Peanut Patties Recipe -
Peanut Patties Recipe

Peanut Patties

Recipe by  

"These are the pink or red peanut patties you find at gas stations, only much, much better!"

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Ingredients Edit and Save

Original recipe makes 12 patties Change Servings
  • PREP

    5 mins
  • COOK

    1 hr

    1 hr 5 mins


  1. In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
  2. Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2009

These taste just like the old-time red patties! My mother is a "professional" at candy-making, so I tried some of her tips...Do not add the peanuts initially -- only the sugar, corn syrup, milk -- stir constantly over medium/med-high heat until candy thermometer registers around 240 -- or firm, soft ball forms when poured into ice water. This takes about 12-15 minutes. Remove from heat, stir in butter, vanilla, red coloring. Stir in peanuts, drop immediately onto greased pan. Sticks horribly to waxed paper! I found Planters red spanish peanuts and they were great in this!

Most Helpful Critical Review
Jun 09, 2005

Well, I was the brave one who decided to try this recipe first since I love to try new things. I have to admit that mine didn't turn out. The problem is that the recipe gives a range of what you should cook the mixture to. I should have known better, but being impatient I only cooked it to 234 degrees. In order for the candy to set-up properly into patties, it has to be cooked to 240 without stirring. Consequently, I poured the entire mixture into a jelly roll pan and have a large pan that I can eat with a spoon. The taste is excellent, and I may even try it again sometime, but I'll be sure to cook it to 240.


23 Ratings

Jan 29, 2009

These were amazing BETTER than the store bought!!I did make a couple of changes from the original recipe.I boiled mixture till it reached 250-and I waited to add peanuts with the butter,vanilla & food coloring.And instead of making indivdual patties I greased 3 aluminum pie plate tins and divided mixture between them.They turned out GREAT!!!!

Dec 23, 2008

These are EXACTLY like the gas station peanut patties! I did make one modification and that was to cook them up to 250 degrees F. and they set up PERFECTLY!!!

Sep 09, 2009

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.

Dec 21, 2005

The taste of this receipe is great, Just wish they would have set better. I cooked them until 240 deg and they were more like peanut taffy.

Dec 30, 2010

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 !!!

Sep 25, 2006

I amde these and the taste was very good. They did not become rounds as I was expecting but stayed rather flat and I did cook all the way to 240. Also tehy stuck to the paper and wouldn't come off. My kids didn't care but I wasn't too pleased.


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  • Calories
  • 460 kcal
  • 23%
  • Carbohydrates
  • 63.8 g
  • 21%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 10.9 g
  • 22%
  • Sodium
  • 47 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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