Peanut Patties Iii
Indulge in the nostalgic charm of "Peanut Patties III," a classic Southern treat that's as delightful as it is easy to make. This homemade candy combines raw peanuts, creamy whole milk, and rich butter with a touch of light corn syrup for a perfectly chewy texture that melts in your mouth. Cooked to the ideal soft ball stage, these patties are infused with vanilla for warmth and optionally tinted with red food coloring for a vibrant pop of color. With simple ingredients and a straightforward candy-making process, these sweet, nutty discs are perfect for sharing at family gatherings, holiday gift-giving, or as a satisfying snack. Ready in under an hour, this recipe yields 12 servings of pure peanut perfection—store them in an airtight container for a week of sugary bliss!
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Recipe Information
Ingredients
- 2 cups raw peanuts
- 3 cups granulated sugar
- 1 cup light corn syrup
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 drops red food coloring (optional)
Instructions
Line a baking sheet with parchment paper or lightly grease it. Set aside for later use.
In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and whole milk.
Place the saucepan over medium heat and stir the mixture continuously until the sugar has dissolved completely.
Add the raw peanuts to the saucepan and continue cooking, stirring frequently, until the mixture reaches the soft ball stage (about 235°F to 240°F on a candy thermometer). This will take approximately 20-25 minutes.
Reduce the heat slightly and stir in the unsalted butter, vanilla extract, and red food coloring (if using). Continue cooking and stirring until the mixture thickens and starts to lose its sheen.
Remove the saucepan from the heat and let the mixture cool slightly for about 1-2 minutes. It should still be pourable but not too runny.
Working quickly, spoon the mixture onto the prepared baking sheet in small, flat patties. Aim for about 2-3 inches in diameter for each patty.
Allow the peanut patties to cool and set completely, which takes about 15-20 minutes.
Once fully set, peel the patties off the parchment paper and serve, or store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
5101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.0 g | 237% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 839.6 g | 305% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 804.6 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 593 mg | 46% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2574 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
