Mantecol is a traditional Argentine sweet treat, similar in taste and texture to halva, but primarily made with peanut butter. It is a popular snack especially enjoyed during the holiday seasons in Argentina.
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Heat the sugar, water, and lemon juice in a saucepan until it forms a hard ball.
Let it cool slightly and then transfer it to a blender and blends until it turns light in colour.
Gently fold in the peanut butter until well combined.
If desired, sift the cocoa powder into the mixture for a chocolate variation and fold gently.
Gradually add the sugar mixture into the peanut butter mixture, folding it in carefully . Continue until the mixture is smooth and fully incorporated.
Line a baking dish with parchment paper or lightly grease it. Pour the mixture into the dish and smooth the top with a spatula.
Refrigerate for at least 4 hours or until firm.
Once set, cut the Mantecol into bars or desired shapes and serve.
Ensure the egg whites are beaten to stiff peaks for the best texture.
For a smoother finish, use a spatula to level the top of the Mantecol before chilling.
For a vegan version, substitute egg whites with aquafaba.
Can I use a different nut butter?
Yes, you can substitute peanut butter with almond or cashew butter for a different flavor.
How should I store Mantecol?
Store in an airtight container at room temperature for up to one week or in the refrigerator for up to two weeks.
Can Mantecol be frozen?
Yes, it can be frozen, tightly wrapped, for up to two months.
Is there a vegan option?
Yes, use aquafaba instead of egg whites for a vegan version.
What can I serve with Mantecol?
Mantecol pairs well with coffee or can be served as a post-dessert treat.
