Hurricane Popcorn Recipe
This Hawaiian Hurricane Popcorn is crunchy and buttery, with a bit of sweetness. Made with popcorn kernels, Japanese rice crackers, and furikake, this easy stove-top recipe is so much better than microwave popcorn and it takes less than 10 minutes to make!
Servings: 4 Servings
For the Popcorn
- 3 tablespoons olive oil or coconut oil
- 1/2 cup popcorn kernels
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.
- 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.
Calories: 291kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 175mg | Potassium: 83mg | Fiber: 3g | Sugar: 1g | Vitamin A: 191IU | Calcium: 4mg | Iron: 2mg