--- title: "Homemade Argentine Mantecol — Marbled Peanut Nougat Recipe" description: "Versión en Español. Homemade mantecol is an Argentine marbled peanut nougat made by toasting peanuts and grinding them into a paste, beating egg whites into an Italian meringue with a hot sugar and ho..." url: https://www.chileanfoodrecipes.com/homemade-argentine-mantecol-peanut-nougat-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/homemade-argentine-mantecol-peanut-nougat-featured.jpg categories: ["Desserts"] type: post lang: en --- # Homemade Argentine Mantecol — Marbled Peanut Nougat Recipe [Versión en Español](https://comidaschilenas.com/receta-de-mantecol-marmolado-argentino-casero/) ![Homemade Argentine mantecol, a marbled peanut nougat cut into cubes on a wooden board](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/homemade-argentine-mantecol-peanut-nougat-featured.jpg)*Homemade Argentine mantecol* Homemade mantecol is an Argentine marbled peanut nougat made by toasting peanuts and grinding them into a paste, beating egg whites into an Italian meringue with a hot sugar and honey syrup cooked to 118 to 121 C (244 to 250 F), folding in the peanut paste and vanilla, and chilling it for 24 hours. It takes 50 minutes of preparation plus 40 minutes of cooking and serves 4 people. It is a traditional Argentine sweet, a must on Christmas and New Year’s dessert tables, and making it at home is an affordable alternative. ## How to Make Homemade Mantecol? Homemade mantecol involves toasting peanuts and turning them into paste, making an Italian meringue with syrup, egg whites, and honey, and combining them with vanilla before chilling. ## Nutritional Information Each serving of mantecol contains approximately 550 kcal, 40 g of carbohydrates, 36 g of fat, 14 g of protein, 4 g of fiber, 30 g of sugars, 0 mg of cholesterol, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Argentine Mantecol Recipe **Preparation:** 50 minutes **Cooking:** 40 minutes **Servings:** 4 people ### Ingredients - 300 g (10.5 oz) of shelled peanuts - 150 g (3/4 cup) of sugar - 2 egg whites - 1 tablespoon of honey - 1 tablespoon of vanilla - 1 tablespoon of neutral oil - A pinch of salt - Water ### Instructions 1. Toast the shelled peanuts in a skillet over medium heat, stirring constantly, for about 5 minutes or until lightly golden. Remove from the heat and let cool for a few minutes. ![Lightly toasted shelled peanuts ready to grind into paste](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/toasted-shelled-peanuts-mantecol.jpg)*Toasted peanuts* 1. Place the peanuts in a blender or food processor and grind into a paste, stopping to scrape down the sides several times and adding the tablespoon of neutral oil to help. ![Granulated sugar for the mantecol syrup](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/granulated-sugar-jam.jpg)*Granulated sugar* 1. In a pot, combine the sugar with just enough water to cover it and heat over medium heat until it dissolves and starts to bubble. Add the honey and cook the syrup until thick, 5 to 7 more minutes, ideally to 118 to 121 C (244 to 250 F). ![Glossy Italian meringue for the mantecol](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/freshly-whipped-meringue.jpg)*Italian meringue* 1. Beat the egg whites with a pinch of salt to firm peaks, then pour in the hot syrup in a thin stream, beating until the meringue is firm and glossy. Add the vanilla at the end. 2. Fold the peanut paste into the meringue quickly so it does not set, pour the mixture into a mold lined with parchment, and spread it evenly with a spatula. Cover with plastic wrap and refrigerate for at least 24 hours. Serve in pieces with coffee or a dessert wine. ## Additional Tips ### Use a thermometer Cooking the syrup to 118 to 121 C (soft ball stage) keeps the mantecol creamy but firm. ### Work quickly Fold the peanut paste into the meringue fast before it stiffens, for a marbled texture. ### Add extras Swirl in melted chocolate or chopped nuts before chilling for a personal touch. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Egg whites | Aquafaba | 3 tablespoons per white | Egg-free | | Honey | Glucose syrup | 1:1 | More neutral | | Peanuts | Almonds | 1:1 | Closer to turrón | | Neutral oil | Coconut oil | 1:1 | Softer set | ## Frequently Asked Questions (FAQs) ### 1. Can I make mantecol without egg whites? Yes, aquafaba, the liquid from canned chickpeas, can be whipped like egg whites, although it may need a little longer to incorporate the syrup. ### 2. How do I keep it from getting too hard? Make sure the syrup stays between 118 and 121 C. If it is too thick, add a spoonful of honey or coconut oil when mixing. ### 3. Can I freeze mantecol? Yes, wrapped in plastic and foil for up to 2 months. Thaw at room temperature for a few hours. ### 4. How long does it keep? In an airtight container in the refrigerator, it keeps well for about 2 weeks. ## What Is Mantecol? Mantecol is an Argentine peanut nougat with a marbled, crumbly-creamy texture, traditionally eaten at Christmas and New Year. ## History of Mantecol Mantecol was created in the 1940s in Córdoba, Argentina, by Greek immigrant Miguel Georgalos as an adaptation of Middle Eastern halva, using peanuts instead of sesame. ## Did You Know? Halva, the sweet that inspired mantecol, has many regional versions across the Mediterranean and Middle East, most made with sesame paste. ## Recommended - [Natural Candied Peanuts](https://www.chileanfoodrecipes.com/natural-candied-peanuts-recipe-simple-and-delicious/) - [Chilean Chumbeque Nougat](https://www.chileanfoodrecipes.com/chilean-chumbeque-iquique-layered-nougat-recipe/) - [Chilean Wine Nougat](https://www.chileanfoodrecipes.com/chilean-wine-nougat-recipe/) - [Chilean Calugas Caramels](https://www.chileanfoodrecipes.com/chilean-calugas-soft-condensed-milk-caramels-recipe/)