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 ¼ cup creamy peanut butter ½ cup dry-roasted peanuts 1 Tbsp. sambal ...

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