What is mazapan
Mazapán is more than just candy — it’s a little piece of nostalgia wrapped in delicate
paper. This crumbly Mexican peanut candy is made with just peanuts and powdered sugar, no baking, no cooking, completely vegan, and ready in under 15 minutes. Whether you grew up with De la Rosa mazapán or you’re discovering it for the first time, this easy homemade mazapán recipe captures the exact same melt-in-your-mouth texture.
If you grew up in Mexico, you know the challenge: trying to unwrap a Mazapán de la Rosa without breaking it. And while it’s perfect on its own, I love using it in fun ways—blended into agua fresca, stirred into atole, tucked into conchas, sprinkled over ice cream, or mixed into paletas. The best part? You can make it at home in minutes, and even play with flavors like mocha, cocoa, or coconut.
Why you’ll love this recipe
- Only 2 ingredients (plus an optional 1 tsp peanut butter if needed)
- No cooking required—ready in under 15 minutes
- Customizable—add cocoa, coffee, or coconut for unique twists
- Perfect for gifting—wrap in parchment or wax paper for a nostalgic touch
- Vegan and naturally dairy-free — just peanuts and sugar, nothing else.
- Kid-friendly — a fun no-bake activity to do with kids, especially around the holidays.
- Tastes just like De la Rosa — the same crumbly, melt-in-your-mouth texture you remember.
Ingredients for Homemade Mazapán
- Peanuts: Use unsalted, toasted peanuts for the best flavor. If using salted, skip adding extra salt.
- Powdered sugar: Creates that signature crumbly texture. Don’t substitute with granulated—it won’t bind as well.
- Peanut butter (optional): Helps bind if your peanuts are too dry.
How to make mazapan at home: Step by step
- Grind the peanuts – In a food processor or high-speed blender (like a Vitamix), pulse peanuts until you have a fine powder. Avoid over-processing or you’ll make peanut butter.
- Add sugar – Mix until combined, scraping down the sides. Test by pressing between your fingers—if it holds together, it’s ready.
- Form rounds – Place a 2-inch cookie cutter on parchment paper, fill with the peanut mixture, and press down firmly.
- Release gently – Lift the cutter slowly, supporting the sides with a spoon.
Tip: Store in an airtight container for up to 1 week at room temperature.
Sometimes, the peanuts we find in the store are old and dry, and they need a little extra help to achieve the perfect texture for the mazapan. Adding one teaspoon of peanut butter to the food processor will give you the perfect texture.
How to form the mazapan
Place a piece of parchment paper, approximately 4×4 in. (8×8 cm), on a flat surface and a round 2-in. (5 cm) cookie cutter on top. Fill the round cookie cutter with the peanut mixture and press it firmly into the mold until fully compact using a spoon, tamper, or pestle.
Remove the cookie cutter slowly and help yourself with a spoon by pushing the mazapán down. Remember that the texture is crumbly and fragile.
Different uses and flavors
Some people enjoy making agua fresca with mazapan. Atole is also commonly made with mazapan. In Mexico, you can find conchas, ice cream, and paletas that use mazapan.
You’ll also find various flavors, including salted peanuts, cajeta, mocha, coffee, cocoa, coconut, chocolate chip, and even Oreo.
Mazapan de la rosa history
Founded in 1942 in Guadalajara by Don Jesús Michel González, Mazapán de la Rosa turned homemade peanut candy into a household name. Today, it remains a family-owned business—and one of the most iconic Mexican sweets worldwide.
Mazapán vs. Marzipan
- Mazapán – Made with peanuts (or other nuts) + sugar. Higher nut ratio, denser texture, usually plain.
- Marzipan – Made with almonds + sugar or honey. Softer, more pliable, often flavored.
How to Store Mazapán
- Room temperature: Keep in an airtight container for up to 1 week. Mazapán is best at room temperature — refrigeration makes it more fragile.
- Layering: Place parchment paper between layers to prevent sticking or breaking.
- Gifting: Wrap individual pieces in small squares of wax paper or parchment for a nostalgic De la Rosa-style presentation.
- Freezer: Not recommended — the texture becomes too dry and fragile after thawing.
Frequently asked questions
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Homemade Mazapán (Mexican Peanut Candy — 2 Ingredients, No Bake)
Equipment
- Round cookie cutter
Ingredients
- 1¼ cup peanuts
- 1 cup confecctioners' sugar
- 1 teaspoon peanut butter optional
Instructions
- Begin by grinding the peanuts in a food processor or a high-powered blender, such as a Vitamix. It’s best to use the pulse setting rather than leaving the machine running continuously, as prolonged processing can turn the peanuts into peanut butter. We want to achieve a powdered consistency instead.ake sure to scrape the sides of the bowl occasionally. Next, add the sugar and blend until you reach a fine, powdery texture that holds together when pressed between your fingers. If necessary, incorporate peanut butter to achieve your desired consistency.
- Place on a flat surface a piece of parchment paper, about 4×4 in (8×8 cm), and on top, a round 2-in. (5 cm.) cookie cutter. Fill the round cookie cutter with the peanut mixture and press it firmly into the mold until fully compact using a spoon, tamper, or pestle. Remove the cookie cutter slowly and help yourself with a spoon. Remember that the texture is crumbly and fragile.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.