Brazilian Peanut Candy - Paçoca de Amendoim

Paçoca de amendoim tastes slightly like the inside of a Reeses peanut butter cup, but with a difference - it's made with cassava flour (made from the root of the manioc plant). The manioc flour gives it a distinctive, delicious flavor. You can use either manioc flour (farinha de mandioca), which is more coarsly ground, or manioc starch (almidón) for this recipe. If you use manioc meal the candy will be more crumbly. Either way, this is a crumbly candy, best paired with a hot cup of coffee for washing it down. You will need a food processor to make this candy.

• 1 1/2 cup peanuts, lightly salted
• 1 1/4 cup light brown sugar
• 3/4 cup manioc flour or manioc starch
• pinch of salt
• 1/4 cup condensed milk

1. Process the peanuts with the sugar, salt, and manioc meal until very finely ground.
   
   
2. 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.
   
   
3. 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.
   
   
4. Press mixture into a square 8 inch by 8 inch pan lined with wax paper. Press down firmly.
   
   
5. Remove candy from pan by lifting out the wax paper, and cut into smaller squares.
   
   
6. 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.
   
   
7. Store in an airtight container.

Variation: Dip squares of paçcoca into melted chocolate, and let cool on wax paper.

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