Paçoca de amendoim

by Leah Halmagyi


  • ¾ cup tapioca flour
  • 1½ cups lightly-salted peanuts
  • 1¼ cups brown sugar
  • ¼ cup sweetened condensed milk
  • 25 whole roasted and salted peanuts for decoration


1 Put the tapioca flour into a non-stick frying pan and set over a moderate heat. Cook for 5 minutes, stirring often, until aromatic, then transfer to a bowl and set aside until cooled.
2 Combine the peanuts, brown sugar and tapioca flour in a food processor and pulse until a thick paste forms. Add the sweetened condensed milk and pulse until the mixture holds when squeezed lightly. Press into a lined 20cm square cake tin, then top with the whole peanuts, one for each serve. Refrigerate for 2 hours, until set.
3 Turn out, then cut into small squares.