Description
Learn to make authentic Mexican Mazapan, a sweet and crumbly peanut candy. This easy recipe uses simple ingredients to create a beloved Mexican treat.
Ingredients
Scale
- 2 cups unsalted roasted peanuts (280g)
- 1 ½ cups powdered sugar (180g), plus extra for dusting
- ¼ teaspoon fine sea salt
- ½ teaspoon vanilla extract (optional)
- 1–2 teaspoons peanut oil or neutral vegetable oil (optional)
Instructions
- If using raw peanuts, roast them at 350°F (175°C) for 10-15 minutes until golden and fragrant. Let them cool completely. Remove the thin, papery skins by rubbing the peanuts in a clean kitchen towel or between your hands, then sifting to separate the skins.
- Place the cooled, peeled peanuts in a food processor. Pulse in short bursts, scraping down the sides frequently, until a very fine, crumbly flour forms. The mixture should hold its shape when pressed but remain crumbly, not oily. Transfer the ground peanuts to a large mixing bowl.
- Add the powdered sugar and fine sea salt to the ground peanuts. Stir in the vanilla extract, if using. Mix thoroughly until evenly combined. Perform a ‘squeeze test’: if the mixture is too dry, add ½-1 teaspoon of oil sparingly, mixing well after each addition. Gently knead the mixture on a lightly powdered sugar-dusted surface for 1-2 minutes until it forms a soft, cohesive mass.
- Line round molds or cookie cutters (about 2-3 inches in diameter) with plastic wrap, leaving an overhang. Scoop about 2½ tablespoons of the mazapan mixture into each mold and press down very firmly to compact it into a disc. Use the plastic wrap to lift the mazapan disc out. Alternatively, roll the mixture into balls and flatten by hand. Repeat for all the mixture, yielding 18-24 discs.
- Arrange the formed mazapan discs in a single layer on a plate or baking sheet lined with parchment paper. Chill in the refrigerator for at least 30-60 minutes to firm up.
- Enjoy the chilled Mexican Mazapan. Store in an airtight container at room temperature. Place parchment or waxed paper between stacked discs to prevent sticking.
Notes
- Ensure peanuts are completely cool before grinding to prevent releasing too much oil.
- Avoid over-processing peanuts in the food processor to prevent making peanut butter.
- Chill the formed mazapan for at least 30 minutes to achieve the best texture.
- Store in an airtight container at room temperature for up to 2-3 weeks.
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: Mexican
Nutrition
- Serving Size: 1 disc
- Calories: Approx. 100-120 kcal (estimate)
- Sugar: Approx. 10-12g (estimate)
- Sodium: Approx. 5-10mg (estimate)
- Fat: Approx. 5-7g (estimate)
- Saturated Fat: Approx. 1g (estimate)
- Unsaturated Fat: Approx. 4-6g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approx. 12-15g (estimate)
- Fiber: Approx. 1g (estimate)
- Protein: Approx. 3-4g (estimate)
- Cholesterol: 0mg