Pimp my nuts

In the south of Brazil they call it 'Amedoim Pim-Pim', in Rio we call it 'Torradão'... I'm open for suggestions for an English name. They're peanuts covered in a crust of sugar and chocolate. This is my first attempt at making them and I'm 80% happy so far. Still need to improve the technique so I can get even more sugar and chocolate to stick to the peanuts. So here's the recipe for 'Sugar and Chocolate encrusted peanut' or Amendoim Pim-Pim:


  • 800g of jumbo ready-toasted peanuts
  • 1 cup of caster sugar
  • 1/2 cup of water
  • 2 tbs of chocolate drink powder*
  • 1/2 a tsp of baking powder

*It's rare to find popular Brazilian recipes which contain real coco powder. Most of the country is happy enough using 'Nescau' which is the local name for 'Nesquick'. Ah, don't worry about the Flaxseed if you don't have any. The usual recipe does not use it anyway.


  1. Add the sugar and the water to a large pan or wok and let it simmer until it forms a clear syrup.
  2. Add the peanuts and chocolate powder and start stirring
  3. Lower the fire and continue stirring until the mixture starts glueing together and you can start seeing the bottom of the pan.
  4. Sprinkle the baking powder over the mixture. It will start frothing and the sugar will start to crystalise
  5. Tip the whole gunk into a deep oven tray and put it in the oven at 150c.
  6. Bake in the oven for another 20 mins stirring it occasionally
  7. Remove from the oven and let it cool. When it cools down the nuts should be nice and covered in the mixture and be nice and crunchy
  8. Serve in little paper cones** or store in an air tight jar for those lonely rainy afternoons.

** I'm using bits torn out of my large stock of JungleDrums Magazine. Which is not only a great read but its beautifully designed pages add more Brazilianess to it.

Here are a few people on YouTube making the recipe (Portuguese only sorry),,

Mini Acarajés

Seleção Brasileira