Mazapan Mexican peanut candy is lush and delicious, and it’s the perfect weekend recipe because it requires no cooking. I suggest you call up some friends and have fun making Mexican mazapán. Make a big batch, like I did, and you will also make memories.
Let’s go down memory lane, over five years ago, when I made mazapan Mexican peanut candy for an art show. It was presented as an art object, and eaten, at an art exhibit held in February, 2010 in Houston, Texas, titled “The Candy Shop.”
I was invited to collaborate with three visual artists, Raúl Gonzalez, Edu Portillo and Andre Amaral. They created sculptures, acrylic paintings and I made candies to be presented as edible art objects. “The Candy Shop” was hosted by“Fresh Arts,” and the exhibit was an exploration of the fast-changing and dynamic Latinx experience of identity, community and nostalgia. The organizers explained: “From cuisine to everyday products, society is becoming increasingly influenced by Latin American arts and cultures. The exhibit features Brazil, El Salvador, and US Chicano candy culinary perspectives.”
So, for this art show I wanted to emphasize how making candy and eating it is a way of re-making our identity, staying current while deeply rooted.
Traditional mazapán is a cousin of marzipan which originates in Asia and the Middle East and is made with almonds and sugar. Mazapán is distinctly Mexican in that it uses peanuts instead of almonds. The Spanish word for peanut is “cacahuate,” which comes from the original Mexican name in the Nahuatl language, tlacáhuatl. Tlacáhuatl is composed from the words tlalli, earth, and cacahuatl, cacao, so the little peanut is known as “cacao of the earth.”
Cacahuate is native to South America, and was cultivated in Tehuacán in the Mexican state of Puebla long before European contact. Archaeology and native documents give evidence of cacahuate farming in Tehuacán dating back to 200 CE (AD).
This traditional recipe adds corn starch which is of course native to Mexico. Once you bite into these, you’ll love the almost peanut-butter sweet taste. Some have called it Ruiz’s pieces!
Method 1. In a food processor, process the ingredients until they form a pliable dough that feels like putty. 2. Roll out the dough to a 1/4″ thickness 3. Using a round fluted cutter, form the candies and set aside for storage.
Marzipan originates in Asia and the Middle East. Mazapán is distinctly Mexican in that it replaces the almonds with peanuts, which are of Latin American origin. We add corn, which is, of course, native to Mexico.
Mazapán is a popular Mexican candy made of peanuts and powdered sugar that is blended and processed together and compacted into a small mold. You can find it at most Mexican grocery stores, but it's just as easy and delicious to make them at home.
The simplest way to enjoy De La Rosa Mazapan is to simply unwrap the candy and savor it on its own. The smooth texture and rich flavor make it a delightful treat that is perfect for satisfying your sweet tooth.
The glory of marzipan is because it holds a shape easily, you can cut out or mold your own figures to decorate holiday pastries. It's also used as a kind of heavy-duty frosting for Christmas cakes because it helps long-keeping cakes (like fruitcakes) retain their moisture instead of going stale.
Peanuts were grown as far north as Mexico when the Spanish began their exploration of the new world. The explorers took peanuts back to Spain, and from there, traders and explorers spread them to Asia and Africa. Africans were the first people to introduce peanuts to North America beginning in the 1700s.
The invention of marzipan is usually attributed to Lübeck, Germany. Legend has it that during a 15th century famine when flour for making bread became scarce, the senate of Lübeck ordered bakers to create a replacement. Using eggs, sugar, and stores of almonds, the clever bakers came up with marzipan.
In Russia, marzipan is known from the fairy tales of Andersen, Hoffmann, the Brothers Grimm, where it symbolizes children's happiness and magic. Under the "tsarist regime" marzipan was produced for more than a hundred years. Only very wealthy people could afford a rare gourmet delicacy.
Mazapán is distinctly Mexican in that it uses peanuts instead of almonds. The Spanish word for peanut is “cacahuate,” which comes from the original Mexican name in the Nahuatl language, tlacáhuatl.
De la Rosa Company - Making Mexican Dulces for Over 75 Years! In 1942 Jesus Michel Gonzalez and his family began making candies in their home in Guadalajara, Mexico. From there, the de la Rosa company was born! Today de la Rosa's Mazapán candies are one of the most well-known candies in Mexico.
What we love about Mexican candy is its unique approach to sweetness: while sugar has become an essential ingredient, most Mexican candies balance out their recipes with salty, sour, and zesty flavors you won't find anywhere else. And yes — spicy Mexican candy can get so hot it'll knock your socks off!
Marzipan is used in a variety of dessert and candy recipes, including everything from cookies and cakes to truffles and pralines. Marzipan is also often dyed and shaped into miniature fruits to be enjoyed on their own or used to decorate cakes.
Distinct Flavor: Mazapan has a distinct peanut flavor that many people find enjoyable and nostalgic. Texture: The crumbly and melt-in-your-mouth texture is a key characteristic of Mazapan, providing a unique eating experience.
1 Because marzipan is based on almonds, it is a sufficient content of vitamin E, in fact, as in the walnut. This vitamin in nature is a very powerful antioxidant and helps to fight stress and nervous tension.
Almonds, sugar, and eggs are the ingredients of this delicious dessert. It's very traditional in Toledo, Spain, and known worldwide, especially in Mexico.
Marzipan comes from nuts—it's traditionally made with ground almonds. In order to maintain quality standards, many countries regulate the percentage of almonds a recipe must have for it to be legally called "marzipan." This discourages the use of apricot kernels as a cheap substitute for almonds.
While peanut snacks dominate a large share of the market in Mexico, peanuts are also used in Mexican cooking, like in complex molé (pronounced mo-lay) sauces and salsas. Read more about those in a profile of Mexican chef Iliana De La Vega and in an exploration of Mexican molé.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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