If the Roasted Peanuts still have skins, rub them between clean kitchen towels to remove as many skins as possible; spread on a baking sheet and toast briefly (2–5 minutes) if you want extra depth of flavor — let cool.
Place the cooled peanuts and the Granulated Sugar in a food processor and pulse in short bursts until the mixture resembles coarse crumbs, scraping the bowl down as needed to keep the texture even.
Add the Toasted Cassava Flour and a pinch of Salt to the processor and pulse just until the ingredients are evenly distributed and the mixture has a fine, sandy consistency that holds together lightly when pressed.
Taste and adjust: if it needs more sweetness, add a little more sugar and pulse; if it seems too oily or wet, pulse less and add a touch more cassava flour.
Press the mixture firmly into a small mold, an 8x8-inch pan lined with parchment, or into a clean board and shape into small cylinders or squares using a spoon and your hands; compact tightly so the paçoca holds its shape.
Chill the pressed paçoca for 15–30 minutes to set, then unmold and break or cut into pieces. Store in an airtight container at room temperature for several days.
