Best 6 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

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.

PEANUT PATTIES

Steps:

• Preparation: Lay a large piece of waxed paper on a dishtowel on a counter. In a heavy saucepan, combine the sugar, peanuts, corn syrup and water. Stirring constantly over medium heat, cook the mixture to the high end of the soft ball stage, 235°F. Remove the pan from the heat, and stir in the remaining ingredients, adding enough food coloring to get a vibrant red shade. Stir the mixture frequently for approximately 20 minutes, or until it cools to about 125°F. The mixture will become very thick and creamy opaque, and the peanuts will be suspended. Immediately spoon out the mixture in patties, the larger the better. Let the patties sit for at least 1 hour before eating them. Their texture should be chewy like nougat rather than creamy like praline. Wrap them individually for storage. They'll keep a week.

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.

PEANUT PATTIES II

Steps:

• Mix sugar, syrup, milk and peanuts together; cook over low heat for 1 hour or until mixture reaches 260F on a candy thermometer.
• Add butter and vanilla; beat until creamy.
• Pour out by spoonfuls on wax paper to form patties.
• Ready to eat when cool.