Salted peanut and condensed milk sweet

Salted peanut and condensed milk sweet

Paçoca de amendoim

By
From
This is Brazil
Makes
16
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
320g roasted unsalted peanuts, plus 16 peanuts to decorate
230g rapadura sugar or soft brown sugar
pinch sea salt
185g cassava flour, (see glossary)
250ml condensed milk

Method

  1. Grease a square 20 cm cake tin and line the tin with baking paper.
  2. Combine the peanuts, sugar and salt in a food processor, and chop until finely ground. Add the cassava flour and blend until combined. Transfer the mixture to a bowl, add the condensed milk and mix until well combined.
  3. Press the mixture into the tin in an even layer. Cut into 16 squares, then press a peanut in the top of each square and set aside until firm. Alternatively, roll the mixture into 16 balls and press a peanut in the top of each one.
  4. Store the sweets in an airtight container in a cool place for up to 2 weeks.

Note

  • You can omit the condensed milk and use toasted cassava flour to make a crumbly topping that can be sprinkled over fruit or ice-cream.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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