Over the past two weeks I have been acting like a mad scientist trying to make peanut panocha, those peanut studded raw sugar flat discs you can buy anywhere in the Philippines. They are sort of grainy, not chewy, and soft enough not to break your teeth. I searched and searched and searched online for a store that sells them, no such luck. And the more I searched for the candies or the recipe the more I got the munchies like a crazed pregnant woman. I guess the candies won't pass the FDA's approval probably due to germs, packaging, etc . Or maybe there isn't any demand for these treats and nobody but me and my family love them.
Peanut panocha, also spelled panutsa in the Philippines is a cousin of penuche. Penuche, origin is Nahuatl (Mexican), are fudgy candies made with brown sugar, heavy cream, milk, and chopped nuts. The Philippine panocha however are made of whole peanuts and very dark raw sugar, also called panucha shaped in a coconut shell and sold by the pair. I made them three times adapting a recipe I found online but the candies came out chewy. However, when I left them on the counter for a couple of days the candies dried up and started becoming grainy, the consistency almost like the ones in the Philippines although still a little bit chewy. I ran out of Philippine panocha and used gur, the Indian and Pakistani raw sugar lumps which are as tasty as the panocha but very hard to break into small chunks. If anybody knows how to make peanut panocha and the Cebuano version called peñato which are shaped into small lumps, please let me know, I'd really appreciate it.:-)