Pacoca Two Peanut Candy Rounds

Heat the oven to 160 °C. Spread all the raw peanuts on a small baking tray and roast for 10-12 minutes, stirring halfway, until lightly golden and fragrant. Watch closely near the end to avoid burning.

Transfer all the roasted peanuts to a plate and cool for 10 minutes. Put them in a mortar with all the sugar and a tiny pinch of salt.

Pound and grind for 5-8 minutes, scraping the sides as needed, until very fine and like damp sand. A pinched spoonful must hold together as the peanuts release their oil. Stop before the mixture becomes smooth peanut butter; do not add water or oil.

Divide all the mixture equally between two small round cookie cutters about 3 cm wide on a plate. Press very firmly into compact rounds, then carefully lift the cutters and push the candies free. Serve both together in one small dessert bowl as one portion; the candies should be crumbly but hold their shape.