In the December 2012 issue’s Taste department, writer Mary O. Parker explores Texas’ fascination with pink peanut patties, those classic truck-stop treats that predate today’s sweet-and-salty candy trend. Here’s a recipe to try at home. You can add a dash of red food coloring if you like the rosy hue, but they’re just as addictive in their natural color. Sugar rush, ahead!
In a saucepan over medium heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a simmer, then a slow boil, and stir to blend. Using a candy thermometer, monitor the mixture until it reaches a temperature between 234 and 240 degrees (soft ball stage). To test, drop a bit of syrup into a glass of cold water; the mixture should form a soft ball when removed from the water.