California Almond Butter Popcorn


– 4 tablespoons (1/2 stick) Real California butter – 1 teaspoon salt – 1 cup almond butter – 1 cup brown sugar – 8 cups popcorn (about 1/4 Cup unpopped corn) – 1 cup sliced almonds, toasted (optional)


In a medium saucepan, melt butter and add brown sugar, stirring constantly until sugar is dissolved. Remove from heat, stir in almond butter and salt, and mix well. Pour over popcorn and toss to coat evenly. Toss in optional sliced almonds, if using.

Tips: Recipes can be doubled as needed for more popcorn.

1/4 cup popcorn = about 8 cups popped

1/2 cup popcorn = about 16 cups popped

Store leftovers in airtight containers for up to one week.