CINEMA SAGE BUTTER POPCORN
Makes 8 cups

4 tablespoons (1/2 stick) butter
2 teaspoons dried sage
1 teaspoon salt
8 cups popcorn (about 1/4 cup unpopped corn)

In a small saucepan, melt the butter. Stir in dried sage and salt.

Drizzle sage butter over popcorn and toss to coat evenly.

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CALIFORNIA ALMOND BUTTER POPCORN
Makes 8 cups

4 tablespoons (1/2 stick) 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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OSCAR'S ORANGE BUTTER POPCORN
Makes 8 cups

4 tablespoons (1/2 stick) butter
1/4 cup brown sugar
2 teaspoons dried orange peel
1/2 teaspoon cinnamon
1/2 teaspoon salt
8 cups popcorn (about 1/4 cup unpopped corn)

In a small saucepan, melt the butter with the sugar and dried orange peel, stirring constantly until sugar is dissolved. Remove from heat, stir in cinnamon and salt and mix well.

Pour over popcorn and toss to coat evenly.

Source: California Milk Advisory Board