Mazapan is a popular Mexican peanut candy that's sweet, crumbly, and melts in your mouth. All you need is just two ingredients — peanut butter and powdered sugar!
Table of Contents
📖 What is mazapan?
Mazapan is a type of Mexican treat available pretty much everywhere — from vendors and markets to corner stores and big-box grocery chains.
Toasted peanuts are ground up with powdered sugar, then the dough is pressed together to form little mazapan disks.
Here in Mexico, the most widely recognized brand is de la Rosa. They make the best mazapanes in our opinion!
We've done rigorous amounts of
testing eating*, and we think we've emulated their delicious taste and texture.
Although you can buy mazapanes, we find making them at home so quick and easy. Plus, you probably already have these two ingredients kicking around!
To learn more about the differences between mazapan, marzipan, and fondant, check out our detailed guide to mazapan.
Jesus Gonazalez and his family have been making this handmade peanut candy in their house since 1942, creating the most iconic brand in the space — de la Rosa.
Mazapan has revolutionized Mexico. It's so popular in fact, it even has its own day named after it!
Although there are many brands making mazapan, none are more respected than de la Rosa.
🌱 Is mazapan vegan?
Mazapan is considered vegan-friendly, but there are a few things to be mindful of:
- Powdered sugar: Many powdered sugars are made with refined sugar, which is processed with bone char. We use Wholesome powdered sugar since it's 100% plant-based.
- Egg whites: Egg whites are occasionally used to make mazapan, but it's easy enough to omit them.
🛒 Ingredients & substitutions
Peanuts — Peanuts are the obvious choice for this treat, but you can also use pistachios, pecans, or even sesame seeds. Peanuts are full of antioxidants and other heart-healthy compounds.
Powdered sugar — To add sweetness and act as a binding agent. Don't substitute granulated sugar or liquid sweeteners as the texture will be off.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Step 1 — Add your peanuts to a blender or food processor and pulse until you achieve a coarse meal. Make sure you stop frequently to mix the peanuts around to maintain an even consistency.
Step 2 — Add in the powdered sugar and continue blending until the mixture sticks together when you press it between your fingers. This process can take anywhere from 2-10 minutes depending on your blender, so be patient!
Step 3 — Using your fingers or the back of a small spoon, press a few tablespoons of the mazapan very firmly into a round cookie cutter (or a measuring cup lined with wax paper).
Step 4 — While pressing down on the mazapan, carefully remove the cookie cutter. Continue this process with the rest of the peanut mixture.
Step 5 — Once all of your peanut butter candies are shaped, wrap them in paper or cling wrap. If you're giving them as a gift, you can even try wrapping them in pretty candy papers. Happy eating!
If you have questions about how to make mazapan, check out our FAQs or leave a comment down below!
👌 How to eat mazapan?
In Mexico, de la Rosa mazapan is packaged in clear plastic wrap. All you need to do is unwrap it, and eat it with your fingers (half the fun is trying not to crumble it to pieces).
We also love to store leftovers in the freezer. When hunger hits, we munch on ice-cold mazapanes to cool off from the heat!
Note: Try using these peanut candies in other recipes like agua de mazapán, atole de mazapán, mazapan milkshakes, or ice cream.
🥗 What to serve with mazapan?
Mazapan is best served with coffee, hot chocolate, or atoles. Try any of these recipes for the perfect pairing:
Atole de arroz — Sweet, creamy soy milk blended with rice.
Atole de guayaba — Tropical guavas mixed with plant-based milk and spiced with cinnamon and anise.
Champurrado — A Mexican chocolate drink thickened with masa harina.
Atole de elote — A fresh corn and cinnamon-infused drink.
Room temperature — Wrap your mazapanes in wax paper, cling wrap, or sandwich bags and keep them in an airtight container for up 3-4 weeks.
Fridge — Keep extra mazapanes in your fridge for up to 3 months. Just make sure they're wrapped tightly.
Freezer — Again, tightly wrap the peanut candies and store them in freezer-safe bags for up to 6 months.
Crunchy — Leave larger chunks of peanuts in the mixture for more texture.
Chocolate — Dip your mazapanes in melted chocolate, then let them harden.
Mixed nuts — Use different nuts like pistachios, cashews, or almonds. You can also use multiple nuts in the same recipe.
Fruity — Add bits of fruit like dried blueberries, cranberries, or raisins.
Spiced — Add cinnamon, anise, vanilla, or coconut extract for a change in flavor.
🧑🍳 Top tips
Blend time — Careful not to blend the mixture for too long or it will turn into liquidy peanut butter!
Choose your peanuts carefully — Choose a roasted peanut variety, or do it yourself before making the recipe.
Rinse the salt off — If you're not able to find unsalted peanuts, rinse the salt and pat them dry or quickly toast them before using.
Press down firmly — To avoid a crumbly mess, make sure you press down quite firmly when shaping the mazapanes.
You can use any molds you like! We love the classic circle because that's how they're usually served. Feel free to use squares, hearts, pumpkins, or any other holiday-inspired shapes.
If your candies are oily, you've likely blended the peanuts too long, making them release more oils. They'll still taste delicious regardless, but you can try adding more powdered sugar in.
Yes, this recipe absolutely works in a food processor.
🍴 Similar recipes
If you enjoyed this peanut butter candy, be sure to try out some of these other popular treats:
- Dulces enchilados: Gummy candies covered in chamoy and chile-lime seasoning.
- Tamarind candy: Tamarind pulp mixed with cane sugar rolled in a variety of coatings.
- Mexican sprinkle cookies: Tasty vegan sugar cookies topped with nonpareils.
- Mueganos: Crispy squares of dough stuck together with caramel sauce.
- Buñuelos: Crispy fried fritters covered in cinnamon sugar.
- Vegan Churros: Perfectly crispy Mexican churros with a rich and creamy chocolate dipping sauce.
- Tanghulu: A Chinese confection made from skewered fruits like strawberries covered in a simple candy coating.
Best Mazapan Recipe
- Blender or food processor
- Small (~2-inch) round cookie cutter
- 2 cups unsalted toasted peanuts ($1.21)
- 1 ¾ cup powdered sugar ($0.51)
- First, add the peanuts to a blender or food processor. Pulse a few times until you achieve a coarse meal. Stop frequently to scrape down the sides and bottom for an even consistency.
- Add in the powdered sugar and continue pulsing or blending until the mixture sticks together when you press it between your fingers. This process can take anywhere from 2-10 minutes depending on your blender.
- Place the cookie cutter on a plate, board, or piece of parchment paper. Using your fingers or the back of a small spoon, press a few tablespoons of the mazapan mixture very firmly into the cookie cutter.
- While pressing down on the mazapan close to the edges, carefully slide the cookie cutter up. Continue this process with the rest of the mixture.
- Once all the candies are shaped, wrap them in paper or cling wrap and store them in an airtight container for later. Happy eating!
- Blend time. Careful not to blend the mixture for too long or it will turn into peanut butter!
- Choose your peanuts carefully. Choose a roasted peanut variety, or do it yourself before making the recipe.
- Rinse salt off. If you're not able to find unsalted peanuts, rinse the salt and pat them dry or quickly toast them before using.
- Press down firmly. To avoid a crumbly mess, make sure you press down quite firmly when shaping the mazapanes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe to recipe. All prices are in USD.
- Recipe inspired by de la Rosa.
Note: We've updated this post to include new information and helpful tips about the recipe.