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.
Ingredients:
- 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
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.
Ready in: 3 Hrs