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Mazapan candy is a Mexican sweet that's super simple to make with just two ingredients! This soft, crumbly, peanut treat is ready to eat in minutes.
Why you'll love this recipe
Mazapan, Mexican peanut candy, is the most popular candy in Mexico! The peanuty flavor and crumbly texture is unique and delicious.
There are many different brands of commercially made mazapan, but the most famous is de la Rosa. All over Mexico you can find their little disc shaped treats wrapped in cellophane printed with a red rose.
Commercial mazapan is purposefully very dry and crumbles as you eat it. The candy disolves into a peanuty powder in your mouth.
This homemade version isn't quite as powdery, but is every bit as delicious! It's like peanut fudge that melts in your mouth.
Mexican mazapan candy is easily made with unsalted or lightly salted roasted peanuts and powdered sugar combined in a food processor for a few minutes. Processing just until the crumbles stick together creates the traditional powdery texture.
Discover for yourself why this delicious treat is so popular!
Ingredients
Instructions
This is an overview of the instructions.The full instructions are in the recipe card below.
- In the bowl of a food processor, pulse the peanuts a few times to chop into small pieces.
- Add the confectioners' sugar and process until the mixture forms small crumbs and begins to stick together when pressed between your fingers.
- Place the cookie cutter on a sheet of wax paper. Spoon the crumbly peanut mixture into the cookie cutter.
- Press the mixture firmly with your fingers or with the back of a spoon to compact it as much as possible. Gently lift the cookie cutter off the mazapan disc.
Storage
Store unwrapped mazapan discs in layers separated by wax paper in an airtight container at room temperature for up to 3 weeks.
Mazapan candy wrapped in plastic wrap (with or without decorative tissue paper) can be stored at room temperature for up to 3 weeks.
Tips
- Pulsing the food processor in short bursts, allows the peanut mixture to be combine just until it sticks together. Over mixing releases too much peanut oil.
- Over processing makes the paste oily and will eventually turn the mixture into peanut butter .
- If the mixture feels oily, add more powdered sugar 1 tablepoon at a time until the dough is powdery but sticks together when pressed between your fingers.
- This traditional Mexican candy is very dry and crumbly. However, it's also delicious if purposefully (or unpurposefully) it's mixed just slightly longer for a softer, smoother consistency that is similar to fudge.
- A traditional mazapan recipe uses unsalted peanuts. For a delicious sweet-salty variation, try lightly salted peanuts instead.
- This sweet can also be made using nuts such as almonds, hazelnuts, or pistachios.
- Dip or coat the mazapan discs in melted chocolate for a special treat.
- Make bite sized mazapan discs using a 1" round cookie cutter.
- Mazapan candy can be made in different shapes using cookie cutters in any simple (not too detailed) shape.
Frequently asked questions
Mazapan vs marzipan, what is the difference?
Mazapan is a crumbly Mexican peanut candy made with just ground peanuts and confectioners' sugar. Marzipan is a soft, sweet almond paste made with ground almonds, confectioners' sugar, corn syrup, and almond extract.
What is de la Rosa Mazapan?
De la Rosa is the most popular manufacturer of Mexican mazapan candy. Their powdery, crumbly confections are sold in 2" discs wrapped in cellophane.
Why is my homemade mazapan soft and oily?
Over processing causes the peanuts to release excess oil causing the mazapan candy discs to be soft and potentially oily. Pulsing the processor and checking frequently can help avoid over mixing.
How do I make homemade mazapan that is powdery and crumbly?
Minimal processing of the ingredients will create candy with a crumbly texture. If the mixture isn't dry due to over processing, add powdered sugar, one tablespoon at a time until the excess oil is absorbed.
Mexican sugar cookies, Polvorones, are a crunchy bakery-style treat.
Pabassinas are delicious Mexican iced raisin and nut cookies.
Mexican Pink Cookies (Polvorones Rosas) are crunchy pink sugar cookies sparkling with a sugar crystal coating.
Spiced Chocolate Shortbread is the perfect crunchy cookie for chocolate fans.
Chocolate Peanut Butter Candy can be made in just about any shape for any holiday!
Try this easy and delicious almond Marzipan Recipe and you'll never buy the packaged version again.
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Mazapan (Mexican Peanut Candy)
Mazapan candy is a Mexican sweet that's soft, crumbly, and full of peanut flavor! Easily make this traditional confection in minutes.
5 from 1 vote
Print Rate
Prep Time: 30 minutes minutes
Total Time: 30 minutes minutes
Servings: 9
Calories: 266kcal
Author: Wendy Sondov
Adapted From: "My Sweet Mexico" by Fany Gerson
Equipment
1 2" circle cookie cutter or use 1" circle cookie cutters for bite sized candy
Ingredients
- 2 cups unsalted roasted peanuts or lightly salted roasted peanuts
- 1 ½ cups confectioners' sugar
Instructions
Mazapan Candy
In the bowl of a food processor, pulse the peanuts a few times to chop into small pieces.
Add the confectioners' sugar and process about 5 minutes until the mixture forms small crumbs and begins to stick together when pressed between your fingers. Stop the processing frequently to scrape the sides and check the consistency.
Place the cookie cutter on a sheet of wax paper. Spoon the crumbly peanut mixture (about 1 ½ tablespoons) into the cookie cutter.
Press the mixture firmly with your fingers or with the back of a spoon to compact it as much as possible.
Gently lift the cookie cutter off the mazapan disc. Repeat until all of the mixure has been used.
Store in layers separated by wax paper in an airtight container at room temperature for up to 3 weeks.
Decorative Wrapping
Wrap each piece of candy in plastic wrap.
Cut tissue paper into 8" squares. Cut a ¾"-1" fringe on along two opposite sides of each square.
Place a wrapped mazapan disc in the center of a tissue paper square with the fringes sides on the left and right. Roll up the candy in the tissue and twist the fringed sides to secure the wrapping.
Notes
- Pulsing the food processor in short bursts, allows the peanut mixture to be combine just until it sticks together. Over mixing releases too much peanut oil.
- Over processing makes the paste oily and will eventually turn the mixture into peanut butter .
- If the mixture feels oily, add more powdered sugar 1 tablepoon at a time until the dough is powdery but sticks together when pressed between your fingers.
- This traditional Mexican candy is very dry and crumbly. However, it's also delicious if mixed just slightly longer for a softer, smoother consistency that is similar to fudge.
- A traditional mazpan recipe uses unsalted peanuts. For a delicious sweet-salty variation, try lightly salted peanuts instead.
- Mazapan can also be made using nuts such as almonds, hazelnuts, or pistachios.
- Dip or coat the mazapan discs in melted chocolate for a special treat.
- Make bite sized mazapan discs using a 1" round cookie cutter.
- Mazapan candy can be made using cookie cutters in any simple (not too detailed) shape.
Packing tips
- Wrap individual mazapan candies in plastic wrap before packaging or using additional decorative wrapping.
- Stack wrapped candies in a freezer weight ziplock bag or plastic storage container.
- Be sure that the container is well padded to avoid any movement within the storage container or shipping box.
- If using a ziplock bag, be sure to add padding around the bag to avoid movement of anything inside the shipping box.
Nutrition
Calories: 266kcal | Carbohydrates: 26g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 141mg | Potassium: 252mg | Fiber: 3g | Sugar: 20g | Calcium: 33mg | Iron: 1mg
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5 from 1 vote (1 rating without comment)
