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FLÓRIDA PAULISTA, COUNTRY TOWN 

This is such a delicious sweet and so easy to make that you should give it a go! This recipe comes from a little country town called Flórida Paulista-SP (Brazil), where my aunts on my mother’s side used to live. I have fond memories of this town, where we always spent carnival. We had a great time wearing carnival costumes with confetti in our hands in the matinees. I remember that in the evening, we used to eat some ice cream on a famous square and then, we played on its bandstand. Typical of a country city! The trip was tiring because from Campinas to Flórida, we took around 6 hours by car and, I clearly remember my mother embroidering her carnival costumes during our journey there! Well, let’s get to the recipe! There are only three ingredients, but it is one of the best sweets to have graced the earth. From the moment you eat one, you simply can’t stop eating (hahaha!). We always make this sweet in a June party (a typical Brazilian party). There is no secret; it’s all about a good arm to mix the sweet in the pan!​​​​​​​​​​​​​​​​​​​​​​​​​

 

 

 

PEANUT SWEET

 

                                                                     

              Total Time: 1 hour 20 minutes                Makes: 22-25 lozenges

 

 

 

Ingredients:

- 2 cups unsalted raw peanuts (500 grams)

- 2 cups caster sugar, sifted (500 grams)

- 1 ½ cups skimmed milk

 

 

Method:

1. In the blender, beat peanuts little by little. But, be careful not to over beat because the best thing in this sweet are the little pieces of peanuts;

 

2. Remove the mixture from the blender, put in a pan, add sugar and milk. Cook over medium heat, stirring frequently. When the mixture starts getting thicker, the bottom of the pan starts to show and the side of the pan gets a thick sugary crust, the sweet is ready;

 

3. Then, remove from heat and transfer to a greased surface with butter and leave to cool;

 

4. Roll out and cut the candy into lozenges. Or another possibility is to make the sweet a little softer, that is, don’t let the side of the pan get too sugary. Then leave to cool on a greased surface with butter. After that, roll the candy into small balls and deep them into refined sugar until completely covered and place them into paper cups. Store in an airtight container, where they’ll keep up fresh.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

08/ 21 / 2015

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