Hurricane Popcorn
A wildly addictive Hawaiian snack that combines freshly popped popcorn with melted butter, savory furikake, and crunchy arare rice crackers. The mix of crispy, crunchy, salty, and slightly sweet flavors makes this a local favorite at movie theaters and potlucks across Hawaii.
For 4 servings
- prep · ~3 min
Preheat the pot and melt the coconut oil.
Heat a large, heavy-bottomed pot over medium heat. Add coconut oil and 3 popcorn kernels. Cover and wait until the 3 kernels pop.
TIPUse medium heat — high heat burns the oil before the kernels pop. - fry · ~4 min
Pop the remaining kernels.
Once the test kernels pop, remove pot from heat. Add remaining popcorn kernels, cover, and shake gently. Return to heat. Shake the pot occasionally as kernels pop. When popping slows to 2-3 seconds between pops, remove from heat immediately and pour into a large mixing bowl.
TIPKeep the lid slightly ajar to release steam — it keeps the popcorn crispy. - mix · ~1 min
Season the hot popcorn with salt.
While the popcorn is still hot, sprinkle with salt and toss gently to distribute evenly.
- mix · ~1 min
Drizzle melted butter and toss with furikake and arare.
Drizzle melted butter evenly over the warm popcorn. Sprinkle furikake seasoning over everything. Add the arare rice crackers. Toss thoroughly with a large spoon or your hands until the popcorn is evenly coated and the crackers are well distributed.
TIPToss while the popcorn is still warm so the butter and furikake cling to every kernel. - serve
Serve immediately for maximum crunch.
Transfer to a large serving bowl and eat right away. The arare will soften if left too long with the warm popcorn.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed pot with a tight-fitting lid for even heat distribution and fewer unpopped kernels.
- 2Shake the pot occasionally while popping to prevent burning and ensure even heating.
- 3Keep the lid slightly ajar after the first few pops to release steam and keep the popcorn crispy.
- 4Toss the butter and furikake into the popcorn while it's still warm so the seasonings adhere better.
- 5Serve immediately — the arare rice crackers lose their crunch if left sitting in the warm, buttery popcorn.
- 6For extra crunch, spread the finished popcorn on a baking sheet and bake at 300°F for 5 minutes.
Adapt it for your goals.
Spicy Hurricane
Add 1/2 teaspoon of cayenne pepper or shichimi togarashi along with the furikake for a spicy kick that cuts through the buttery richness.
Sweet & SaltySweet & Salty
Drizzle 1 tablespoon of honey or maple syrup over the popcorn after the butter, then toss with crushed salted arare for a Hawaiian-inspired caramel-crunch treat.
VeganVegan
Replace the butter with melted coconut oil or a vegan butter substitute; the furikake and arare are typically vegan-friendly.
Gluten FreeGluten-Free
Use tamari-based furikake (check label) and replace arare with gluten-free rice crackers or crispy chickpeas.
Extra CrunchyExtra Crunchy
Swap half the arare for roasted, salted macadamia nuts — a classic Hawaiian addition that adds richness and texture.
Why this is on our healthy list.
Whole Grain Popcorn
Popcorn is a 100% whole grain, providing fiber that supports digestive health and helps you feel fuller longer.
Healthy Fats from Coconut Oil
Coconut oil contains medium-chain triglycerides (MCTs), which are metabolized differently than other fats and may support energy production.
Nori Seaweed Nutrients
Furikake with nori adds iodine, which supports thyroid function, and is a source of vitamins A, C, and B12.
Sesame Seed Antioxidants
The furikake's toasted sesame seeds contain sesamin and sesamolin, antioxidants that may help reduce inflammation.
Frequently asked questions
The test kernels confirm the oil is hot enough (around 400°F) so that when you add the rest, they pop quickly and evenly without burning the oil.
