Barras de Manía, also known as Dulce de Manía, is a traditional Guatemalan candy made with roasted peanuts and caramelized brown sugar. This easy Guatemalan recipe has only three ingredients and is ready to eat in about an hour. The dulce de manía is one of the most popular dulces típicos that you often find in markets and street stalls, especially in places like Antigua Guatemala. The sweet, crunchy bars are perfect for enjoying as a snack or dessert, and their rich peanut flavor makes them a favorite among Guatemalan sweets.
Growing up, I loved Guatemalan candy, and barras de manía were always one of my go-to treats when visiting Antigua for the day. The sweet, nutty flavor combined with the crunchy texture is simply irresistible. When I moved to Guatemala, I wanted to share this traditional Guatemalan candy with my kids, so I asked a friend for the recipe. I was thrilled to learn how easy it was to make at home! Now, whenever I make these bars, they remind me of those fun day trips to Antigua.
Whether you’re new to Guatemalan desserts or looking to recreate a taste of home, this Guatemalan barras de manía recipe is a must-try. You’ll love how simple it is to make and how delicious the results are. Pair them with a glass of horchata or rosa de jamaica (check out my recipes for those), and you’ve got the perfect afternoon treat!
What Are Barras de Manía or Dulce de Manía?
Barras de Manía, also called Dulce de Manía, are a traditional Guatemalan candy made from roasted peanuts coated in a caramelized brown sugar syrup. These sweet, crunchy bars are a popular treat in Guatemala and are part of the country’s beloved dulces típicos. You’ll often find them in local markets, especially in places like Antigua Guatemala, where traditional sweets are still prepared using time-honored methods. They are also commonly sold by street vendors at fairs (ferias) and during Semana Santa and other holidays.
What makes barras de manía unique is their simplicity and rich flavor. The combination of toasted peanuts and dark caramel creates a satisfying texture that’s both crunchy and slightly chewy. While they are often enjoyed as a snack, they can also be served as a simple dessert. I love having them with a cold glass of horchata or rosa de jamaica, as the refreshing drinks balance the sweetness of the bars perfectly.
Ingredients for Guatemalan Barras de Manía
To make this delicious and traditional Guatemalan candy, you only need three simple ingredients. The key to achieving the perfect texture is using roasted, unsalted peanuts and carefully caramelizing the sugar.
You will need one cup of roasted, unsalted peanuts, half a cup of brown sugar, and a quarter cup of water. These basic ingredients come together quickly to create a sweet, crunchy treat that’s both satisfying and easy to make. Whether you’re preparing them for a holiday or just as an afternoon snack, barras de manía are always a crowd-pleaser.
Tips for Perfect Barras de Manía
Getting the caramel just right is the key to making perfect barras de manía. It’s important to use medium heat to prevent the sugar from burning. Stir constantly while the sugar and water mixture is cooking to ensure it melts evenly and becomes a smooth, glossy caramel. Be patient, as rushing this step can lead to a burnt or grainy texture. Just like many traditional Guatemalan desserts, the secret lies in mastering the caramel process.
Once the caramel reaches a deep, rich color and forms thin threads when lifted, you’ll need to work quickly. Adding the peanuts while the caramel is still hot helps them get fully coated. If you wait too long, the caramel will start to harden and make it difficult to mix. After pouring the mixture into the dish, let it cool slightly before cutting to maintain clean edges. If the caramel becomes too hard before pouring, you can gently reheat it to soften. Let the bars cool completely before serving, as this ensures they hold their shape and develop that satisfying crunch.
Guatemalan Barras de Manía Recipe: A Traditional Guatemalan Candy
Guatemalan Barras de Manía, also known as Dulce de Manía, are traditional Guatemalan candy bars made with roasted peanuts and caramelized brown sugar. This easy recipe results in sweet, crunchy bars that are perfect for enjoying as a snack or dessert.
Ingredients
- 1 cup roasted, unsalted peanuts
- 1/2 cup brown sugar
- 1/4 cup water
Instructions
Prepare the Caramel:
In a medium-sized saucepan, combine the brown sugar and water. Place the saucepan over medium heat and stir constantly until the sugar dissolves completely and the mixture starts to simmer. Continue cooking while stirring frequently until the caramel turns a rich, dark color and forms thin threads when lifted with a spoon. Be careful not to overcook the caramel, as it can burn quickly.
Add the Peanuts:
Once the caramel reaches the right consistency, quickly add the roasted peanuts to the saucepan. Stir rapidly to coat all the peanuts evenly with the hot caramel. Work fast, as the caramel will start to harden as it cools.
Shape the Bars:
Immediately pour the caramel-coated peanut mixture into a greased baking dish (like a Pyrex). Spread it out evenly with a spatula, pressing it down gently to form a compact layer. Allow the mixture to cool slightly so it sets but is still warm enough to cut.
Cool and Cut:
Once the mixture has cooled slightly but is still pliable, use a sharp knife to cut into bars or squares. Let the bars cool completely in the dish before removing. Once fully hardened, the bars should be crunchy and hold their shape well.
