texture and that is confirmed presence in June parties, as well as cocada. If you want to learn how to make several options at home, see the step by step of these 10 recipes!

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1. Paçoca de liquidificador


  • 2 cups unsalted peanuts
  • 1 cup sugar
  • 1 pinch of salt


  1. On a baking sheet, spread the peanuts and toast in the oven at 180 degrees for 20 minutes;
  2. Allow to cool slightly and then, with a dishcloth wrapped in your hands, rub the peanuts until all the shell is removed;
  3. Then put them in a blender with the sugar and pinch of salt;
  4. Beat until they become a fluffy mixture and transfer to a bowl;
  5. Stir with your fingertips until it turns into a dough. If your hand is very oily it is because it has reached the point;
  6. Put the mixture into a small baking dish;
  7. With the back of a spoon, press down until firm;
  8. Refrigerate for 20 minutes, cut into squares any size you like, and enjoy!

2. Paçoca cork


  • 500 g peanuts, roasted, peeled and unsalted
  • 270 g refined sugar
  • ½ teaspoon salt


  1. In a food processor, add the peanuts and leave beating for about 1 minute or until it starts to crumble;
  2. Put in the sugar and, using a spoon, spread all the sugar into the processor;
  3. Add the salt and pulse for 1 minute more;
  4. Transfer the mixture to a bowl and stir it all together with a spoon;
  5. The ideal point is checked when you squeeze, as the dough gives an alloy;
  6. Take a small pasta cutting ring or a well sanitized PVC pipe;
  7. With the rim on a plate, add the mixture into the rim and squeeze with your fingers;
  8. After filling, place your index finger inside and go pressing until the paçoca comes out perfect;
  9. Repeat the process to form all the paçoquinhas!

3. Paçoca fit


  • 1 cup roasted peanuts without skin and salt
  • ⅓ cup oatmeal or almond flour
  • 4 tablespoons coconut, brown or demerara sugar
  • 1 tablespoon liquid coconut oil


  1. In a blender or food processor, beat the peanuts until they become a fluffy consistency;
  2. In a bowl, place 6 tablespoons of this peanut and add the oat flour, sugar and coconut oil;
  3. Mix all together with a spatula and, on a plate, use the desired mold for your paçoca. It may be a cookie cutter of 4 cm in diameter;
  4. Fill the mold with the mixture and press it with your fingers;
  5. After that, with your forefinger, press until the paçoca comes out in the shape;
  6. Repeat the process with all the units and refrigerate for 20 minutes;
  7. Thus, the paçocas fit will be ready!

4. Paçoca with brown sugar


  • 1 ½ cup shelled peanuts
  • ½ cup manioc flour
  • ⅓ cup brown sugar
  • ¼ teaspoon salt


  1. Preheat oven to 200 degrees, place peanuts on a baking sheet and bake for about 3 minutes;
  2. Meanwhile, in a saucepan over low heat, toast the cassava flour for about 5 minutes until golden brown and set aside;
  3. Place the peanuts in a food processor and pulse to crush;
  4. Add the sugar, pinch of salt, and toasted cassava flour;
  5. Beat again so that it becomes a moldable mixture;
  6. Pass into a bowl and shape the paçoca with the amount of 1 tablespoonful, or place in a mold and squeeze well to make compact;
  7. After that, it is ready!

5. Paçoca with condensed milk


  • 200 g peanuts, skinned and raw
  • 1 cup caster sugar
  • ½ cup water
  • ¼ cup condensed milk


  1. Place peanuts in a glass bowl and microwave every 2 minutes. Stir every 2 minutes, and when it turns a brownish color, it’s fine;
  2. As soon as they cool, go rub them in your hands to get the skins off;
  3. Take to blender on pulse mode and stop, once in a while, to stir with spoon;
  4. Repeat the process until the peanuts are in small granules and set aside;
  5. In a saucepan, add the sugar and water, stirring to dissolve the sugar;
  6. Bring to medium boil over a high heat;
  7. After that, remove from heat and add the condensed milk and peanuts;
  8. Stir until loosened from the bottom of the pan;
  9. Grease a baking pan with oil and transfer the batter, spreading it well;
  10. Leave in square shape and cut out;
  11. Wait for it to cool completely and enjoy!

