The first time I tasted Brazilian paçoca, it honestly stopped me mid-bite. Not because it was flashy or fancy—but because it was simple in the best way. Just peanuts, sugar, and salt, somehow transformed into something deeply comforting.

I remember the smell most. Warm, roasted peanuts filling the kitchen, that slightly toasty aroma that instantly makes you feel at home—even if you’ve never been to Brazil.

This traditional Brazilian peanut candy has a crumbly, melt-in-your-mouth texture that feels nostalgic, almost like something your grandmother might have made without measuring anything. And that’s part of the charm.

Paçoca isn’t about perfection. It’s rustic. A little messy. You press it together with your hands, maybe sneak a taste (or three), and don’t worry if it cracks—that’s how it’s supposed to be.

It’s also surprisingly quick. No candy thermometer. No stovetop stress. Just a food processor and a few minutes of patience.

Every time I make this easy paçoca peanut candy recipe, I wonder why I don’t make it more often.

If you love peanut butter, simple sweets, and recipes with soul—you’re in the right place.

Recipe Resume (Why You’ll Want This Candy Now)

Three ingredients.
No baking required.
Naturally gluten-free.
Sweet but not cloying.
Perfect for gifting.
Kid-approved.
Authentically Brazilian.
Ready in minutes.

Why This Brazilian Paçoca Candy Is The Only One You’ll Ever Need

The first batch I made didn’t even make it to a plate. My family hovered, breaking off little crumbly pieces straight from the pan. Someone said it tasted like “peanut butter sand”—and meant it as the highest compliment.

This recipe stuck because it feels real. No shortcuts, no gimmicks. Just the classic way Brazilians have made paçoca for generations.

It’s now my go-to when I need a quick dessert that feels thoughtful.
Cuisine: Brazilian / Latin American

What You Really Need to Make This Amazing Brazilian Paçoca Candy (Simplified)

Roasted peanuts (unsalted preferred)
Granulated sugar
Salt

That’s it. Truly.

How to Master the Perfect Brazilian Paçoca Candy (My Secret Method)

Start with peanuts that smell good enough to snack on. Toss them into a food processor and pulse—not blend. You want a coarse, sandy texture, not peanut butter.

Add the sugar and salt, then pulse again. Stop often. Touch it. Feel it. When the mixture holds together when squeezed, it’s ready.

Press it firmly into a lined dish or small molds. Use your hands or the back of a spoon. Let it rest for a few minutes, then slice or crumble.

That’s paçoca. Simple. Honest. Perfect.

Chef’s Notes and Tips For A Flawless Brazilian Paçoca Candy

First—don’t overprocess. If it turns oily, it’s gone too far. Short pulses are your best friend here.

Second—press it firmly. Paçoca should be compact but still crumbly. Think shortbread, not fudge.

Get Creative! Easy Substitutions and Fun Variations

Swap white sugar for brown sugar for deeper flavor. Add a pinch of cinnamon or cocoa powder for a twist. Shape into balls, bars, or press into mini muffin liners for parties.

You can even sprinkle crushed paçoca over ice cream—it’s incredible.

Lighten It Up! Simple Swaps for a Healthier Paçoca Candy

Reduce sugar slightly and let the peanut flavor shine. Use coconut sugar for a lower glycemic option. Portion into small squares—this candy is rich, so a little goes a long way.

Naturally gluten-free and dairy-free, this homemade Brazilian paçoca candy already fits many diets.

Closing

And there you have it. A humble little candy that delivers big comfort. Make it once, and you’ll understand why paçoca is so beloved. Let me know how yours turns out—and don’t forget to explore more sweet, simple recipes while you’re here.

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe

What is Brazilian paçoca candy exactly?

Paçoca is a traditional Brazilian peanut candy made from ground peanuts, sugar, and salt. It’s most popular during Brazilian festivals but enjoyed year-round.

Unlike creamy peanut butter candies, paçoca is crumbly and dry, designed to melt gently in your mouth rather than stick to your teeth.

Is paçoca the same as peanut butter fudge?

Not at all. Paçoca has no butter, milk, or cooking involved. It’s pressed, not cooked.

The texture is sandy and delicate, which is essential to an authentic easy paçoca peanut candy recipe.

Can I make paçoca without a food processor?

Yes, though it takes more effort. Traditionally, peanuts were crushed by hand using a mortar and pestle.

The key is achieving a fine, even crumb without turning it into paste. It’s slower—but very authentic.

Why did my paçoca turn oily?

This happens when peanuts are overprocessed. The natural oils release and turn it into peanut butter.

Pulse gently and stop as soon as the mixture holds when pressed.

How long does homemade paçoca last?

Stored in an airtight container, it keeps well for about 7–10 days at room temperature.

Because it contains no dairy, it’s surprisingly shelf-stable.

Can I use salted peanuts?

Yes—just reduce or skip the added salt. Taste as you go.

Balance is key in this paçoca candy with peanuts and sugar.

Is paçoca healthy?

It’s simple and minimally processed, but still a treat. Peanuts provide protein and healthy fats.

Enjoy it mindfully—it’s rich and satisfying.

What’s the best way to serve paçoca?

Cut into small squares, crumble over desserts, or serve with coffee.

However you eat it, it’s comfort in candy form.