Serve and Enjoy:
Serve the barras de manía as a snack or dessert. They pair wonderfully with a cold glass of horchata or rosa de jamaica. Store any leftovers in an airtight container at room temperature for up to a week.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 150Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 5mgCarbohydrates: 15gFiber: 2gSugar: 12gProtein: 4g
Variations of Dulce de Manía
Barras de manía are a versatile Guatemalan candy that you can enjoy in different ways. Although peanuts are the classic choice, you can also make similar treats using pepitoria (pumpkin seeds) or ajonjolí (sesame seeds). Each variation has its own unique flavor and texture, and I’ll be sharing separate recipes for those soon.
These sweet, crunchy bars are perfect as a snack or dessert. I love serving them with a cold glass of horchata or rosa de jamaica, as the refreshing drinks balance the sweetness of the bars. For an extra touch, you can sprinkle a pinch of salt on top for a sweet and salty twist. You can also cut the bars into smaller, bite-sized pieces to make them easier to snack on. No matter how you serve them, barras de manía are a delicious way to enjoy traditional Guatemalan desserts.
Storing and Shelf Life
To keep your barras de manía fresh and crunchy, store them in an airtight container at room temperature. Make sure they are completely cooled before placing them in the container to prevent moisture buildup, which can make them sticky. If stored properly, these delicious Guatemalan candy bars can last up to a week.
Avoid refrigerating them, as the cool temperature can cause the caramel to become sticky and lose its crisp texture. If you want to keep them for a bit longer, you can wrap each bar individually in parchment paper to maintain their shape and prevent sticking. These traditional Guatemalan desserts are best enjoyed within the first few days while they are at their crunchiest.
Dulce de manía are a simple yet delicious way to enjoy a taste of traditional Guatemalan candy. Whether you’re making them for a holiday celebration, a family gathering, or just to satisfy your sweet tooth, these crunchy, nutty bars never disappoint. The combination of caramelized brown sugar and roasted peanuts creates a treat that is both nostalgic and irresistible.
For me, making these at home brings back fond memories of strolling through the streets of Antigua, where vendors sell dulces típicos at fairs and during Semana Santa. It’s amazing how just a few simple ingredients can transport you back to those vibrant, lively moments. I hope you enjoy making and sharing this Guatemalan barras de manía recipe as much as I do. Don’t forget to check out my other traditional Guatemalan dessert recipes for more sweet inspirations!
More Traditional Guatemalan Candy Recipes
If you enjoyed making barras de manía, you’re going to love trying these other traditional Guatemalan candies. Each one has a unique flavor and texture that reminds me of strolling through the markets in Antigua, where the sweet aromas of freshly made dulces típicos fill the air. These recipes are not only delicious but also a beautiful way to experience the rich culinary traditions of Guatemala.
Canillitas de Leche:
These sweet, soft milk candies are made with condensed milk, sugar, and a touch of vanilla. Shaped into small logs and coated with sugar, they melt in your mouth with every bite. Check out my canillitas de leche recipe for a taste of this classic Guatemalan treat!
Colochos de Guayaba:
Sweet, sticky guava rolls made with guava paste and sugar, often shaped into spirals. These treats have a distinct fruity flavor and a soft, chewy texture that’s so satisfying. My colochos de guayaba recipe will guide you through making these traditional sweets at home.
Cocadas:
Coconut candies made with shredded coconut, condensed milk, and a hint of vanilla. They’re soft, chewy, and bursting with tropical flavor. You’ll love my cocadas recipe, especially if you’re a fan of coconut!
Dulce de Chilacayote:
Candied squash cooked in a spiced syrup made with panela, cinnamon, and cloves. The squash becomes tender and sweet, absorbing all the flavors of the syrup. Check out my dulce de chilacayote recipe to make this comforting dessert.
Higos en Miel:
Figs simmered in a spiced syrup until tender and slightly chewy. My Higos en Dulce recipe will show you how to make this sweet treat from scratch. Or try my candied fig recipe.
Naranjas en Miel (Candied Oranges):
Oranges cooked in a syrup made from panela and cinnamon until they’re soft, sweet, and full of flavor. They’re a beautiful combination of tart and sweet, with a touch of spice. Don’t miss my naranjas en miel recipe for a taste of this classic Guatemalan candy.
It doesn’t matter which one you make first—each of these Guatemalan candy recipes is a delicious way to bring a bit of tradition into your kitchen. Let me know which one you try, and I’d love to hear how it turned out!
Paula studied architecture and now makes a living as a freelance writer,traveler and amateur photographer.She started her writing & publishing career as the editor of Bebé y Mamá, the first parenting magazine in Guatemala.She is the founder of www.GrowingUpBilingual.com and www.365thingsswfl.com and writes articles in Spanish and English for both magazines and the web on travel,food and bicultural and bilingual parenting .
When she is not on a plane or road trip she likes to create recipes inspired in the flavors of her native Guatemala.
- How to Photograph Semana Santa in Guatemala: Tips for the Best Photos of Holy Week in Antigua - April 12, 2025
- Holy Week Sawdust Carpets : Everything You Need to Know About the Alfombras in Antigua Guatemala - April 11, 2025
- Holy Week in Antigua Guatemala 2025: Best Tips and Must-See Hidden Gems from a Local - April 11, 2025
