Hawaiian Hurricane Popcorn
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Are you looking for the perfect homemade movie snack? Look no further than Hawaiian Hurricane Popcorn. This easy treat is crunchy and buttery, with just a bit of sweetness. Made with popcorn kernels, Japanese rice crackers, and furikake seasoning, this stove-top recipe is so much better than microwave popcorn and it takes less than 10 minutes to make!
If you want to upgrade your popcorn game, you will love Hurricane Popcorn. Just a few extra ingredients create a completely elevated snack. It’s the perfect blend of flavors that’ll satisfy everyone who sneaks their hand into the bowl.
All you really need are some Japanese rice crackers (arare) and furikake (Japanese seaweed seasoning) to transform regular popcorn into a crispy blend packed with flavor. I’ll also show you how to make a perfect batch of popcorn with no burnt kernels!
What is Hurricane Popcorn?
Hurricane Popcorn originally comes from Kaneohe, Hawaii, where a small popcorn pushcart started experimenting with mixing ingredients from different cultures into their blend.
Today, it is one of the most popular snacks in Hawaii. It blends classic Japanese flavours – like sesame and seaweed (nori) – with traditional popcorn, making an extra irresistible snack.
Ingredients and Substitutes
- Popcorn Kernels: I recommend using high-quality kernels, ideally organic ones. As popcorn is a whole grain, it offers some redeeming fiber.
- Oil: It’s best to use high smoke point oil such as vegetable, canola and sunflower. Regular olive oil also works if you can cook it over medium heat. Movie theaters usually cook popcorn in coconut oil for a delicious flavor.
- Butter: Adds a rustic nuttiness to the popcorn. Use unsalted butter to control the salt intake. You can also skip this ingredient to have a healthier version.
- Japanese Rice Crackers: Also called arare, or mochi crunch, they’re a traditional snack of Japan. There are many types of Japanese rice crackers, and you can find them at most Asian grocery stores. Alternatively, it’s available online from Amazon.
- Furikake: It’s a Japanese seasoning that’s often used to be sprinkled on top of cooked rice. Made with nori seaweed, toasted sesame seeds, salt, and sugar, it adds so much flavor to the popcorn.
You’ll also need a good sauté pan or pot with a lid.
How to Make Hawaiian Hurricane Popcorn
1. Add oil in a pot on medium-high heat. Place a few popcorn kernels into the oil, and cover the pan. Wait for the popcorn kernels to pop.
2. Once the kernels pop, add the remaining kernels to the pot. Distribute the kernels into an even layer.
3. Cover the pot again, and remove it from heat and let it rest for 30 seconds to let the oil cool down slightly. Return the pan to the heat and continue cooking the popcorn.
4. Once the kernels start popping, keep the lid slightly ajar to allow steam to escape. Continue cooking until the popping sound slows to about several seconds between pops. Remove the lid, and dump the popcorn to a large serving bowl.
5. Melt butter in an empty hot pan. Drizzle the melted butter over the popcorn.
6. Add Japanese rice crackers, and sprinkle furikake. Toss to distribute. Serve and enjoy!
Tips for the Perfect Hurricane Popcorn
- I recommend using a high-quality, heavy-bottomed pot so that the heat can distribute evenly.
- Start with a few popcorn kernels (2-3) to gauge the temperature before adding the remaining kernels.
- To make your popcorn extra crispy, it’s best to keep the lid slightly ajar to let the steam escape from the pot. This will also prevent your popcorn from burning.
- It’s tempting to want to eat your popcorn right away, but let the butter melt completely and turn golden to get the best movie theatre taste.
- Add more or less of the toppings to suit your own taste.
Toppings
All you need for your Hurricane Popcorn is furikake and some Japanese rice crackers, also called arare, mochi crunch or kakimochi.
If you’re unable to find furikake at your grocery store, you can make it by mixing some toasted sesame seeds, crushed seaweed sheets, salt and sugar.
Flavor Variations
For an added burst of flavor, try adding a splash of soy sauce to your melted butter.
If you’re making your own furikake, you can toss in some bonito fish flakes too.
You can also mix things up by using different types of mochi crunch.
What Does Hurricane Popcorn Taste Like?
Hawaiian Hurricane Popcorn truly is a blend of so many great flavors. It’s savory, buttery, with a touch of sweetness. It has all the crunch you need from a snack that’ll keep you coming back for more.
Where Can I Buy Hurricane Popcorn?
If you want to try the Hawaiian Hurricane Popcorn that started this trend, you can buy kits on their website. You can also always buy your favorite microwavable brand at grocery stores like Costco and add the toppings to it yourself.
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Hurricane Popcorn Recipe
Ingredients
For the Popcorn
- 3 tablespoons olive oil, or coconut oil
- 1/2 cup popcorn kernels
For the Toppings
- 2 tablespoons unsalted butter
- 1/4 cup furikake, or to taste
- 1 ½ cups Japanese rice crackers, also called arare, or mochi crunch
Instructions
Make the Popcorn
- Heat the oil in a sauté pan or saucepan on medium-high heat.
- Place 2 or 3 popcorn kernels into the oil, and cover the pan. Wait for the popcorn kernels to pop. (It may take a few minutes)
- Once the kernels pop, add the rest of popcorn kernels and distribute into an even layer.
- Cover the pan again and remove from heat. Let it rest for 30 seconds. (This prevents the oil from getting too hot before the kernels are ready to pop)
- Return the pan to the heat and continue cooking the popcorn.
- Once the kernels start popping, keep the lid slightly ajar to allow steam to escape.
- Continue cooking until the popping sound slows to about several seconds between pops. Remove the lid, and dump the popcorn into a large serving bowl.
Make Hurricane Popcorn
- Melt the butter in an empty hot pan (or microwave it if you prefer).
- Drizzle the melted butter over the popcorn.
- Add Japanese rice crackers, and sprinkle furikake.
- Toss to distribute and serve.
Equipment
Notes
- It’s best to use a high-quality, heavy-bottomed pot for even heat distribution.
- Make sure to keep the lid slightly ajar to let the steam escape from the pot. This will make the popcorn extra crispy, as well as prevent your popcorn from burning.
- You can add more Japanese rice crackers and furikake if you want more flavorful popcorn.
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This was seriously addicting! I’ll never want plain popcorn again lol.
Hi Allison, That’s the idea and glad you enjoyed! Thanks for your comment.