Homemade peanut and oat paçoca: a simple no-bake recipe

Paçoca is a traditional Brazilian sweet made from ground peanuts, with a sandy texture that melts in the mouth. Shop-bought versions usually contain a lot of sugar and additives, but it is easy to make a simpler alternative at home with peanuts, oats and a little honey. The recipe takes about 15 minutes and needs no oven.

Ingredients

For about 10 to 12 small squares (roughly 25 g each):

• 250 g roasted peanuts, skinless and unsalted
• 30 g rolled oats (about 3 tablespoons)
• 25 g unsalted butter, melted (about 2 tablespoons)
• 30 g honey (about 2 tablespoons)
• 1 pinch of fine salt

Equipment: a food processor or powerful blender, a small tin or tray lined with baking paper, and a flat-bottomed glass or jar to press the mixture down.

Method

1. If the peanuts still have their skins, rub them between your hands or inside a clean tea towel until the skins come loose, then remove them.
2. Put the peanuts and oats in the food processor and pulse in short bursts for 1 to 2 minutes, until you have a fine, slightly moist flour. Do not over-process, or it will turn into peanut butter.
3. Add the melted butter, honey and salt. Pulse again for a few seconds, just until the mixture is even and starts to hold together when squeezed between your fingers.
4. Line a small tin (about 15 x 15 cm) with baking paper. Tip in the mixture and spread it evenly to a thickness of about 1.5 cm.
5. Press it down firmly with the bottom of a glass or the back of a spoon. This is the most important step to stop the paçoca from crumbling when you cut it.
6. Chill in the fridge for 30 minutes to firm up.
7. Cut into squares with a sharp knife or shape with a small round cutter. You can also press the mixture into small cups or individual moulds for the classic shape.

Tips for getting it right first time

• Consistency: if the mixture is too dry and will not hold its shape, add 1 teaspoon of honey or butter at a time. If it is too soft, add 1 tablespoon of oats.
• Roasting at home: if you have raw peanuts, roast them in the oven at 180 °C for 10 to 12 minutes, stirring halfway. Let them cool before processing.
• Texture: for a finer, more crumbly paçoca, process the peanuts a little longer; for a more rustic version, leave small pieces.
• Clean cuts: dip the knife in hot water and dry it between each cut.

Variations

• Honey-free: replace the honey with maple syrup or with 4 to 5 pitted dates, blended with the peanuts.
• Gluten-free: use certified gluten-free oats or replace the oats with almond flour.
• Plant-based: swap the butter for the same amount of melted coconut oil.
• Chocolate: add 1 tablespoon of unsweetened cocoa powder for a chocolatey flavour.
• Spiced: a pinch of cinnamon or a few drops of vanilla extract add a different touch.

Storage and serving

Store the paçoca in an airtight container, with baking paper between the layers. It keeps well for up to 5 days at cool room temperature or up to 10 days in the fridge. It can also be frozen for about 2 months.

Peanuts provide plant protein, fibre and mostly unsaturated fats, and the oats add more fibre. Even so, this is a very energy-dense food: each 25 g square contains roughly 130 to 140 kcal. It works well as a snack before a workout or as a dessert, in portions of one or two squares. Note: peanuts are one of the most common food allergens, so always let people know before they try it.

As well as eating it on its own, crumbled paçoca is great sprinkled over plain yoghurt, porridge or a bowl of fresh fruit such as banana or strawberries. It can also be scattered over homemade ice cream or used as a crunchy topping for a simple cake. For children, a good idea is to make it together: measuring the ingredients, pressing the mixture and choosing the cutters are easy and fun tasks, always with an adult supervising the food processor.

In summary

With roasted peanuts, oats, a little butter and honey, you can make a tasty paçoca at home with simple ingredients and no oven. The secret is to process the mixture just enough and press it down firmly before chilling it. With the suggested variations, the recipe easily adapts to different tastes and needs.