Photographed on Fiesta Dinnerware
Peanut patties are just like peanut brittle's Southern cousin. This recipe comes from 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 flavoring
- 1/2 teaspoon salt
- A couple of drops of red food coloring
Inside a heavy saucepan, combine the sugar, peanuts, corn syrup and water. Stirring constantly over medium heat, prepare the mix towards the high finish from the soft ball stage, 235F.
Take away the pan in the heat, and stir within the remaining ingredients, adding enough food coloring to obtain a vibrant red shade. Stir the mix frequently for roughly twenty minutes, or until it cools to around 125F. The mix will end up very thick and creamy opaque, and also the peanuts is going to be suspended.
Immediately spoon the mixture in patties, the bigger the greater. Allow the patties sit not less than one hour before eating them. Their texture ought to be soft like nougat instead of creamy like praline. Wrap them individually for storage. They'll have a week.
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