Mazapan Recipe – Mexican Peanut Candy

Mazapan is a crumbly, sweet, and delicious Mexican candy made with toasted peanuts and powdered sugar. The recipe is super easy to make at home and it makes the perfect gift for peanut lovers or anyone with a sweet tooth!

Naturally gluten-free and vegan. This easy recipe will become your favorite once you see how easy is to make at home!

What Is Mazapan?

Mazapan is a Mexican peanut candy very popular all over the country. This candy is made with only two simple ingredients: Peanuts and powdered sugar.

Processing those two ingredients together results in a crumbly paste that is then formed into round disks, and wrapped in cellophane.

There are some brands that make this candy and export it all over the world, but the most known and loved is certainly “De La Rosa”.

Chances are you’ve seen this Mexican peanut candy before, they’re wrapped in cellophane, have a small rose printed on top, and you can buy them either individually or in small yellow boxes.

But making a homemade version is better and it takes so little time! Besides, they make the perfect gift for holidays.

How Is Eaten?

Mazapanes are always eaten picking bits with your fingers. But be aware, they have a crumbly and fragile texture and will practically fall apart as you try to break it off.

That’s why wrapping them is always a good idea, so you can pickup the crumbs from the paper and enjoy every bite!

The Texture & Taste

This delicious treat have a chalky and crumbly texture with some peanut bits here and there. When you take a small bite, it will practically dissolve in your mouth and you will first feel the sugar and the peanut taste afterwards.

What molds to use?

The traditional Mexican mazapanes have a round shape about the size of an Oreo cookie. You can achieve that shape by using a 2-inch (5cm) round cookie cutter, but I suggest using your imagination and try other cutters to make different shapes according to the season, here are the ones that comes to my mind:

• Christmas: Stars, Christmas trees, or candy canes.
• Valentine’s Day: Hearts, in various sizes.
• Easter: Flowers, rabbits, and eggs.
• Halloween: Jack-o-lanterns, cats, and skulls.
• Thanksgiving: Turkeys, leaves, and pumpkins.

The ingredients needed

You’re going to need only 2 ingredients to make those mazapanes: 1 1/2 cups of toasted, unsalted peanuts and 1 cup of powdered sugar.

Depending on the type of peanuts you using, you might need a little more sugar than the recipe ask for.

How To Make It

Process: Place 1 1/2 cups of roasted peanuts in a food processor. Run the processor a few times to make a roughly mixture.

Mix: Add the powdered sugar and continue processing in intervals, scrapping the sides and the bottom of the bowl, until a fine powder mixture forms.

Tip: If you see you need a little more sugar, add one tablespoon at time.

Form: Now, place a 3×3 -inch (8x8cm) square of parchment paper on a flat surface and arrange the cookie cutter you’re using on it. Fill the cookie cutter with the peanut mixture.

Using the same spoon, press it down hard to compact well the mixture.

Unmold: Last, remove the cookie cutter by gently pressing on the sides, not on the middle, little by little until the mold comes out.

Useful notes

• Do not process the peanuts for too long or they will become oily.
• Don’t hesitate to press hard when forming the mazapanes, the harder, the compact the treats will be, therefore the easiest to remove from the mold and keep its form.
• If you making this candy with a more elaborated form, use a Q-tip to gently push the mazapan out of the mold.
• Can’t find unsalted peanuts? Use salted peanuts, you can wash them, pat dry them, and roast them in the oven to get rid of salt and moisture.

Other Versions

Use this basic recipe to make your own Mexican peanut candy version with these ideas:

• Salty: Use salted roasted peanuts to add a salty kick.
• Textured: Add chopped dark chocolate to the peanut mixture for a crunchy texture. Or finely chop dried cranberries or raisins and add those too.
• Mixed: Use half peanuts and half any other nut you prefer, my favorites are pistachios, almonds, and hazelnuts.
• Chocolaty: Cover some pieces with melted chocolate and allow to harden, then wrap the candies as suggested.
• Coated: Coat with powdered sugar.

Other uses

This amazing peanut treat can be adapted and used also for other recipes, such as conchas bread, Carlota, arroz con leche, and my favorite: Atole de mazapan. If you made a large batch, try and make one of those mentioned recipes and let me know if you liked them.

Storage

You can store Mexican peanut candy at room temperature wrapped in cling film or parchment paper and placing them in an air-tight container for up to 3 weeks. For storing in the freeze, wrap them tightly with cling film one by one and store up to 4 months.

More Mexican Treats

• Mexican candied pumpkin (calabaza en tacha).
• Sandia Loca (crazy watermelon).
• Mangonadas (mango slushie).
• Cajeta (Mexican caramel).

Watch The Video

Did you know? – Peanuts are not actually a true nut, but a legume in the same family as lentils and peas.

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