Brazilian Peanut Fudge Food

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PACOCA



Pacoca image

Pacoca (Brazilian peanut candy) is an easy treat that has only five ingredients! It's a popular sweet in Brazil, and after you try it, I'm sure you'll love it, too. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 81 pieces (about 2 pounds).

Number Of Ingredients 6

9 whole graham crackers
1-3/4 cups dry-roasted peanuts
2 tablespoons sugar
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon vanilla extract
Dash Himalayan sea salt

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.

Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

BRAZILIAN PEANUT FUDGE



BRAZILIAN PEANUT FUDGE image

Number Of Ingredients 4

1 jar (8 ounce) roasted peanuts, skins removed
1 package (8 ounce) tea biscuits (e.g. Marie Biscuits)
2 tablespoons white sugar
1 can (14 ounce) sweetened, condensed milk

Steps:

  • Line a 9-inch square dish with waxed paper.
  • Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix.
  • Pour the condensed milk into peanut mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.
  • Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight.
  • Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.

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