Tentalaria di cashupete is the cheaper, but just as tasty (and really Antillean!) version of marzipan. It is very easy to make and loved by young and old alike. Yet there is a difference between tentalaria and marzipan: our sweets are cooked.
There is a version of tentalaria with peanut and so this version, with cashew nuts. Both types are made in the same way. The only difference, of course, is the nuts that are used. And yes, I know that peanuts are technically not nuts, but legumes.
Supplies for making tentalaria
In principle, you don't need any special equipment to make Antillean sweets. Our sweets, including the Tentalaria, are usually cooked in a large pan. This has been done for generations and most candy sellers can do this very well by feel.
Still, when making tentalaria and other sweets, it's nice to have a candy thermometer handy. This allows you to see exactly how hot the sugar is, so you never have to guess. Especially if you are not an experienced cook, such a thermometer is a nice help. There's no need to buy an expensive one – a cheap candy thermometer will work just fine, although you may have to wait a little longer for the correct temperature to appear.
You can make about 25 pieces of (small) tentalaria from this recipe
- 250 ml water
- 650 gr granulated sugar
- 250 gr cashew nuts
- ½ tsp almond essence
Preparation of tentalaria di cashupete
Grind the cashew nuts in a food processor. Then line a baking tray with baking paper. Then bring the water to a boil and dissolve the sugar in the boiling water.
Then let the sugar syrup boil over a low heat until the last drop that falls from the spoon draws a thread. Do you use a thermometer? Then heat the mixture until it is 118 degrees Celsius. Stir the ground cashew nuts and almond essence into the sugar mixture.
Then remove the pan from the heat and keep stirring until the mixture starts to firm up. Finally, pour the tentalaria on the baking paper and cut it into pieces with a knife. You can also choose to scoop the tentalaria in heaps (with a spoon) on the baking paper.
TIP: It is not necessary, but do you want to get the tentalaria as smooth and shiny as in the photo? Then you can roll the 'heaps' smooth by hand after a few minutes — so when they are just not so hot that you burn yourself. Like a meatball!
A cashew nut or metallic candy in the center completes the tentalaria. - Enjoy your meal!
Recipe from our cookbook
The recipe of the Antillean tentalaria can of course also be found in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?
It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:
Do you love traditional Antillean sweets? Then try our 'djente di kachó' (coconut candy)!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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