Jan Bartholome Recipe

Texas Peanut Patties

By Jan Bartholome 2HandsForHim

Recipe Rating:
1 very selfish person! (or 24 small patties)
Prep Time:
Cook Time:

Jan's Story

When I was a child, in the '50s, this was one of my favorite candies. If I had a dime, I'd stop and buy one on the way to school. They were so big, I could share one with a couple of friends. They were about 3 inches in diameter and 1/3- to 1/2-inch thick.

About the time, it became hard to find them at the corner store, my mom found this recipe, which duplicated the original very closely. In fact, I think it even tastes better!


3 c
granulated sugar
2/3 c
white karo syrup
1 c
half and half
2 tsp
2 c
raw red peanuts with the skins on
1 pinch
drops of red food coloring

Directions Step-By-Step

Combine the first five ingredients in a heavy saucepan or cast-iron skillet. Bring to a boil.
Reduce heat to a simmer and bring to a soft-ball stage (A soft ball forms when you drop a little into a bowl of cold water). Or use a candy thermometer if your mama didn't teach you how to do this. The thermometer will tell you what temperature a "soft-ball" is. I don't know! NOTE: The 45-minute cook-time listed is approximate. It might take more or less time for your mixture to reach the soft-ball stage. Don't go by a clock, go by the temperature of the candy.
Remove from heat. Add red food coloring and salt.
Stir until mixture begins to thicken and loses its “shine.” (You can let it cool a few minutes before you start stirring...otherwise you might need someone to help you stir!)
Drop by spoonfuls about 1 inch apart on buttered aluminum foil. (Or spread in an 8x8” buttered cake dish and cut into squares after it hardens.)To make them more like the original, you can butter a "muffin top" pan and fill the holes with the candy mixture. This will give you 10-12 thick, round patties that are similar to the originals.
If you make it without the red food coloring and/or the red-skinned peanuts, it will taste the same. It just won’t look like the original. (To ME they don't taste as good, but I'm sure it's just the power of suggestion! I don't think red peanuts really taste much different than regular ones.)

About this Recipe



Jan Bartholome 2HandsForHim
Aug 26, 2013
Hi, Trinity! Once they're cool, they're usually as hard as they're going to get. It doesn't take very long, but I really can't give you a "time frame." It's been quite awhile since I've made them. It will take longer if you make them thicker by putting them in the muffin-top pan, but I love them that way. They are "semi-soft," not hard like peanut brittle. I hope you make them and enjoy them!
Trinity M. TrinityM
Aug 26, 2013
Hi there! These sound amazing, I was looking to try them out for the holidays! Is there any way you could tell me how long these might take to set-up??

Straw's Kitchen GrandsBest
Apr 21, 2013
Jan Bartholome 2HandsForHim
Mar 13, 2012
I lived in Bell Gardens, Julie...not too far from Alhambra. I graduated from Bell Gardens High School in 1964. I went to Cerritos College in Norwalk, and then met my sweet husband and got married. We've lived in So Cal together for the almost-46 years we've been married. We now live in a beautiful little town called La Verne, which is designated a "Tree City, USA" but is only 25 miles from Los Angeles, and just 5 minutes from the Pomona Fairgrounds. (You probably remember the Fair!)
julie jeorge julie12
Mar 12, 2012
Yet I think you are right on the year I also lived in California at that time. I lived In a town named Alhambra and bought mine on the way to school also