Paçoca

Method

Dry roast the peanuts in a large frying pan over medium heat for 8-10 minutes, stirring frequently, until fragrant and lightly darkened. Remove from heat and allow to cool slightly, then roughly crush the peanuts with a pestle and mortar or food processor, leaving some texture rather than making a smooth butter. In the same pan, combine the crushed peanuts with cassava flour and demerara sugar, stirring constantly over medium heat for 5-7 minutes until the mixture becomes golden and fragrant. Add the cinnamon and salt, mixing thoroughly to distribute evenly. Transfer the warm mixture onto a lined baking tray, press down gently to compact it, and allow to cool completely at room temperature. Once cooled and set, break into irregular bite-sized pieces or cut into small squares using a knife.