Description
Learn to make authentic Mexican Mazapan, a sweet and crumbly peanut candy. This easy recipe uses simple ingredients to create a beloved Mexican confection perfect for any occasion.
Ingredients
Scale
- 2 cups (280g) Unsalted Roasted Peanuts
- 1 ½ cups (180g) Powdered Sugar, plus extra for dusting
- ¼ tsp Fine Sea Salt
- ½ tsp Vanilla Extract (optional)
- 1–2 tsp 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. Rub off the thin skins using a clean kitchen towel or your hands, then sift to remove loose skins.
- Place the cooled, peeled peanuts in a food processor. Pulse in short bursts, scraping down the sides often, until a very fine, crumbly flour forms. The mixture should hold its shape when squeezed but remain crumbly, not oily. Transfer to a large mixing bowl.
- Add the powdered sugar and fine sea salt to the ground peanuts. Stir in the optional vanilla extract. Mix until evenly combined. Test the consistency by squeezing a bit in your palm; it should hold its shape. If too dry, add ½-1 tsp of oil sparingly. Gently knead the mixture on a lightly powdered sugar-dusted surface for 1-2 minutes until it forms a cohesive mass.
- Line 2-3 inch round molds or cookie cutters 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. Gently lift the formed mazapan out using the plastic wrap. Alternatively, roll portions into balls and flatten by hand. This recipe yields 18-24 discs.
- Arrange the formed mazapan discs in a single layer on a parchment-lined plate or baking sheet. 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 discs if stacking to prevent sticking. Mazapan stays fresh for up to 2-3 weeks when stored properly.
Notes
- Ensure peanuts are completely cool before grinding to prevent excess oil release.
- Do not over-process peanuts to avoid creating peanut butter.
- Press the mixture firmly into molds for best results.
- Chilling is essential for the mazapan to firm up and achieve the desired texture.
- Store in an airtight container to maintain freshness.
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: Mexican
Nutrition
- Serving Size: 1 disc
- Calories: Approx. 100-120 (estimate)
- Sugar: Approx. 15-20g (estimate)
- Sodium: Approx. 10-15mg (estimate)
- Fat: Approx. 5-7g (estimate)
- Saturated Fat: Approx. 1g (estimate)
- Unsaturated Fat: Approx. 4-6g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g (estimate)
- Fiber: Approx. 1g (estimate)
- Protein: Approx. 3-4g (estimate)
- Cholesterol: 0mg