I’ve admittedly been a little grumpy lately. So the remedy to that is obviously to make candy, so let’s go with Paçoca, Brazilian Peanut Candy.
When asking myself why I’m in such a grumpy mood, I came up with a few ideas:
1. Spring just won’t cooperate. We’re still solidly in the 40s and below here in Chicago. Come on, warm weather! I want to wear shorts!
2. Usually around this time of the year, my friends and I are planning some crazy extravagant, international adventure to kick off summer. Last year we hiked Machu Picchu. The year before, Everest Base Camp. This year, the only thing I look forward to climbing are the stairs up to my apartment every day. Not exciting, and definitely no reason to be buying any cool new hiking gear.
3. I haven’t been anywhere since January. Don’t get me wrong, I love Chicago so much but if you know me, you’ll know this is probably the longest travel dry spell I’ve been on in about four years. And I’m getting antsy.
Pacoca Brazilian Peanut Candy
Paçoca Brazilian peanut candy is a homemade candy made out of ground peanuts, sugar and salt usually served for Easter.
Ingredients
- 9 oz of roasted, skinless peanuts
- 1 1/2 packages of Maria Cookies (about 41 cookies)
- 1 (14 ounce) can of sweetened condensed milk
- 2 TB sugar
Directions
- Step 1 In the food processor, combine peanuts, cookies and pulse until it’s well combined and even. Add the sugar and pulse. Add the condensed milk and process until it forms a ball of dough. Transfer to a 9 inch square baking dish lined with wax or parchment paper.
- Step 2 Using your hands, press it very well to form an even layer. Let it rest for at least 15 minutes up to overnight. Remove from the baking dish and cut into squares. Keep it in airtight containers.
