There are so many delicious snack options out there these days, I thought I’d throw my hat in the game. If you’re not familiar with what Hurricane Popcorn is, you can boil it down to this: popcorn with a Hawaiian Island flare. It’s buttery, sprinkled with furikake (a dried nori seaweed, salt and sesame seed mixture – you see it at Japanese restaurants sprinkled over rice) with Japanese rice crackers (called Arare) mixed in.
The very first time I had it was years and years and years ago, waiting for the Fourth of July firework show at Ala Moana beach. My cousin brought bags of it for us to eat during the show. Let me just say, after my first bite, I didn’t care about no stinkin’ fireworks – I was hooked! And since that time, it’s been my mission to hook other people on it, too.
Hawaiian Hurricane Popcorn
- 5 cups popped popcorn (one bag of microwavable popcorn or if you pop your own, ½ cup of kernels)
- 1 – 3 tablespoons of unsalted butter (just enough to make the furikake stick to the popcorn)
- 1/4 cup Furikake
- 1 cup of Arare
Note: You can find furikake and arare at most Asian markets, but I’ve also seen them at some grocery chains in the Asian section. Here’s what they look like for the most part:
- Pop the corn
- Pour it into a bowl or a bag. Make sure the bowl or bag is large enough to pour everything into for a good toss or shake. Note: I personally prefer the bag method. If you go the bag route, I suggest using one of those turkey roaster bags, but any bag that won’t melt against hot butter will work
- Melt the butter in the microwave – about 30 seconds
- Slowly drizzle the melted butter onto the popcorn. Note: shake/toss it between drizzles – you want to coat the popcorn as evenly as possible
- Sprinkle in the furikake and shake/toss to coat all the popcorn kernels
- Add the arare to the mix for one final shake
- Pour it in a serving bowl and enjoy!
Oh, and once you have your first bite, try to remember to share.
If you try this recipe, come back and let me know how you liked it!