These peanut candy treats are a beloved Brazilian party staple called Cajuzinhos. Made with just four simple ingredients, this classic sweet is no-cook, quick to prepare, and can be ready in under an hour. Ideal for parties, holidays, or as a thoughtful homemade gift. This version yields about 50 pieces and can be easily doubled.
Other Brazilian party docinhos you’ll enjoy: Brigadeiro Recipe – Brazilian Fudge Balls, Beijinhos de Coco – Brazilian Coconut Balls with Condensed Milk.
Cajuzinho – A Classic Brazilian Party Treat
Oi, gente!
Brazilian food lovers are likely familiar with brigadeiros, the most famous and adored “docinho” at parties. Beijinhos, the coconut version, are a close second for coconut fans. Cajuzinhos are another traditional and much-loved docinho that deserves a spot at any Brazilian festa.
What are cajuzinhos?
Cajuzinho means “little cashew.” These bite-sized candies are peanut-forward, slightly chocolatey, and sweet — yet surprisingly simple to make. The recipe relies on four pantry-friendly ingredients: sweetened condensed milk, cocoa powder, roasted peeled unsalted peanuts, and granulated sugar for rolling.
Despite the name and cashew-like shape, the most common versions are made with peanuts. Historically cajuzinhos were prepared with cashews in northern Brazil, but peanuts became a practical and popular substitute in other regions.
A brief history
Cajuzinhos originated in Brazil’s northern and northeastern regions where cashew trees are common. When the recipe spread to other parts of the country, cashews were sometimes swapped for more accessible peanuts. The cashew shape and the name remained, and the peanut-based version became the familiar classic in many households. Regional variations exist — some are cooked in a pan like brigadeiros, and others use different binders — but the no-cook peanut version is quick and widely enjoyed.
Try cajuzinhos at your next gathering to bring an authentic Brazilian touch to the dessert table.
Ingredients:
- Peanuts — roasted, peeled, and unsalted. Use most of them ground into a flour and reserve about 50 whole peanuts for decorating.
- Sweetened condensed milk — essential for sweetness and texture. Not interchangeable with evaporated milk.
- Cocoa powder — unsweetened cocoa yields the best chocolate balance. Chocolate drink powders can be used but will produce a sweeter, lighter-colored result.
- Granulated sugar — for rolling the finished cajuzinhos.
Equipment:
- Blender or food processor (to grind peanuts)
- Mixing bowls
- 1 tablespoon cookie scoop (optional for consistent sizing)
- Candy cups or serving platter
- Airtight container for storage
How to make Cajuzinhos – Brazilian Peanut Candy
1. Reserve peanuts for topping. Set aside about 50 whole peanuts to finish the cajuzinhos. This decoration is traditional and creates the classic look.
2. Grind the remaining peanuts. Pulse roasted, peeled, unsalted peanuts in a blender or food processor until they become a fine, sandy flour. Avoid overprocessing to prevent making peanut butter.
3. Combine dry ingredients. In a large bowl, mix the ground peanuts with the cocoa powder until evenly combined.
4. Add condensed milk. Stir in the sweetened condensed milk and mix until the mixture forms a homogeneous, slightly sticky paste.
5. Rest the mixture. Let it sit for about 20 minutes at room temperature or 10 minutes chilled. Resting firms the mixture and makes it easier to shape without sticking.
Shape your cajuzinhos
Traditionally cajuzinhos are shaped like small cashews. Scoop roughly a tablespoon of the mixture and roll it into a ball. To form the cashew shape, run your finger along one edge to create a small tip, or roll into a short sausage and gently pinch one end to shape it.
Pro tip: You do not need to oil your hands. Oiling prevents the sugar from adhering properly. If hands become sticky, rinse and dry them occasionally while shaping.
Finish: Roll each shaped cajuzinho in granulated sugar, press a reserved whole peanut onto one end for decoration, and place into candy cups or arrange on a serving platter.
This recipe yields about 50 cajuzinhos depending on size. Using a tablespoon scoop helps keep the pieces uniform and speeds up assembly. Serve them on a platter or individually in paper candy cups for a classic presentation.
Storage and make-ahead tips
You can prepare the mixture a day ahead and shape the cajuzinhos the next day. Cover the mixture with plastic wrap and keep it in a cool place; if refrigerated, allow it to come to room temperature for a couple of hours before shaping to avoid condensation that will dissolve the sugar coating.
Once rolled, store cajuzinhos in an airtight container at room temperature in a cool place for up to 4–5 days. Note they will gradually firm and lose a bit of their fresh texture over time, so they’re best eaten within a day or two after assembly when served at parties.
Recipe (yields ~50 cajuzinhos)
- 1 pound roasted, peeled, unsalted peanuts (reserve ~50 for decorating)
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup unsweetened cocoa powder
- 1/2 cup granulated sugar for rolling
Basic method
- Add sugar to a shallow dish for rolling and set aside.
- Reserve about 50 whole peanuts for decoration.
- Grind remaining peanuts into a fine flour in a blender or food processor, working in small batches to avoid creating peanut butter.
- Whisk peanut flour and cocoa powder together in a bowl.
- Pour in condensed milk and mix until a uniform paste forms. Rest 20 minutes at room temperature or 10 minutes chilled.
- Scoop about 1 tablespoon portions, shape into little cashews, roll in sugar, and press a peanut on top.
- Arrange on a platter or in candy cups and serve.
Notes
Store cajuzinhos in an airtight container at room temperature in a cool place for up to 4–5 days. They will firm with time, so for best texture, serve within a day or two.
