Brazilian Peanut and Cassava Flour Squares (Paçoca)

What you need

• 500 g (1 lb 2 oz) raw peanuts, shelled, skins on; or 450 g ready-roasted unsalted skinless peanuts
• 200 g (1 cup) granulated sugar
• 150 g (1 cup) fine cassava flour, farinha de mandioca crua, the raw fine-ground kind, not tapioca starch
• 1/2 tsp fine salt

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F).

2. 2

   Spread the peanuts on a baking tray in a single layer. Roast, shaking the tray once halfway, until they smell toasty and look golden under the skins, 12-15 min.

3. 3

   Leave the tray on the counter until the peanuts are cool enough to handle, about 10 min.

4. 4

   Rub the peanuts between your palms or inside a clean kitchen towel to crack off the papery skins, then lift the peanuts out and discard the skins.

5. 5

   Line a 20 x 20 cm (8 x 8 in) tin with baking paper.

6. 6

   Put the peanuts, sugar and salt in a food processor. Pulse in short bursts until finely ground and just starting to clump, 1-2 min; stop well before it turns into a smooth paste.

7. 7

   Add the cassava flour and pulse a few more times until the mix looks like damp sand and holds its shape when squeezed in a fist.

8. 8

   Tip it into the tin and spread it out evenly.

9. 9

   Press down hard all over with the flat base of a glass until the layer is compact and level, about 1.5-2 cm (3/4 in) thick. The firmer the press, the cleaner the squares.

10. 10

    Refrigerate until firm, about 30 min.

11. 11

    Lift the slab out with the paper and cut it into small squares, pressing the knife straight down rather than sawing so the edges stay sharp.

12. 12

    Serve at room temperature. Wrap each square in a piece of paper and keep them airtight for up to 2 weeks.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.