Moms Peanut Patty Recipes

MOM'S PEANUT BRITTLE

Steps:

• Generously butter a 12x18 inch cookie sheet. Set aside.
• Mix sugar, water, and corn syrup in a heavy skillet. Stir well until it comes to a boil. Cover and boil 3 minutes. Continue to boil to hard ball stage (when a little bit dropped into a cupful of cold water forms a hard ball - hence the name!) 250 degrees F (120 degrees C).
• Stir in butter and peanuts. Continue cooking until mixture turns a light brown color. Remove from heat.
• Mix together salt, vanilla, baking soda and water. Combine this with syrup and nuts mixture. Mix well, and fast.
• Pour onto prepared cookie sheet. Use back of buttered spoon to spread thinly and evenly. Allow to cool, then break into pieces. Store in airtight container in refrigerator.

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.

MOM'S PEANUT PATTY

Steps:

• 1. Cook all ingredients from top list together to soft ball stage, pretty firm. Remove from heat.
• 2. Add 1 1/2 cups powdered sugar and 4 tablespoons of butter. Also add a few drops of red food coloring.
• 3. Mix well and drop large spoonfuls out on wax paper to cool. Should be about 3-4 inches wide. Wrap in plastic wrap when cool. Do not leave out in air as they will get dry.

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:

• 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.

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.)

OLD FASHIONED PEANUT PATTIES

Steps:

• Combine all ingredients except vanilla and cook on medium heat for exactly 1 hour, stirring every 15 min. Remove from heat and stir in the pan for 30 min. Drop with spoon in patties on buttered wax paper. Note: although the recipe says to stir it for 30 min, we've never been able to do which because it will set up in the pan if you aren't careful. We stir only till it is thick sufficient to create patties when dropped from a spoon onto the buttered wax paper. Caution: the wax paper must be either buttered or possibly coated with margarine because the candy will stick to plain wax paper. The addition of the vanilla is optional. We've tried it both with and without the vanilla and we think leaving out the vanilla gives a flavor more like which of the old time peanut patties. We have an electric stove and our heat setting is just below medium heat. If you have a gas range, be careful not to cook it to fast. The 1 hour cooking time is from the time we turn on the stove burner till we remove the pan from the stove. It's normal for the mix to boil and foam during cooking.