Asian-Style Peanut Caramel Corn Salad

From: Executive chef Kenneth Thompson, The Memphis Country Club, Memphis, TN. Yield: 4 salads. This recipe was a winner in the Southern Peanut Growers 2011 Chefs' Recipe Contest.

Peanut Caramel Corn Croutons:

3 Tbsp. popcorn, unpopped

½ cup light brown sugar

2 Tbsp. light corn syrup

1½ tsp. salt

2 oz. unsalted butter

⅛ tsp. baking soda

¼ tsp. vanilla extract

Register to view the full article

Register to view this article

Already a member? .