Peanut Patties Ii Recipes

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

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.

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.

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.)

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.