Best Hawaiian Popcorn Recipe
Far better than microwave popcorn, Hawaiian hurricane popcorn is buttery and crunchy with just a subtle hint of sweetness. It’s ready in less than 10 minutes and features popcorn kernels, Japanese rice crackers, and furikake seasoning.
Servings: 4 Servings
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.