Hurricane Popcorn
A beloved Hawaiian treat that's the perfect mix of salty, savory, and crunchy. Freshly popped corn is tossed in butter, Japanese furikake seasoning, and crispy mochi crunch for an irresistible snack.
For 4 servings
3 steps. 10 minutes total.
- 1
Step 1
- a.Pop the Popcorn
- b.In a large, heavy-bottomed pot or Dutch oven with a lid, heat the coconut oil over medium-high heat.
- c.Add 3-4 popcorn kernels to the pot and cover. Wait for them to pop, which indicates the oil is at the right temperature.
- d.Once the test kernels pop, add the remaining popcorn kernels in a single, even layer. Cover the pot and immediately remove it from the heat for 30 seconds. This allows all kernels to reach a near-popping temperature simultaneously.
- e.Return the pot to medium-high heat. The kernels will begin to pop in unison. Gently shake the pot back and forth over the burner to prevent burning.
- f.Continue shaking until the popping slows down to about 2-3 seconds between pops. Immediately remove from the heat and pour the fresh popcorn into a very large mixing bowl.
- 2
Step 2
- a.Prepare Toppings and Combine
- b.While the popcorn is still hot, melt the unsalted butter in a small saucepan over low heat or in the microwave.
- c.Slowly and evenly drizzle the melted butter over the hot popcorn, tossing continuously with a large spoon or spatula to coat as many kernels as possible.
- d.Immediately sprinkle the furikake and salt over the buttered popcorn. Toss thoroughly again until the seasonings are well distributed.
- e.Add the arare (mochi crunch) to the bowl and give it one final, gentle toss to combine.
- 3
Step 3
- a.Serve
- b.Serve the Hurricane Popcorn immediately while it's still warm for the best flavor and crunchiest texture. Enjoy this iconic Hawaiian snack!
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the largest bowl you have for mixing. This gives you enough room to toss everything without making a mess and ensures an even coating.
- 2Season the popcorn while it's still hot from the pot. The heat and melted butter help the furikake and salt adhere much better.
- 3To keep the arare (mochi crunch) as crispy as possible, always add it last after all other seasonings have been mixed in.
- 4Don't overcrowd the pot with kernels. Ensure they form a single layer at the bottom for even heating and maximum popping.
- 5If you prefer, you can use an air popper. Pop the kernels, then toss with the melted coconut oil and butter mixture before adding the dry seasonings.
Adapt it for your goals.
Spicy Hurricane Popcorn
Add 1/2 teaspoon of shichimi togarashi (Japanese seven spice) or a pinch of cayenne pepper along with the furikake for a spicy kick.
Sweet & Salty Hurricane PopcornSweet & Salty Hurricane Popcorn
In a small bowl, mix 1 tablespoon of soy sauce with 1 teaspoon of sugar until dissolved. Drizzle this over the popcorn along with the butter for a sweet and savory twist.
Extra NoriExtra Nori
For more seaweed flavor, add a tablespoon of finely crushed roasted seaweed snacks (kizami nori) when you add the furikake.
Why this is on our healthy list.
Source of Whole Grains
Popcorn is a 100% whole grain, providing dietary fiber that is essential for digestive health and can contribute to a feeling of fullness.
Provides Quick Energy
The carbohydrates from the popcorn and arare rice crackers offer a quick and accessible source of energy, making this a satisfying and energizing snack.
Frequently asked questions
A single serving of this Hurricane Popcorn recipe contains approximately 350-380 calories, depending on the specific brands of ingredients used.