Mantecol is a delicacy that, despite having Greek roots, found a special place on Argentine tables during the end of year festivities.

If you want to surprise your family at Christmas or New Year, this peanut-based dessert is ideal. Let’s prepare it together!

Ingredients

• 200 gr. roasted peanuts (unsalted and peeled)
• 2 tablespoons sunflower oil
• 1 egg white
• 150 gr. of sugar
• 1 heaped tablespoon of honey
• 4 tablespoons of water
• 1 tablespoon vanilla essence
• a pinch of salt

Procedure

1. Process the peanuts together with the sunflower oil until you obtain a homogeneous paste. If your processor is not powerful enough, before this step you can chop the peanuts with a knife. If you prefer, you can use a blender or mixer; The finer the texture, the better for dessert.
2. In a small saucepan, combine sugar, honey and water. Bring to medium heat and stir constantly. Cook for approximately 8 minutes until you obtain a clear, blonde syrup.
3. While the syrup is in process, I beat the egg white with a pinch of salt until stiff. Without stopping beating, I pour the hot syrup in a stream over the egg white. Continue beating until the mixture is lukewarm and, finally, add the vanilla essence.
4. Integrate the meringue with the syrup into the peanut paste, mixing continuously until a uniform preparation is achieved.
5. Quickly, before the mixture solidifies, pour it into a 15×20 cm mold previously lined with film or parchment paper. Level the surface and cover with film. Put it in the refrigerator for a while to firm it up.
6. Once the butter is firm, unmold and cut into portions. Store it in the refrigerator for the best consistency. To preserve them, you can wrap the pieces in aluminum foil or store them in an airtight container. If the weather is cool, you can also leave it at room temperature.

Ready! Now you can enjoy this traditional homemade dessert at your parties. Enjoy!