Typically Brazilian, the Paçoca recipe originated in the rustic cuisine of Vale do Paraíba, in the state of São Paulo. Its name comes from the Tupi language “po-çoc”, which means to knead or crumble, the primary characteristic of the candy, which takes peanuts, manioc flour and sugar pounded in a pestle until it forms the candy, which looks like a wet farofa. GRO-SNK5053 PEANUT CANDY TRADITIONAL VERINHA 210G DAIR-COO1783 TRADITIONAL CONDENSED MILK NESTLE 370G DAIR-MCO2002 ORIGINAL MILK CREAM NESTLE TIN 170G DAIR-BUT1767 BUTTER WITHOUT SALT TERRA NOSTRA CV 250G GRO-DEC4292 SQUARE CASE ULTRAFESTA R30 24 UNITS Preparation 1. In a pan, mix the condensed milk, the cream, the butter and the crumbled paçoca. 2. Cook over low heat until it releases from the bottom of the pan (from 25 to 30 minutes) – the paçoquinha brigadeiro is made in the same way as the traditional brigadeiro. 3. Let it cool. 4. Make balls with the paçoca brigadeiro. 5. Crumble the paçoca and cover the whole brigadeiro. 6. Serve the gourmet paçoca brigadeiro in the cases with crumbled paçoca pieces on top. Ingredients 1 can of condensed milk 1/2 can of sour cream 1 tablespoon unsalted butter 6 units of paçoca paper case
