4 cups unsalted roasted peanuts
1 cup sugar
6 ounces semisweet or bittersweet chocolate
Uploaded: 23 April 1994 by Lon Hall
This recipe come from a column written by Richard Perry that appeared in the food sections of the Los Angeles Times on 10 March 1994.
A Mexican adaptation of marzipan.
Grind peanuts fine in food processor. Add sugar and process into compact paste. Divide into 12 equal pieces. In 2 l/2-inch-diameter ramekin, mold each piece into thick disk. Remove, disks from mold carefully.
Melt chocolate in double boiler and keep warm. Spoon 1 generous tablespoon melted chocolate onto wax paper. Carefully place 1 peanut disk on top and move around to cover entire bottom of disk with chocolate. Then enrobe top and sides with melted chocolate. Repeat process to enrobe remaining disks. Place candies, still on wax paper, in refrigerator until ready to serve.
Makes 12 candies.