Red Peanut Patties Food

PEANUT PATTIES

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.

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.

RED PEANUT PATTIE CANDY

Steps:

• Combine and place on heat sugar,Karo,and milk. Mix well and add the peanuts and cook slowly stirring until a small amount forms a soft ball.Remove from heat and add the butter,vanilla and food color. Beat until mixture gets creamy and pour on cookie sheet to form into patties. Can be poured into muffen tins to about 1/4 inch thick to make thick sides.
• This recipe was given to me by a very dear friend Barbara Stearns. This was a family recipe , one of several she gave me. These tast just like the ones from the store if you can find them. Any peanuts will work in theis but the small white ones are what are the best to use if you can find them. Enjoy and feel free to pass this recipe on to some one else.
• Evelyn
• Again this recipe is from another site. So I think that the soft ball is from a candy thermometer. :).

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 PATTIE

Steps:

• Mix sugar, water, and karo syrup in saucepan.
• Bring to boil, add raw peanuts, cook until forms a hard ball in cold water and add food coloring.
• Remove from heat, stirring constantly.
• Add margarine, and vanilla, stirring in real good, as margarine is hard to get worked in for a smooth mixture.
• When candy begins to thicken, pour into desired shape.
• A pie pan is perfect for a large pattie.
• An English muffin pan works best for small patties.
• When cool enough to handle, remove from the pans and wrap in plastic wrap.

RED PEANUT PATTIES

Steps:

• Place the first four items in a heavy saucepan. Stir to combine.
• Bring to a boil and continue cooking on a low boil, uncovered, for approx one hour until soft ball stage (235-240*), stirring occasionally.
• While cooking, prepare a spot on your counter top with waxed paper to drop candy on.
• At soft ball stage, remove from heat and add margarine/butter stirring until melted.
• Add powdered sugar, sifting if needed, and red coloring. (I use extra for more color)
• Stir to combine well. Keep stirring until it just starts to thicken.
• 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.
• 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.
• ENJOY