This simple Maple Mazapan recipe makes compulsively eatable Mexican peanut candy.
Mix the peanuts and sugar. In a food processor combine the peanuts and sugar until they are a fine, crumbly texture resembling bread crumbs.
Add the peanut butter. Pulse until combined.
Pour in the maple syrup. With the lid still on your food processor, remove the top piece of the lid that allows you to safely add ingredients to the bowl while the processor is running. Turn on the processor and pour the syrup in.
Scrape down the sides. Turn off the food processor and scrape down the sides of the bowl with a spatula or spoon, then replace the lid and pulse a few more times.
Add water. With the lid still on, remove the top piece that will let you add water safely. With the processor turned on, pour in the water 1 tablespoon at a time, until the entire mixture comes together into a rough dough that holds its shape. (See the photo in my blog post.) You can test this by turning off your processor and pinching a piece of dough between your fingers. If it holds its shape, it’s done.
Shape the candy. Use your desired mold to shape the mazapan. If you are using a silicone mold or saran wrap, make sure you press the mazapan together. You should press it quite firmly to pack the candy into the mold. This will help it hold its shape.
If you are using a push-out cookie press or cookie cutter, scoop the desired amount of dough into your hands and firmly press it into a flat disc as if you were going to cut out cookie shapes. Then simply use your cutter to create the shape.
Gently remove the mazapan from the mold and set it aside as you shape the remainder of the dough.
Serve. Once you have finished shaping all your candies they are ready to eat!
Storage: Place the mazapan in an airtight container and store in the fridge for up to 7 days. You can also freeze it in an airtight, freezer-safe container for up to 3 months.
Keywords: mazapan candy, mazapanes, homemade de la rosa mazapan, peanut candy