PaÇoca Food

PACOCA

Steps:

• Line an 8- by 8-inch baking pan with parchment paper.
• Grind the peanuts, brown sugar and flour in a food processor. Slowly add the sweetened condensed milk until the mixture starts to come together. Check if the mixture is ready by taking a handful and pressing it into a ball with your fingers. The mixture should hold its shape. If it doesn't, add more sweetened condensed milk to achieve desired consistency. Turn out onto the prepared pan. Firmly press down on the mixture until it is level and compact. Let the mixture set up at room temperature for 1 to 2 hours.
• Turn out the candy onto a cutting board and lift away the parchment paper. Cut into bite-size squares. Serve on desired platter and garnish with chopped peanuts. Store in an airtight container.

PACOCA

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.

TAPIOCA PUDDING

Steps:

• Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
• In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

PAçOCA

Steps:

• 1. In a 9-inch baking dish, line with wax paper and set aside.
• 2. In the bowl of a food processor, add peanuts and crackers pulse until barely combined. Add sugar and process for 10 seconds before pouring in sweetened condensed milk; process until dough is formed. If wanted, add salt during the process.
• 3. Transfer the mixture to the prepared baking dish and compact it with clean hands. Then use a small measuring cup to smooth and level it out. Cover and transfer to the fridge for at least 4 hours or overnight.
• 4. Remove from the dish by lifting with the wax paper and cut into squares. Place squares in an airtight container.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=DlKH9Kk2I-E
• 6. NOTE: For a twist, pour some melted dark chocolate (let it cool a little before) on top after pressing the mixture down in the baking dish. You'll be surprised how close it tastes to Reese's® Peanut Butter Cups.

PAçOCA (BRAZILIAN PEANUT CANDY)

Steps:

• In a food processor, finely grind the peanuts with the dry ingredients.
• Add a tablespoon of condensed milk and process for 30 seconds. Check if mixture is starting to come together by pressing some into a ball with your fingers. If the mixture will form a ball that stays together well, it's ready. If it is still too crumbly, add more condensed milk and process.
• Firmly press mixture into a square 8 inch by 8 inch pan lined with wax paper. You can also use greased cookie cutters (simple shapes) to cut pieces out of the candy, or press the candy into molds to shape it.
• Remove candy from pan by lifting out the wax paper, and cut into smaller squares.
• Store in an airtight container.