Peanut cookies are an old-fashioned candy that’s sweet, chewy, and stuffed with delicious peanuts. Don’t miss out on this easy to make peanut patty recipe!
Peanut pie is an old-fashioned Southern delicacy often found at roadside stands and gas stations, or freshly baked from your grandmother’s kitchen. Their classic red color makes them stand out on your holiday candy table.
PEANUT PATTY RECIPE – Key to Success 1 – Cooking to Magical Temperatures
The first step in making a delicious peanut cake is to boil the peanuts in a sugary candy mix.
In a 4-quart saucepan, combine peanuts, sugar, corn syrup and water.
Heat over medium heat until the mixture starts to boil.
Continue whisking the sugar mixture until it reaches 240 degrees F on a candy thermometer.
PEANUT PATTY RECIPE – Key to Success 2 – Mixing Flavor and Color
Once the sugar mixture reaches the magic temperature of 240 degrees Fahrenheit, remove it from the heat and add all the classic peanut pie flavor.
Add butter, salt and vanilla. Also added red food coloring for a nice red peanut pie color.
PEANUT PATTY RECIPE – Key to Success 3 – Cool to Magical Temperatures
The first is the temperature at which the candy is heated. The second is the temperature at which the candy is cooled.
What it takes to make peanut pancakes
granulated sugar
raw peanuts (this is important!)
water
light corn syrup
red food coloring
Salt
vanilla extract
butter
If you’ve never had peanut pancakes, or you just need more convenience with them, you must try this recipe.
Equipment
2 standard muffin tins
Ingredients
- 3 cups granulated sugar
- 3 cups raw peanuts
- ½ cup water
- ½ cup light corn syrup
- 1-3 drops red food coloring, optional
- ½ tsp salt
- 2 tsp vanilla extract
- ½ cup unsalted butter
Instructions - Spray 2 standard muffin tins (24 muffin cups) with cooking spray and set aside.
- Combine sugar, peanuts, water, corn syrup and food coloring (if using) in a 2 quart saucepan and bring to a boil over medium heat. Cook for 6 minutes the remove from heat.
- Add salt, vanilla and butter (do not stir.) Let sit for 5 minutes. The stir slowly until the mixture looks chalky.
- Use a tablespoon or medium cookie scoop to quickly drop the mixture into each of the prepared muffin tins. (Alternately, you can skip the muffin tins and drop onto wax paper for a more freeform patty.)
- Allow the patties to cool and set, about 30 minutes or so (it may take longer depending on temperature and humidity – you will know they are ready when they feel firm to the touch, versus sticky and soft.) If you used muffin tins, carefully turn them over onto wax paper or a kitchen towel and gently tap to release them.
- Store in an airtight container for up to a week. Do not store in an open container as they can absorb moisture in the air and that can alter the texture.
