Peanut Patties are an old-fashioned southern treat that was often found at roadside stands and gas stations or fresh from your grandmother's kitchen. Their classic red color makes them a standout on your holiday sweets table.
Yield: 48
Prep Time: 10 MINUTES
Cook Time: 30 MINUTES
Cooling Time: 1 HOUR
Total Time: 1 HOUR 40 MINUTES
INGREDIENTS
- 3 cups sugar
- 3 cups raw Spanish peanuts
- 1 cup light corn syrup
- 1/2 cup water
- 1/2 cup (1 stick) butter
- 1 Tbsp vanilla
- 1/2 tsp salt
- 1-2 drops red gel food coloring
INSTRUCTIONS
- In a 4-quart saucepan, combine sugar, peanuts, corn syrup, and water. Heat on medium until candy mixture reaches 240 degrees F. Stir constantly.
- Remove from heat and add butter, vanilla, salt, and red food coloring.
- Allow the candy mixture to sit for about an hour until it cools to 135 degrees F. Stir occasionally while the candy is cooling.
- Immediately spoon candy mixture onto waxed paper to form patties.
- Allow candy to sit uncovered at least 1 hour or until firm.
Nutrition Information: YIELD: 40 SERVING SIZE: 1
Amount Per Serving: CALORIES: 147 TOTAL FAT: 5g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 4g CHOLESTEROL: 0mg SODIUM: 80mg CARBOHYDRATES: 24g FIBER: 1g SUGAR: 22g PROTEIN: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.
Peanut Patties are a Texas Gas Station classic, but they are so good!
Almost like the Texas version of pralines, maybe?
KEY TO SUCCESS #1 – COOK TO THE MAGIC TEMPERATURE
The first step to making yummy Peanut Patties is boiling the peanuts in a sugary candy mixture.
In a 4-quart saucepan, combine the peanuts, sugar, corn syrup, and water.
Heat over medium heat until the mixture starts to boil.
Continue stirring the sugar mixture until it reaches 240 degrees F on a candy thermometer.
This is the magic temperature – 240 degrees F.
I use a candy thermometer that clips to the side of the pan so that it stays in the perfect spot not touching the bottom of the pan.
It’s critical that the candy reaches 240 degrees F and not a bit more so that it will set up properly when it cools.
If you have any doubts about your candy thermometer, you can test your candy mixture by dropping a bit into a cup of ice water.
If the candy easily forms a ball in the ice water then flattens when removed from the water, this is an indication that it has reached the soft ball stage and is ready.
Remove the candy from the heat once it reaches the soft ball stage at 240 degrees F.
KEY TO SUCCESS #2 – MIX IN THE FLAVOR AND COLOR
After the sugar mixture reaches the magic temperature of 240 degrees F, remove it from the heat and add in all the classic Peanut Patty flavor.
We’re adding butter, salt, and vanilla.
Lots of butter.
More butter = more flavor.
I highly recommend using a high-quality gel food coloring because you will use less product and get a more saturated color.
My favorite gel food coloring is made by Americolor.
You can get the Americolor red food coloring on its own or in one of the Americolor kits.
You will only need 2-3 drops of gel food coloring to get a beautiful red color on your peanut patties.
Stir in the food coloring well until the red is uniform throughout the candy.
KEY TO SUCCESS #3 – COOL TO THE MAGIC TEMPERATURE
Surprise! This recipe has two magic temperatures.
The first one was to the temperature to which to heat your candy. The second one is the temperature to which to cool your candy.
After your candy reaches the soft ball stage and you add in all the flavor components, it’s time to let the candy cool in the pan.
You want your candy to cool to 135 degrees F before you spoon it out onto waxed paper to form patties.
If you try to form patties with the candy that is warmer than 135 degrees F, your candy will run all over the waxed paper instead of staying in a round patty.
It will be more like a hard clump of candy instead of a round, smooth patty.
When your candy cools to 135 degrees F, use a table spoon to scoop out about a tablespoon of candy and place it on a sheet of waxed paper.
You can use a table knife to scrape the candy off the spoon onto the waxed paper.
The Peanut Patties will spread out into a more rounded shape and the peanuts will become mostly single-layered as the patties rest.
Allow the Peanut Patties to sit at room temperature for at least an hour or until the candy is firm and pulls away from the waxed paper with little effort.
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