The nostalgic Mexican candy: the Mazapan. This Mazapan recipe is easy, simple and the perfect sweet treat after a long day. Mazapanes are one of the most popular sweets in Mexico, they even have a holiday dedicated to them! January 12th is International Mazapan Day.
This Mexican Mazapan Recipe takes me down memory lane to my childhood summers in Michoacán, Mexico. I would go the corner store to get my hands on the De La Rosa mazapan candy! If you’ve had this candy before, you know that it is super crumbly and breaks apart easily. I still remember the struggle of trying to open the wrapper without having the candy break apart.
This Mazapan recipe is much better than the De La Rosa mazapan candy. Why? Well for starters this one does not break apart and crumble all over your lap. The texture is not as dry as the original mazapan which is a huge win! The best thing about making a recipe at home is that you can always modify it to your liking.
Two Main Ingredients in this Mazapan Recipe
Peanuts: Roasted, unsalted peanuts is what you’ll need.
Confectioners sugar: Also known as powdered sugar or icing sugar.
Dark Chocolate (optional): I get the 70% cocoa chocolate bar.
Making the best Mazapan Recipe in 5 easy steps:
- Process the peanuts for 2-3 minutes until fine crumbles are created.
- Add confectioners sugar to the food processor and process for 4-5 minutes scraping down the sides every minute or so. Check to see if mixture sticks together when you squeeze it with two fingers.
- Pack it into a cookie cutter using your thumb. The tighter you pack the better.
- Once round patty is formed, take it out of the cookie cutter by pushing it out from the sides and not the center.
- Melt chocolate, drizzle on top or dunk entire mazapan in fo a fully coated style. Enjoy!
Processed peanuts should appear like this:
Processed peanuts + confectioner sugar should looks like this: