Time 25m Yield 24 Number Of Ingredients 7 Steps:
Grease a cookie sheet or other flat surface. In a 2 quart glass measuring cup combine water, sugar and corn syrup. Microwave on high until boiling. Stir in peanuts. Microwave on medium to 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. Stir in butter, vanilla and food coloring. Beat until creamy and cool. Drop by teaspoonfuls onto prepared pan.
Time 30m Yield 20 Number Of Ingredients 9 Steps:
Combine sugar, water, milk, corn syrup, salt and peanuts in a 2-quart, microwave safe glass (Pyrex) measuring cup or similar glass/corningware cooking dish. Cook on high for 4 min.; stir. Return to microwave and cook 7-9 minutes more until it reaches soft ball stage (234 degrees using a candy thermometer) is reached. If you prefer, use the cold water method to test for soft ball. Remove from microwave and stir in butter, vanilla and red food coloring. Beat with a wooden spoon as the mixture cools until the color turns creamy and it begins to thicken up (if you beat too long it will be too stiff to work with). Working quicdkly, drop by tablespoon onto greased cookie sheet. Mixture is very hot! It helps to use two spoons - one for scooping, and one to scrape off the spoonful onto the cookie sheet. Makes approx. 20 two-inch peanut patties.
Time 18m Yield 6 Number Of Ingredients 7 Steps:
Spray a baking sheet and a wooden spoon with cooking spray. Mix sugar and corn syrup together in a microwaveable bowl safe for high temperatures. Heat sugar mixture in microwave on high for 5 minutes. Stir peanuts and butter into sugar mixture. Heat in microwave until mixture becomes a caramel color, 3 to 4 minutes. Mix baking soda and vanilla extract into syrup until smooth and foam has dissipated. Spread candy onto the prepared baking sheet using the sprayed wooden spoon. Work quickly; candy hardens fast. Let stand until cool. Break into pieces to serve.
Time 20m Number Of Ingredients 8 Steps:
Combine in 2 quart casserole or measure cup sugar, water, salt and white corn syrup. Bring to boil in microwave (approx. 3 min.) Stir and add raw peanuts. Return to microwave and cook approx. 7-9 minutes or until soft ball stage. Remove from microwave and add butter, vanilla, and food color. Cool and beat until creamy. Drop by tablespoons onto greased cookie sheets or make into large patties.
Time 30m Yield 36-48 patties, 12-20 serving(s) Number Of Ingredients 8 Steps:
Put 1st seven ingredients in lg. glass bowl in order. Not necessary to stir now. Cover. Cook on HIGH 5 minute (5). Stir, cover, cook on High 4 minute (6). (Repeat only for double batch - 5 min.). Stir in vanilla and powdered sugar. Mix well, then drop by spoonfuls onto waxed paper on newspaper pad. Enjoy! They’re better than Tom’s. You can cook on stove—get syrup to softball stage -234*; stir constantly.
Time 15m Yield 20-24 clusters Number Of Ingredients 2 Steps:
Melt almond bark on high for 4 minutes in microwave. Add peanuts to mixture. Mix together well. Drop by teaspoonful on waxed paper. Let set.
More about “microwave peanut patties recipes”
Number Of Ingredients 8 Steps:
Combine sugar, water (or canned milk), salt, and corn syrup in a 2 qt. bowl. Bring to a boil in microwave on high (about 3 minutes). Stir and add peanuts. Return to microwave and cook another 8 minutes on high. Remove and add butter, vanilla, and food coloring. Stir until cool and creamy. Drop by teaspoonfuls onto waxed paper.
