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California Almond Butter Popcorn

Yield
Prep Time	10 minutes

Ingredients

Look for dairy brands with the Real California seals.

0 Cup brown sugar
0 Cup almond butter
1 Teaspoon salt
8 Cup popcorn (about 1/4 cup unpopped corn)
0 Cup sliced almonds, toasted (optional)
4 Tablespoon (1/2 stick) Real California butter

Instructions

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.

Recipe provided by the California Milk Advisory Board

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