Paçoca

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Press the mixture firmly into small cylindrical molds, cupcake liners, or shape by hand into small rounds, packing tightly so they hold their shape.
5. 5 Unmold the paçocas carefully and store in an airtight container at room temperature, where they will keep for up to two weeks.