Jan Bartholome Recipe

Texas Peanut Patties

By Jan Bartholome 2HandsForHim


Recipe Rating:
Serves:
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!

Ingredients

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

Directions Step-By-Step

1
Combine the first five ingredients in a heavy saucepan or cast-iron skillet. Bring to a boil.
2
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.
3
Remove from heat. Add red food coloring and salt.
4
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!)
5
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.
6
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


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11 Comments

user
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!
user
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??

Thanks!!
user
Straw's Kitchen CinCooks
Apr 21, 2013
yuummmmO
user
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!)
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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