Place the peanuts in a food processor or blender. Pulse until they turn into a fine powder. Be careful not to overblend, or you’ll end up with peanut butter!

Pour the powdered sugar into the ground peanuts. Pulse again until fully combined and the mixture feels like damp sand.

Squeeze a little bit of the mixture in your hand — it should hold its shape. If it’s too crumbly, add a tiny bit more ground peanuts.

Line your work surface with parchment paper. Pack the mixture tightly into a small round mold or cookie cutter. Press firmly to compact it.

Gently push the Mazapan out of the mold. If it breaks, simply pack it again. It might take a little practice, but you’ll get the hang of it!

Place the finished Mazapan candies in an airtight container. Keep them at room temperature.