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What is Mazapán? (Mexican Peanut Candy + Homemade Recipe)

Mazapan is a delicious and unique Mexican treat worth trying if you are a fan of sweet, nutty flavors. This candy brings me so many childhood memories; I still remember how finding a mazapan de la Rosa in the goodie bag or between the candy in the piñatas gave me so much joy.

Recipe

A stack of five round, beige cookies is on a dark plate against a black background. They resemble crumbly and rich mazapán, with cookie crumbs scattered on the white surface. To the side, a light gray cloth adds texture to the scene.

What is mazapan

Mazapán is more than just candy—it’s a little piece of nostalgia wrapped in delicate paper. It is with just peanuts and sugar. This crumbly, melt-in-your-mouth sweet has been part of birthdays, holidays, and school lunches for as long as I can remember. There were always some in every piñata, especially during the posada season!

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
A black bowl filled with roasted peanuts sits on a matching black plate. Next to it, another black bowl holds a mound of white flour—perfect for crafting homemade peanut mazapán. The items rest on a light marble surface, creating a contrasting backdrop.

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.
A transparent food processor bowl filled with crushed graham crackers and hints of peanut mazapan rests on a light marble surface. The bowl's lid features a central black blade. A gray cloth napkin is casually placed beside the food processor, adding texture to the scene.
Overhead view of a food processor containing finely ground graham cracker crumbs mixed with peanut mazapan. The processor is placed on a light, marble countertop with a grey cloth casually draped beside it, creating a simple and clean kitchen scene.
A food processor containing a mixture of flour and peanut mazapan is placed on a light marble surface. A soft, gray cloth is partially visible beneath the processor on the left side, adding texture to the scene. The perspective looks down into the processor from above.
A food processor filled with flour, small pieces of butter, and hints of mazapán sits on a light marbled surface. A metal teaspoon with a sprinkle of flour is positioned to the right. A crumpled gray cloth napkin beside the processor adds texture to the scene.
A hand holds a portion of pale yellow mazapán flour over a food processor filled with more flour. The background surface is light and slightly marbled, while a soft, gray cloth is loosely arranged nearby, contributing to a minimalist kitchen setting.

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.

Icon of a light bulb in white against a black circular background. The bulb, much like a peanut mazapán illuminating the mind's palate, has rays symbolizing an idea or illumination. This minimalist design is bordered by the black circle, giving the impression of a glowing light.

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.

A round wooden board holds a bowl filled with a light brown powdery substance, possibly flour or peanut mazapan crumbs, with a silver spoon resting inside. Beside it, there's a piece of parchment paper and a round cookie cutter. A light gray cloth and a wooden rolling pin are placed nearby.
A hand scoops brown sugar from a round metal container on a wooden cutting board. Beside it, a peanut mazapan lies invitingly near a small wooden rolling pin and crumpled cloth. The light marbled backdrop completes this soft, welcoming kitchen scene.
A metal bowl filled with crumbly dough and a spoon sits on a round wooden cutting board. Beside it, a small circular portion of peanut mazapán rests on parchment paper. A wooden pestle is nearby, and a light-colored cloth is draped at the edge of the board on a smooth white surface.
A hand presses crushed crumbs mixed with peanut mazapán into a round pan on a wooden cutting board, using a small tamper. The board has a hole in the handle, and a gray cloth is partially visible at the bottom. Natural light casts soft shadows on the surface, enhancing the scene's cozy feel.
A person’s hand is scooping semolina from a metal bowl on a round wooden cutting board, creating a scene as inviting as crafting peanut mazapan. A light-colored pestle sits beside the bowl, with parchment paper and a small spoon resting nearby. A gray cloth lies elegantly on the light surface.
A wooden board holds a round metal bowl filled with beige flour, reminiscent of the delicate texture of mazapán. Beside it, a wooden pestle rests on the board. A piece of brown parchment paper cradles a circular block of the same flour. A white cloth is draped at the bottom edge, all on a light surface.

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.
A stack of round, creamy cheese blocks is artfully arranged on a dark plate against a black background. Crumbs and small nuts—reminiscent of mazapán—are scattered on the white surface and wooden base. A gray cloth is partially visible, enhancing the rustic presentation.

Frequently asked questions

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A stack of round, creamy cheese blocks is artfully arranged on a dark plate against a black background. Crumbs and small nuts—reminiscent of mazapán—are scattered on the white surface and wooden base. A gray cloth is partially visible, enhancing the rustic presentation.

Mazapan

Alejandra Graf
Mazapan is a delicious and unique Mexican treat worth trying if you are a fan of sweet, nutty flavors. This candy brings me so many childhood memories; I still remember how finding a mazapan de la Rosa in the goodie bag or between the candy in the piñatas gave me so much joy.
5 de 1 voto
Prep Time 15 minutes
Cook Time 0 minutes
0 minutes
Total Time 15 minutes
Course Dessert
Cuisine Mexican
Servings 8 pieces
Calories 188 kcal

Equipment

Ingredients
  

  • 1¼ cup peanuts
  • 1 cup confecctioner's sugar
  • 1 teaspoon peanut butter optional

Instructions
 

  • Start by grounding the peanuts in the food processor or a powerful blender such as a Vitamix. I like to pulse them instead of letting the machine run. If you process the peanuts for a very long time, they can become peanut butter, and we are looking for powdered peanuts.
    Scrape the sides of the bowl from time to time. Then add the sugar and mix until you have a fine powdery texture that stays together when pressed between your fingers.
    Add the peanut butter if needed.
  • 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

Serving: 1pieceCalories: 188kcalCarbohydrates: 19gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 5mgPotassium: 170mgFiber: 2gSugar: 15gCalcium: 24mgIron: 1mg
Keyword mazapan, mexican peanut candy, peanuts

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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5 from 1 vote (1 rating without comment)
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