Peanut Patties

(To finish my review). My Pattie’s came out sticky like taffy and didn’t set like a hard pattie should have. I would like to know how to remedy that. I am so disappointed as I was going to package them for handouts. Needless to say, I also invested in package materials as well.

These do not set up if you follow the recipe and cook to 235 with the peanuts in the sugar, milk, and corn syrup. They are a sticky mess that you have to freeze to be able to call them a peanut patty and they’re sticky. I should have used the recipe I used time before this since it came off the internet too but I never dreamed these wouldn’t set up.

I have been making these peanut patties for over 50 years and there are a few details that make them very easy to make. Make sure you cook them to 240F on a candy thermometer . Keep the heat on medium or below. Don’t let it reach 240 too quickly. When it reaches 240, take it off the burner and add the butter, food coloring and vanilla. Let it sit for 15 minutes without stirring. It won’t hurt it to stir, but it isn’t necessary. I have arthritis and can’t stir. It will have thickened a lot. Stir it until it isn’t glossy and sticks to the side of the pan. It won’t take more than a minute or two. It will be firm as soon as it hits the paper so work quickly. Butter your wax paper ( I just smear the stick of butter I put in the peanut patties on the paper before I drop it in the pot). It will not stick to the paper if you grease your wax paper. I hope you will try the recipe again. I haven’t had a failure in over 40 years and everyone loves them.

Did not work left on low and the evaporated milk just clabured. Won’t do again

This is the basic Peanut Brittle recipe just made with milk instead of water. Don’t add the peanuts until the mixture reaches near 230 degrees. Then add the nuts and bring the mixture back up to 230 plus and continue to 240 or a little higher. he nuts will be stiff and will take several minutes to mix them well. They will cook in the time it takes to bring the temperature back up. Can add flavoring and a little more butter if desired. What happened to the Peppermint flavoring?

Love this, just like I remember. I’ll have to get a form for them to set next time. Reminds me of childhood summer road trips. 🙂 very easy to make!!

Soft ball stage is 250 degrees, I highly recommend a candy thermometer. Increased butter to 2 tablespoons which is the only thing I remembered from an old family friend’s recipe, other than pouring the completed mixture in the mixer bowl and beating it well before spooning it out. She also would butter an 9×9 square baking pan, pour the mixture in and let it cool, then slice in squares like fudge.

This recipe got good reviews from the family. It has a creamier texture than the store bought ones. I tried to cook it to 250 as some reviewers suggested but only made it to 240 and as a consequence I think I may have cooked it a little to long. It had really good flavor even though some patties were dry.

I was very happy with the taste, but it stopped there. It may have been the humidity, but hours later mine were not completely set and I could tell the first batch was gonna stick to the wax paper,(and my table) so I sprayed the next row of wax paper with PAM. That kept them from having to be pried off my table top, but the paper still stuck to the back. IF I ever make them again, I will use a candy thermometer and not the cold water method and I will have to figure out something else to put the hot candy on.

Great recipe. I grew up in Texas where the ubiquitous red peanut pattie is everywhere. This is a very good recipe that comes very close. I modified the recipe by replacing the corn syrup with a 3/4 cup white sugar, and 3/16 cup of warm water mixture as my family members are allergic to corn.

This recipe is the best I have tried,except I had to cook it to 250 degrees. Also as a helpful hint put them in foil cupcake baking cups. It keeps them all together instead of spreading out eveywhere.Be sure to spray the cups with PAM.

the recipe did not say to grease the wax paper . all of mine r stuck with paper like glue. other wise turned out great. make sure u cook them to 250 degrees on thermometer.

I followed the directions exactly, cooking to a soft-ball stage on the candy thermometer. They did not set.

I have read another recipe and they didn’t add the evaporated milk in their recipe. What difference does it make? I gave it four stars because of the other reviews.

I can’t get these to set up.

Definitely NOT pink peanut patties. More like caramel patties. As such, they set up fine and taste good, but not what I was looking for.

I think I’ll give up. Two batches that were both utter failures. The first I followed the instructions as listed here. You’d need a spoon to eat it. The second I followed what many said about heating to 250. The second weas better, but still more like gooey taffy than the “gas station peanut patties” I was hoping for. I’ll continue seeking that perfect peanut patty recipe.

the most important bit of information was left out…After you stir in the butter, vanilla & food coloring you need to beat by hand until it gets thick. My first batch I did exactly as recipe said and had to throw it out. Then a consulted a friend and they told me that you had to beat and beat and it would thicken up and it did !!!

My first time making. I first made them at home for the family to see how they turned out. I then made some to take to work , everyone loved them. I want to make a big batch at one time, any recommendations?

This recipe has extrememly TOO much vanilla extract in it. That is all we could taste. =( I think that 1/2-1 TEASPOON would be sufficent. I also recommend cooking it to 244-250 degrees. I will try this recipe again, but definitely with those revisions.

Thanks for posting this recipe. I have been making these for almost 20 years. I use half and half instead of evaporated milk. I will try the evaporated milk to see if I like it better. Also, instead of just pouring these out to cool, I let them cool down about 10 minutes, then stir them until they seem to lose their “sheen”. At that point, I quickly spoon them into portions. It is labor intensive, so be prepared to stir, stir, stir. You will be rewarded.