Paçoca

Place the roasted peanuts in a food processor and pulse several times until they are finely ground but still have some small pieces for texture, being careful not to turn them into peanut butter.

Add the sugar, cassava flour, and salt to the ground peanuts in the food processor and pulse a few more times until everything is evenly combined into a sandy mixture.

Test the mixture by pressing a small amount in your hand; it should hold together when compressed but crumble when you bite into it, adding a tiny bit more sugar if needed.

Press the mixture firmly into small cylindrical molds, cupcake liners, or shape by hand into small rounds, packing tightly so they hold their shape.

Unmold the paçocas carefully and store in an airtight container at room temperature, where they will keep for up to two weeks.