6. Paçoca with crackers


  • 250 g peanuts, roasted and peeled
  • 250 g cornstarch crackers
  • 1 tablespoon powdered chocolate
  • 1 pinch of salt
  • 1 can condensed milk


  1. In a food processor, place the peanuts and crackers. Grind;
  2. Transfer to a bowl and add the chocolate powder, pinch of salt, and condensed milk little by little;
  3. Mix with hands until it becomes a dough;
  4. Distribute dough in a buttered baking pan and let rest for 20 minutes;
  5. Remove from pan and cut. Finally, let it cool and serve!

7. Paçoca with chocolate


  • 250 g of roasted peanuts without skin
  • 250 g chocolate donut
  • 1 tablespoon powdered chocolate
  • 1 pinch of salt
  • 1 can of condensed milk


  1. In a food processor, place the peanuts, the chocolate doughnut, the powdered chocolate and the pinch of salt;
  2. Blend until crushed;
  3. Pass into a bowl and add the condensed milk little by little, stirring with a spatula;
  4. As soon as it turns into a dough, take it into a lightly buttered form or lined with waxed paper;
  5. Spread and smooth the top of the dough well, pressing it down;
  6. Refrigerate for at least 1 hour;
  7. Then, unmold and cut into squares that are already wonderful to serve!

8. Paçoca with coconut and flaxseed


  • ½ cup peanut butter
  • 3 tablespoons flaxseed meal
  • 2 tablespoons brown sugar
  • ½ cup peanut flour
  • 2 tablespoons coconut oil
  • 3 to 4 tablespoons unsweetened shredded coconut


  1. In a bowl, add the peanut paste, flaxseed meal, brown sugar, peanut flour and coconut oil;
  2. Stir everything together with a spoon until it turns into a dough;
  3. Add the shredded coconut and place the dough in a small baking pan with parchment paper;
  4. Distribute the dough well with a spoon, squeezing it;
  5. Bake in preheated oven at 180 degrees for 30 to 35 minutes;
  6. After removing from oven, refrigerate for 40 minutes;
  7. Cut the squares carefully;
  8. To avoid softening, the tip is to keep in the refrigerator!

9. Paçoca de colher

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  • 1 can of condensed milk
  • 1 tablespoon unsalted butter
  • 350 ml milk
  • 1 can heavy cream with whey
  • 500 g peanuts, peeled, toasted and ground


  1. In a pan, place the condensed milk, the butter and the milk;
  2. Cook over medium heat and stir until the mixture is thickened from the bottom of the pan;
  3. Turn off heat, then add the cream and crushed peanuts little by little, stirring at each step;
  4. Serve in small glasses or in a bowl!

10. Creamy Paçoca on a platter

Paçoca cream ingredients

  • 1 can of condensed milk
  • 4 crumbled sweet peas
  • 1 tablespoon butter
  • 1 box heavy cream

Chocolate ganache ingredients

  • 200 g semi-sweet chocolate
  • 100 g heavy cream
  • Crumbled sweet peas for decoration

How to prepare the paçoca cream

  1. Start by putting in a pan the condensed milk, the sweet peas and the butter;
  2. Stir, and when it begins to boil, lower the heat and continue stirring until the cream loosens from the bottom of the pan
  3. As soon as it has reached the point of brigadeiro, turn off and let it cool. When warm, add the heavy cream and mix to make a smooth mixture;
  4. Transfer the cream to the serving dish and set aside.

How to prepare the chocolate ganache

  1. In a bowl, place the chopped dark chocolate and take to melt in the microwave every 30 seconds, stirring at each interval;
  2. Then add the cream and mix well;
  3. Pour over the cream and finish with the crumbled paçocas;
  4. Refrigerate for at least 2 hours to get the ideal consistency!

Besides paçoca, how about learning more preparations for a real arraiá success? Check out these recipes for June party and fall in love with all the variety: has salty dish, sweet, drinks and more!

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