This 2-ingredient crumbly, peanut mazapan is as authentic as Mexican candies get, even when it's made in 15 minutes.
Prep Time15 minutesminutes
Cook Time15 minutesminutes
Total Time30 minutesminutes
2cupsroasted unsalted peanuts
1 ½cupspowdered sugar
Place half of the peanuts into a food processor and pulse for 20 seconds, scrape down the sides and pulse for another 20 seconds. Add the remaining peanuts and pulse at 20 second intervals until a fine sand remains. (Don’t over process until the peanuts start to get oily, or you will wind up with peanut butter.)
Add the powdered sugar and pulse to combine.
Spoon a mold full of the peanut mixture and press down firmly with a spoon, making sure to tightly press the edges.
Press around the edges while gently lifting the mold. If the candy crumbles, you may not have pressed it together well enough. Simply place the peanut mixture back in the mold and press some more.
Wrap the candies tightly in plastic wrap until ready to eat.
Storage: Mazapan needs to be stored in an airtight container for up to 10 days. Avoid keeping it at room temperature, especially if there's lots of heat or humidity in your area. To store it for longer, wrap each piece in foil and freeze them for up to 3 months.Add cocoa. Substitute 1 tablespoon of ground peanuts for unsweetened cocoa powder for a chocolate mazapan.Blend until fine. Only blend the peanuts until you get a fine, crumbly mixture. Don't process them forever or you'll end up making peanut butter.Change the mold. Feel free to use any shape mold. However, the simpler the shape, the easier the mold will be to remove without breaking the mazapan. I used a scalloped biscuit cutter for my mold. However, I find round silicone molds to be the easiest to use.Use almonds. Swap the peanuts for peeled almonds to make "mazapan de almendras" (almond mazapan.)Add chocolate. Melt 1/2 to 1 cup of dark chocolate chips according to package instructions. Use a fork to carefully dip each candy into the chocolate until completely coated. Set them on a parchment-lined tray until the chocolate hardens. Enjoy!