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!
Mazapán is a Mexican candy made of 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.
This peanut 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.
Mazapanes are always eaten picking bits with your fingers. But since 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!
Making a homemade version of this Mexican treat takes so little time. Besides, they make the perfect gift for holidays and special occasions!
- Peanuts: You will need toasted, unsalted peanuts. You can also mix in some nuts such as macadamia, almonds, or even pistachios.
- Sugar: Use confectioner’s sugar, also known as powdered sugar. This type of sugar will combine easier with the peanuts. Depending on the type of peanuts you will use, you might need a little more sugar than the recipe ask for.
Did you know? – Peanuts are not actually a true nut, but a legume in the same family as lentils and peas.
How To Make Mazapan Candy
Process: Place 1 1/2 cups of toasted 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.
Top Tip: If you see the texture is too compact, add more sugar one tablespoon at a 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. Make sure you press really hard!
Unmold: Last, remove the cookie cutter by gently pressing on the sides, not on the middle, little by little until the mold comes out.
- Do not process the peanuts for too long or they will become oily.
- Don’t hesitate to press hard when forming the little treats, so they will nicely compact and become also easier to remove from the mold and keep its shape.
- If you making this candy with a more elaborated form, use a Q-tip to gently push the compacted mixture 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.
What molds to use?
The traditional Mexican peanut candies 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.
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: Carefully coat the little treats with powdered sugar.
You can store this 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.
Is Mazapan and marzipan the same thing?
No. Marzipan is a Spanish confectionery made of ground almonds, sugar, and honey. It has a soft texture that allows to shape into figurines or used to decorate cakes. Mexican mazapán on the other hand is made of peanuts, instead almonds, and has a crumbly texture.
Are mazapanes vegan?
Yes. Mazapanes are vegan and gluten-free since they don’t contain any animal or gluten products.
Are mazapanes healthy?
These peanut candies are not considered a healthy treat since they contain a large amount of sugar and fat. However, you can still enjoy them in small quantities and occasionally without any guilt.
What is De La Rosa?
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 on top, and you can buy them either individually or in small yellow boxes.
More Mexican Treats
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- 2-inch (5cm) round cookie cutter
- food processor
- 1 ½ cups peanuts (unsalted and toasted)
- 1 ⅓ cup powdered sugar (read notes)
- Place peanuts in a food processor. Run the processor a few times to make a roughly mixture.
- Add the powdered sugar and continue processing in intervals, scrapping the sides and the bottom of the bowl, until a fine powder mixture forms (read note 1).
- Place a small 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.
- Remove the cookie cutter by gently pressing on the sides, not on the middle, little by little until the mold comes out.
- Carefully transfer the mazapan onto a serving plate or wrap it if you want to eat it later.
- You can use up to 1 1/2 cups of powdered sugar. Just make sure to add it one tablespoon at time, process, and check the texture.
- 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.
Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.