Best Red Peanut Patties Recipes

PEANUT PATTIES

Steps:

• In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
• Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.

MICROWAVE PEANUT PATTIES

Steps:

• Grease a cookie sheet or other flat surface.
• In a 2 quart glass measuring cup combine water, sugar and corn syrup. Microwave on high until boiling. Stir in peanuts.
• Microwave on medium to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Stir in butter, vanilla and food coloring. Beat until creamy and cool. Drop by teaspoonfuls onto prepared pan.

OLD-FASHIONED PEANUT PATTIES

Steps:

• Combine all ingredients except peanut butter in large heavy pan.
• Cook until the mixture reaches soft-ball stage.
• Remove from heat and add peanut butter.
• Beat with a wooden spoon until thick and the candy loses it's glossy look.
• Drop by spoonfuls onto buttered foil, buttered foil pans, or buttered muffin tins. Let cool.

TEXAS PEANUT PATTIES

Steps:

• 1. Combine the first five ingredients in a heavy saucepan or cast-iron skillet. Bring to a boil.
• 2. Reduce heat to a simmer and bring to a soft-ball stage (A soft ball forms when you drop a little into a bowl of cold water). Or use a candy thermometer if your mama didn't teach you how to do this. The thermometer will tell you what temperature a "soft-ball" is. I don't know! NOTE: The 45-minute cook-time listed is approximate. It might take more or less time for your mixture to reach the soft-ball stage. Don't go by a clock, go by the temperature of the candy.
• 3. Remove from heat. Add red food coloring and salt.
• 4. Stir until mixture begins to thicken and loses its "shine." (You can let it cool a few minutes before you start stirring...otherwise you might need someone to help you stir!)
• 5. Drop by spoonfuls about 1 inch apart on buttered aluminum foil. (Or spread in an 8x8" buttered cake dish and cut into squares after it hardens.)To make them more like the original, you can butter a "muffin top" pan and fill the holes with the candy mixture. This will give you 10-12 thick, round patties that are similar to the originals.
• 6. If you make it without the red food coloring and/or the red-skinned peanuts, it will taste the same. It just won't look like the original. (To ME they don't taste as good, but I'm sure it's just the power of suggestion! I don't think red peanuts really taste much different than regular ones.)

RED PEANUT PATTIE CANDY

Steps:

• Combine and place on heat sugar,Karo,and milk. Mix well and add the peanuts and cook slowly stirring until a small amount forms a soft ball.Remove from heat and add the butter,vanilla and food color. Beat until mixture gets creamy and pour on cookie sheet to form into patties. Can be poured into muffen tins to about 1/4 inch thick to make thick sides.
• This recipe was given to me by a very dear friend Barbara Stearns. This was a family recipe , one of several she gave me. These tast just like the ones from the store if you can find them. Any peanuts will work in theis but the small white ones are what are the best to use if you can find them. Enjoy and feel free to pass this recipe on to some one else.
• Evelyn
• Again this recipe is from another site. So I think that the soft ball is from a candy thermometer. :).

EASY PEANUT PATTIES

Steps:

• Combine the sugar, pudding mix, and milk in medium sauce pan over medium high heat stirring frequently. Bring the mixture to a boil; reduce the heat to medium and boil for 5 minutes.
• Remove from the heat and stir in the vanilla.
• Beat for 3 minutes until thickens and stir in the peanuts.
• Drop by tablespoon full onto wax paper and allow candy to harden.
• Store in an airtight container.
• For gifts, give in tins.

RED PEANUT PATTIES

Steps:

• 1. Place the first four items in a heavy saucepan. Stir to combine.
• 2. Bring to a boil and continue cooking on a low boil, uncovered, for approx one hour until soft ball stage (235-240*), stirring occasionally.
• 3. While cooking, prepare a spot on your counter top with waxed paper to drop candy on.
• 4. At soft ball stage, remove from heat and add margarine/butter stirring until melted.
• 5. Add powdered sugar, sifting if needed, and red coloring. (I use extra for more color)
• 6. Stir to combine well. Keep stirring until it just starts to thicken.
• 7. Quickly drop by spoonfulls onto waxed paper. The nuts should be flat, not in a pile. If candy starts to get too thick, just place pan back on heat to warm slightly.
• 8. Depending on your preference, they can be any size you like. I prefer to eat several that are 2" across. Bobby likes bigger ones. Your choice will always be right.
• 9. ENJOY

PEANUT PATTIES

Steps:

• Mix all of the ingredients in a heavy boiler (I use my 4 quart pressure cooker). Bring to a boil.
• Turn burner to simmer and cook for 1 hour.
• Remove from heat and add 1 teaspoon vanilla.
• Beat until creamy as it cools.
• Beating is a must for it to turn out right. Spoon out into buttered muffin pan.