Description
Learn how to make authentic Mexican Mazapan, a sweet and crumbly peanut candy. This easy recipe uses simple ingredients and provides a delightful taste of Mexican culinary heritage.
Ingredients
- Unsalted Roasted Peanuts: 2 cups (280g)
- Powdered Sugar: 1 ½ cups (180g), plus extra for dusting
- Fine Sea Salt: ¼ tsp
- Vanilla Extract (optional): ½ tsp
- Peanut Oil or Neutral Vegetable Oil (optional): 1-2 tsp
Instructions
- If starting with raw peanuts, roast at 350°F (175°C) for 10-15 minutes until lightly golden and fragrant; cool completely. Remove thin, papery skins by rubbing them in a clean kitchen towel or between your hands, then sifting to separate from peanuts.
- Place cooled, peeled peanuts in a food processor. Pulse in short bursts, scraping down sides frequently, until a very fine, crumbly flour forms. Avoid over-processing to prevent making peanut butter; the mixture should hold its shape when pressed but remain crumbly. Transfer ground peanuts to a large mixing bowl.
- To the ground peanuts, add powdered sugar and fine sea salt. Add vanilla extract if using. Mix ingredients thoroughly until evenly combined. Perform a “squeeze test”: if the mixture is too dry to hold shape, add peanut or neutral oil sparingly, mixing well after each addition. Knead the mixture gently on a lightly powdered sugar-dusted surface for 1-2 minutes until it forms a soft, cohesive mass.
- Line round molds (approx. 2-3 inches diameter) or cookie cutters with a small square of plastic wrap, leaving overhang. Scoop about 2½ tablespoons of mazapan mixture into each prepared mold and press down very, very firmly to compact it into a disc. Use the plastic wrap overhang to gently lift the formed mazapan disc out of the mold. Alternatively, roll mixture into balls and flatten by hand. Repeat until all mixture is used, yielding 18-24 discs.
- Carefully place the formed mazapan discs in a single layer on a plate or baking sheet lined with parchment paper. Transfer to the refrigerator and chill for at least 30-60 minutes to firm up and allow oils to solidify for better texture.
- Enjoy your homemade Mexican Mazapan chilled. Store in an airtight container at room temperature. For stacking, place small squares of parchment or waxed paper between discs to prevent sticking. Properly stored, mazapan should remain fresh for up to 2-3 weeks.
Notes
- For best results, use good quality, freshly roasted peanuts.
- Ensure peanuts are completely cool before grinding to prevent releasing too much oil.
- Do not over-process the peanuts; aim for a fine, crumbly flour, not peanut butter.
- If the mixture is too dry, add oil very sparingly.
- Chilling is essential for the mazapan to firm up properly.
- Store in an airtight container at room temperature to maintain freshness.
- Mexican Mazapan pairs wonderfully with coffee or hot chocolate.
- Prep Time: 30 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Candy Making
- Cuisine: Mexican
Nutrition
- Serving Size: 1 disc
- Calories: Approx. 100-120 (will vary based on exact size and ingredients)
- Sugar: Approx. 10-12g
- Sodium: Approx. 10-15mg
- Fat: Approx. 5-7g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 4-6g
- Trans Fat: 0g
- Carbohydrates: Approx. 12-15g
- Fiber: Approx. 1g
- Protein: Approx. 3-4g
- Cholesterol: 0mg