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California Almond Butter Popcorn

California Almond Butter Popcorn

Yield: 8 cups

  • 4 tablespoons (1/2 stick) California Butter
  • 1/4 cup brown sugar
  • 1/4 cup almond butter
  • 1 teaspoon salt
  • 8 cups popcorn (about 1/4 cup unpopped corn)
  • Optional: 1/4 cup sliced almonds, toasted


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.

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Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Cameryn Mercurio, Ketchum for the California Milk Advisory Board, cameryn.mercurio@ketchum.com.