Recipe of Homemade Mantecol: Argentine Peanut Nougat

Ingredients

• 300 g unsweetened smooth peanut butter, at room temperature
• 200 g white sugar
• 100 ml water
• 2 tablespoons honey (about 40 g)
• 2 egg whites (60 g), at room temperature
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 80 g roasted unsalted peanuts, roughly chopped (optional, for crunch)
• 20 g unsweetened cocoa powder (optional, for the chocolate version)
• Baking paper or cling film, to line the tin

Directions

1. 1

   Line a 20x20 cm square tin with baking paper or cling film, leaving an overhang on the sides so you can lift the block out; set aside.

2. 2

   Put the sugar, water and honey in a heavy-bottomed pan and heat over medium without stirring, just swirling the pan, until the syrup reaches 120 °C: about 8-10 minutes from the boil.

3. 3

   Test the stage without a thermometer by dropping a little syrup into a glass of cold water: it should form a soft ball you can squash between your fingers. If it still spins a thread, keep cooking.

4. 4

   If sugar crystals form on the sides of the pan, brush them down with a brush dipped in cold water; that keeps the syrup from turning grainy.

5. 5

   While the syrup cooks, beat the egg whites with the salt in a clean, dry bowl at medium speed until they form soft peaks.

6. 6

   Drop to the lowest speed and pour the hot syrup in a thin stream down the side of the bowl, beating constantly; once it is all in, raise the speed and beat for 5 to 8 minutes, until the meringue cools, turns glossy and holds firm peaks.

7. 7

   Add the peanut butter and the vanilla and fold with a spatula until no white streaks are left; do not overbeat or the meringue will deflate.

8. 8

   Fold in the chopped peanuts and, for the chocolate version, the sifted cocoa; mix just enough to distribute them.

9. 9

   Pour into the tin, smooth the top with a wet spatula and tap the tin on the counter a couple of times to knock out air bubbles.

10. 10

    Cover with cling film and chill for at least 4 hours, ideally overnight, until firm to the touch and no longer sticky.

11. 11

    Lift it out by the paper, cut into 3-4 cm squares with a hot, clean knife and keep the rest in an airtight container in the fridge, where it holds for up to 10 days.