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.