Valerie Harrison

Spring Salad with Sweet & Salty PB Popcorn Croutons and Sweet & Salty Dressing

April 2nd, 2013

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One of my favorite meals consists of candied nuts topping a nice gourmet salad with a well-balanced sweet and salty dressing. When I was a child I loved to snack on my favorite caramel popcorn loaded with peanuts from a box. I wanted to recreate some childhood memories with a grown-up twist. Instead of candied nuts I created a twist on this classic with a sweet and salty flavored peanut butter caramel corn laden with salty peanuts. The popcorn roasts in the oven until it develops a crunchy peanut butter flavored caramel coating. They’re perfect as croutons for a nice spring salad. The recipe makes plenty so there is even some leftover for snacking. The croutons top a simple gourmet salad with slices of salty bacon and balanced with a sweet and salty peanut butter flavored dressing. This recipe satisfies my craving for sweet and salty flavors in perfect balance.

Prep time: 20 minutes
Active time: 15 minutes
Total time: 35 minutes
Yield: 4 servings

salad-greens-red-onion-peanut-butter-popcorn-croutons

Ingredients

Spring-Salad-Greens-Peanuts-Crunch-Time-Peanut-Butter-Sugar-Ingredients

6 cups gourmet spring salad greens
1 small red onion, thinly sliced
¼ pound bacon
Sweet and Salty Peanut Butter Popcorn Croutons (recipe below)
Sweet and Salty Peanut Butter Dressing (recipe below)

Procedure

1. In a shallow frying pan cook bacon until of desired crispness. When cooked drain on paper toweling and allow to cool.

2. In large bowl toss gourmet salad greens and sliced red onion. Top with bacon, peanut butter popcorn croutons and toss lightly with dressing. Serve immediately.

Greens-Salad-Popcorn

Dressing-Poured-Salad-Bed-Greens

For the Sweet and Salty Peanut Butter Popcorn Croutons

2 tablespoons vegetable oil
½ cup unpopped popcorn
cup roasted salted peanuts
¾ cup firmly packed brown sugar
¾ cup light corn syrup
3 tablespoons butter
½ teaspoon salt
½ cup Crunch Time peanut butter

1. Preheat your oven to 200°F. Line a large rimmed baking pan with parchment paper and spray it lightly with non-stick cooking spray.

2. To a 4-quart heavy-bottomed pot with lid add 2 tablespoons of vegetable oil. Add the uncooked popcorn kernels and cook over medium heat covered with lid. Leave the lid slightly ajar to allow steam to escape. Once the popcorn begins to pop shake the pot frequently. Remove the pot from the stove and remove the lid once the popcorn has stopped popping. Alternatively pop your popcorn in a popcorn popper according to manufacturer’s instructions. Transfer the popcorn to a large stainless steel bowl and stir in the salted roasted peanuts.

Peanut-Popcorn-Mixture

3. In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter and salt and bring to a boil over medium-high heat. Continue to boil, stirring occasionally, for about 3 minutes. Remove the pan from the heat and stir in the peanut butter until completely melted.

Salty-Peanut-Butter-Popcorn-Croutons

4. Pour about ¼ of this caramel mixture over the popcorn. Work quickly and remember that the caramel is hot so be careful. Continue adding the caramel, ¼ at a time, stirring with a spoon until the popcorn is completely coated.

Caramel-Mixture-Popcorn-Peanut-Butter-Poured

5. Spread the mixture onto the prepared pan and bake for 15 minutes. Stir the popcorn mixture then bake for another 15 minutes. Be careful and make sure your croutons do not burn. Cool completely. When cooled, break apart into croutons.

Finished-Peanut-Butter-Popcorn-Pan-Bake

For the Sweet and Salty Dressing

2 tablespoons Crunch Time peanut butter
2 tablespoons Champagne vinegar
1 tablespoon soy sauce or tamari
2 teaspoons honey

In a small bowl combine the peanut butter, Champagne vinegar, soy sauce, and honey with a whisk. If the dressing is not thin enough to pour add up to 2 tablespoons of warm water. It should be a perfect balance of sweet and salty, with just enough vinegar to keep it from being cloying. Scrape the dressing into a jar you can pour it from easily.

PEANUT BUTTER GIVEAWAY

What other dishses, savory or sweet, would you top with these Sweet and Salty Peanut Butter Popcorn Croutons?

Leave a comment below with your answer to enter for a chance at winning a jar of Crunch Time, the peanut butter used in this recipe.

DETAILS:

– The giveaway is open to USA residents only and will run until Monday, April 8, 2013 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 04/11/13 to claim their prize or we will choose another winner.
– Winner will win one 16oz jar of Crunch Time. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.

Spring Salad with Sweet & Salty PB Popcorn Croutons and Sweet & Salty Dressing, 10.0 out of 10 based on 1 rating

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24 Responses to Spring Salad with Sweet & Salty PB Popcorn Croutons and Sweet & Salty Dressing

  1. Carla Pfeiffer says:

    Amazing recipe! What a wonderful idea and i cant wait to try it!!
    We need many more Valeries in this world!!

  2. Barb Weiser says:

    What an awesome sounding recipe, I can’t wait to try this!

  3. Josephine jones says:

    I’d say a pb muffin, the topping of Mac and cheese, and strudel fir coffee cake :)

  4. Francisco says:

    I would add the “croutons” to a cup of greek yogurt for a sweet and tangy snack.

  5. Kelsi says:

    Vanilla ice cream or pancakes.

  6. megan says:

    I would eat these just as they are or make it my granola in the morning

  7. Kelli says:

    I’d add it as a topping to yogurt or ice cream.

  8. Nicki Fessman says:

    I would put these in a zip lock bag, so my sons could have them as a snack….Just by themselves!!!

  9. Em Robin says:

    THese would be terrific on top of a brownie sundae!

  10. Jerome says:

    Mmmmmmm those look delicious. I’d probably make them like rice cakes and make peanut butter sandwiches out of them haha. Peanut butter=perfection

  11. Georgiana says:

    Mmmm! Definitely hot fudge banana split sundae!

  12. Renata says:

    I’d put on top a baked apple oatmeal crisp with a big scoop of vanilla ice cream!

  13. Alexi says:

    I think I would just eat these as they are!

  14. Erika says:

    I would eat some croutons by itself, mix with salty potato chips, and use as a topper for ice cream.

  15. Raymond says:

    A hot bowl of whole grain oatmeal with a sliced banana stirred in! Would make a sweet yummy crunch!

  16. Jordan D says:

    Awesome recipe! I’d love these on top of vanilla ice cream or with greek yogurt!

  17. Peanut says:

    It looks sticky.

    Barry wears eyeliner.
    I love Peanut!
    Way to go Ms. Harrison!

  18. popcorn & penaut says:

    Mmmmmmm those look delicious and mouth watering… Probably gonna try this recipe next time. I’d like to eat different type of popcorn. big thanks for the big reciep

  19. popcorn popcorn says:

    I like this recipe, looks yummy… thanks for the nice recipe. I love popcorn

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