Mantecol - Argentine Peanut Candy
recipe

A delicious Argentine Christmas treat made with peanut butter and Italian meringue, perfect for sweet lovers!
Preparation Time: 1 hour + overnight chilling
Serving Size: About 12-16 pieces

Ingredients:

- 200 g peanut butter (unsweetened and unsalted)
- 150 g sugar
- 4 tablespoons water
- 1 tablespoon honey
- 1 egg white
- A pinch of salt
- (Optional: Vanilla or cocoa powder)

Instructions:

1. Prepare the sugar syrup: In a saucepan, combine sugar, water, and honey. Heat the mixture until it boils, and let it cook until it reaches 121-130 °C (hard ball stage).
2. Make the egg white foam: In a mixing bowl, whisk the egg white with a pinch of salt until it forms stiff peaks.
3. Combine the mixtures: Once the sugar syrup is ready, slowly pour it into the egg white foam while continuously whisking until the mixture cools down and forms a stiff meringue.
4. Add the peanut butter: Gently fold the peanut butter into the meringue until fully combined. Add cocoa powder if desired.
5. Shape and chill: Pour the mixture into a dish lined with plastic wrap and press it down evenly. Cover the top with plastic wrap and refrigerate for at least overnight to set.
6. Serve: Cut the chilled Mantecol into pieces and enjoy!
Nutritional Information (per piece, approx. 15 g):
Calories: 80 kcal
Protein: 2 g
Carbohydrates: 9 g
Fat: 4 g
Sugars: 6 g

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