Texas Candy
This week, we are throwing you a soft ball. That's right. It's candy that you cook to the soft ball stage. So get out your candy thermometer. One of the fun things about peanut patties are all the fun color and shapes which you can make them.
Y'all enjoy! See you next week!
Did you see last week's newsletter Tortilla Soup recipe from Austin's Magnolia Cafe
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Enjoy this Texas Cooking recipe and have a great week!
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Peanut Patties
Peanut patties are like peanut brittle's Southern cousin. This recipe is from one of our favorite cookbooks, Texas Home Cooking, by Cheryl Alters Jamison and Bill Jamison.
- 3 cups sugar
- 3 cups raw peanuts
- 1 cup light corn syrup
- 1/2 cup water
- 1/2 cup (1 stick) butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- A few drops of red food coloring
- 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.
More: Grandma's Fudge Tests Candy Skills, Grandma's Peanut Brittle, Almond Toffee with Chocolate Topping
Lone Star List
Here are some things that caught my eye this week!
- BevCooks: Cheese Sausage Biscuit Rolls recipe
- In Texas, Thanksgiving means barbecue
- Amazing Ribs: An Introduction To The Art Of Steak Cookoff Competitions.
- Fort Worth Weekly: Forgotten Halloween Hero from Texas - In the pantheon of tall Texans, perhaps the greatest and most internationally beloved was lost on the cutting room floor.
- New in the Book Pile!
Southern Smoke by Matthew Register.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today! - LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin - The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
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