Argentine peanut nougat with only 5 ingredients

‘Mantecol’ is the name of a very popular peanut nougat in Argentina, which is made by a well-known brand of food products. Although we find a wide variety of nougat in the country, especially around the Holidays, it is recognized for its particular ‘addictive’ effect. This is probably why It is sold all year round and its name has become a synonym for this type of nougat.

The Argentine Mantecol shares its basic raw materials with several other varieties of nougat. As a ‘star’ ingredient we have a dried fruit (although technically, the peanut is classified as a legume), and sugar and egg white complement the recipe.

Cheap and simple, the key to a good butter, which should be crunchy and not soft, is to pay attention to each step of the preparation. In addition, there are versions that include chopped nuts and a pinch of cocoa powder, which generate a more complex flavor.


  • Peanuts, peeled and roasted without salt: 200 g (you can use butter or peanut butter)
  • Sunflower Oil: 2 tablespoons
  • Egg White: 1 pc.
  • AzĂșcar: 150 g
  • Water: 2 tablespoons
  • Honey: 1 tablespoon (optional)
  • How to make homemade Mantecol:

    1. We started preparing our homemade peanut butter. In the glass of the blender or food processor, we place the peeled and roasted peanuts (without salt) and the sunflower oil. We blend until we achieve the consistency of a thick cream or butter.
    2. We put the sugar, water and honey (optional) in a pot over low heat, and bring to a boil without stirring to make a syrup.
    3. Meanwhile, we separate the white from the egg yolk and place it in a bowl. When the syrup comes to a boil, we begin to beat the white until it reaches the snow point.
    4. For know when the syrup is ready, we must pay close attention to the bubbles. At the beginning, we will see that they are many and small; but, later, they will appear larger and in less quantity, and the syrup will have taken on a darker color and its consistency will be fluid. This indicates that it is ready to use.
    5. We pour the syrup in the form of a thread on the white, beating constantly until the mixture is cold. That is, when we touch the bowl, it should no longer be hot.
    6. Right away, add the peanut butter and mix with enveloping movements to incorporate it into the meringue. At this point, if you want, you can add a teaspoon of cocoa powder and / or chopped nuts, without forgetting to stir well.
    7. We cover a mold for nougat (or similar) of 20×10 cm with parchment paper and we pour the preparation into it. We exert some pressure to level it.
    8. We wrap the mold with kitchen film and put it in the fridge for at least 3 hours.

    Ready! Now all you have to do is remove your homemade Mantecol from the fridge when it’s time to serve it and unmold it. Enjoy it a lot!

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