Description
Learn how to make authentic Mexican Mazapan, a classic sweet peanut candy. This easy recipe results in a delightfully crumbly and intensely nutty treat that’s a beloved symbol of Mexican culinary heritage.
Ingredients
- Unsalted Roasted Peanuts: 2 cups (approximately 280 grams)
- Powdered Sugar: 1 ½ cups (approximately 180 grams), plus extra for dusting
- Fine Sea Salt: ¼ teaspoon
- Vanilla Extract (optional): ½ teaspoon
- Peanut Oil or Neutral Vegetable Oil (optional): 1-2 teaspoons
Instructions
- If starting with raw peanuts, roast them at 350°F (175°C) for 10-15 minutes until lightly golden and fragrant. Let them cool completely. Remove the thin, papery skins by rubbing the peanuts in a clean kitchen towel or between your hands, then sifting to separate the skins from the peanuts.
- Place the cooled, peeled peanuts into a food processor. Pulse in short bursts, scraping down the sides of the bowl frequently, until a very fine, crumbly flour forms. Avoid over-processing, which can create peanut butter; the mixture should hold its shape when pressed but remain crumbly. Transfer the ground peanuts to a large mixing bowl.
- Add the powdered sugar and fine sea salt to the ground peanuts in the bowl. If using vanilla extract, add it now. Mix the ingredients thoroughly until evenly combined. Perform a ‘squeeze test’: if the mixture is too dry to hold its shape, add ½-1 teaspoon of peanut or neutral oil sparingly, mixing well after each addition. Gently knead the mixture on a lightly powdered sugar-dusted surface for 1-2 minutes until it forms a soft, cohesive mass.
- Line round molds or cookie cutters (approximately 2-3 inches in diameter) with a small square of plastic wrap, leaving overhang. Scoop about 2½ tablespoons of the mazapan mixture into each prepared mold and press down 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 the 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 the oils to solidify for a 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
- Ensure peanuts are completely cooled before grinding to prevent excess oil release.
- Avoid over-processing the peanuts in the food processor to maintain a crumbly texture, not peanut butter.
- Press the mazapan mixture very firmly into molds for best results.
- Chilling is essential for the mazapan to firm up properly.
- Store in an airtight container at room temperature 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 kcal (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