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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.