Peanutpattiesii Recipes

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OLD-FASHIONED PEANUT PATTIES



Old-Fashioned Peanut Patties image

Make and share this Old-Fashioned Peanut Patties recipe from Food.com.

Provided by LoriLee in TX

Categories     Candy

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 8

2 cups raw peanuts
2/3 cup white Karo
1 teaspoon vanilla
1 tablespoon red food coloring
2 tablespoons butter
1 cup half-and-half
2 1/2 cups sugar
1/2 cup peanut butter

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.

Nutrition Facts : Calories 460.3, Fat 21.7, SaturatedFat 5.4, Cholesterol 12.6, Sodium 87.4, Carbohydrate 63.1, Fiber 2.7, Sugar 48.7, Protein 9.6

PEANUT PATTIES



Peanut Patties image

Make and share this Peanut Patties recipe from Food.com.

Provided by Tonkcats

Categories     Candy

Yield 24 patties

Number Of Ingredients 4

2 1/2 cups sugar
1 cup milk
2/3 cup white corn syrup
2 1/2 cups raw peanuts

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.

Nutrition Facts : Calories 200.3, Fat 7.9, SaturatedFat 1.3, Cholesterol 1.4, Sodium 13.6, Carbohydrate 31.1, Fiber 1.3, Sugar 24, Protein 4.3

EASY PEANUT PATTIES



Easy Peanut Patties image

Make and share this Easy Peanut Patties recipe from Food.com.

Provided by southern chef in lo

Categories     Candy

Time 10m

Yield 2 dozen

Number Of Ingredients 5

1 1/2 cups sugar
1 (3 ounce) package vanilla pudding mix (not instant)
3/4 cup evaporated milk
1 teaspoon vanilla extract
2 cups Spanish peanuts

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.

Nutrition Facts : Calories 1703.4, Fat 79.2, SaturatedFat 14.3, Cholesterol 27.4, Sodium 449.8, Carbohydrate 223.3, Fiber 12.7, Sugar 189.9, Protein 44.2

PEANUT PATTIES



Peanut Patties image

This came from my Nanny's collection. I think it is from a neighbor that made AMAZING candy. In TX the weather has to be just right for candy making. I have made this twice so far and out of 2 times got it perfect once.

Provided by staceyelee

Categories     < 30 Mins

Time 20m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 7

2 1/2 cups sugar
1 cup milk
2/3 cup corn syrup
2 cups peanuts, raw
1 tablespoon butter
1 tablespoon vanilla
4 drops red food coloring

Steps:

  • Combine sugar, milk & corn syrup on indirect heat- add peanuts-cook until it forms a firm ball in cold water-or hard boil stage. Remove from heat- add butter, vanilla,coloring. Beat until mixture drops from a spoon on buttered sheet.
  • I typed as it was written in her file from her friend. I used direct heat the whole time and had to beat for quite a while to get it thick enough to drop into patties. These taste amazing- but are a lot of effort. My Papa's favorite candy, mine too ! Good old fashioned candy !

Nutrition Facts : Calories 279.2, Fat 10.3, SaturatedFat 2, Cholesterol 4, Sodium 16.2, Carbohydrate 44.8, Fiber 1.6, Sugar 35.5, Protein 5.2

PEANUT PATTIES



Peanut Patties image

These are the pink or red peanut patties you find at gas stations, only much, much better!

Provided by Alydia Friend

Categories     Desserts     Nut Dessert Recipes     Peanut Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 7

2 ½ cups white sugar
⅔ cup light corn syrup
1 cup evaporated milk
1 tablespoon butter
3 cups raw peanuts
1 tablespoon vanilla extract
1 dash red food coloring

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.

Nutrition Facts : Calories 459.5 calories, Carbohydrate 63.8 g, Cholesterol 8.6 mg, Fat 20.5 g, Fiber 3.1 g, Protein 10.9 g, SaturatedFat 4.1 g, Sodium 47 mg, Sugar 50.2 g

PEANUT BUTTER PATTIES



Peanut Butter Patties image

Make and share this Peanut Butter Patties recipe from Food.com.

Provided by ellie3763

Categories     Dessert

Time 3h30m

Yield 70 cookies, 70 serving(s)

Number Of Ingredients 13

1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
1/4 teaspoon fine salt
1/2 teaspoon baking powder
8 tablespoons unsalted butter, chilled and cut into small pieces (1 stick)
1 cup natural smooth peanut butter (no added sugar)
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
ice
18 ounces milk chocolate
6 ounces milk chocolate

Steps:

  • Cookie Base:.
  • In a small bowl, beat together egg and vanilla extract until the yolk is broken up and evenly combined; set aside.
  • Combine flour, sugar, salt, and baking powder in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add egg mixture and pulse just until the dough forms into a ball, about 25 1-second pulses.
  • Turn dough out onto a clean work surface and roll into 2 logs, each about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until just firm but still pliable, about 30 minutes. (The logs will flatten slightly while chilling. If you have a paper towel tube available, cut it in half lengthwise and nestle the cookie dough in there; this will help the dough keep its cylindrical shape while it chills.) Reshape the logs so they are perfectly round and refrigerate until firm, about 30 minutes more.
  • Heat the oven to 375°F and arrange a rack in the middle. Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on an ungreased baking sheet. (About 30 cookies will fit on 1 sheet.) Rewrap the extra cookie dough in plastic and refrigerate until ready to bake the second batch. Bake the cookies until the edges are golden brown, about 8 to 10 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough.
  • Filling:.
  • Meanwhile, place peanut butter, powdered sugar, and vanilla in a small bowl and stir until smooth.
  • Using a butter knife, evenly spread 1/2 teaspoon of the peanut butter filling on each cooled cookie.
  • Coating:.
  • Line two baking sheets with parchment paper; set aside.
  • Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside.
  • Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F (Make sure the chocolate does not come in contact with water or exceed 120°F If either happens, start over, as the chocolate will no longer be usable.).
  • Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F To speed up the cooling process-but only after all of the chocolate has melted-place the bowl over the reserved ice water bath.
  • Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
  • To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 86°F.).
  • Using a dinner fork, dip the cooled cookies one at a time, peanut butter side up, into the chocolate until covered. Lift each cookie out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
  • Place the cookies on the prepared baking sheets by tilting the fork so that the edge of each cookie touches the parchment-lined pan, then pull the fork out. Repeat until all the cookies have been dipped. Let sit at room temperature until completely set, about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.

Nutrition Facts : Calories 104.6, Fat 6.2, SaturatedFat 2.6, Cholesterol 8.8, Sodium 36.8, Carbohydrate 10.6, Fiber 0.6, Sugar 7, Protein 2.1

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