Hurricane Popcorn
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Hurricane popcorn is a popular snack in Hawaii, known for its unique and flavorful twist on traditional popcorn. Freshly popped popcorn is tossed with ghee, furikake seasoning, and mochi crunch to create a sweet and savory snack with island flair!
Craving for more savory popcorn options? Make sure to try my recipes for classic cheddar cheese popcorn, Asian-inspired wasabi popcorn, and zesty taco popcorn too!
Hawaiian Hurricane Popcorn captures something truly special about island life. With its unique mix of flavors, it’s a snack that elevates the ordinary. The combination of buttery, salty popcorn with furikake and arare adds a delightful crunch that’s both intriguing and satisfying.
Ingredients
- Popped Popcorn– Freshly popped popcorn in the microwave, on the stovetop or in an air-popper.
- Ghee – Adds a rich, buttery taste that everyone loves, and acts like a creamy glue that holds all the ingredients together.
- Furikake Seasoning – A Japanese seasoning made from seaweed, sesame seeds, sugar, and salt. It’s available in most Asian grocery stores and some larger supermarkets. You can also find it online.
- Mochi Crunch, also known as arare – A type of Japanese rice cracker that’s small, crunchy, and flavored with a soy sauce glaze.
Check out the printable recipe card below for the complete recipe and detailed instructions.
To Make Microwave Popcorn: Place one-third cup of popcorn kernels in a lunch-size paper bag and microwave for 3.5 minutes, or use the popcorn button. I usually make two batches and snack on the leftovers.
Why you will love this popcorn
Hawaiian Hurricane Popcorn isn’t just a snack—it’s a delightful little escape to paradise with every handful.
- Salty: The soy sauce on the crackers balances out other flavors, making each bite savory and satisfying.
- Sweet: A hint of sweetness creeps in, rounding out the salty notes and adding a layer of intrigue.
- Umami: Thanks to the nori and furikake, this snack has a deep, savory taste that’s often described as the fifth taste sensation found in many Asian-inspired dishes.
To Make Stovetop Popcorn: Pour 3 tablespoons of coconut oil and 0.5-cup of popcorn kernels into a 5-quart pot. Cover pot with lid leaving it slightly ajar so the steam can escape. Cook popcorn over medium heat shaking the pan frequently. When popping slows (one to two seconds between pops), remove the the pot from heat.
How to make Hawaiian Hurricane Popcorn
Melt the ghee in the microwave or on the stove in a small saucepan over medium heat.
Place the freshly popped popcorn in a large mixing bowl. Drizzle the melted butter mixture over the top. Use a large spoon or your hands to toss the popcorn gently until it’s well coated.
Sprinkle with furikake and toss together with arare crackers until completely coated.
Serve immediately.
Hawaiian Hurricane Popcorn is the perfect movie night snack, a delicious addition to game night, or a crunchy afternoon pick-me-up!
Check out these Flavored Popcorn Recipes for even more delicious popcorn flavors and ideas!
Hurricane Popcorn History
It all began at a humble pushcart in the heart of Hawaii during the early 1990s. The Hawaii Hurricane Company introduced a fun snack, initially sold in street carts, which quickly captured the hearts – and taste buds – of locals.
Imagine a mix of buttery popcorn, crispy rice crackers, and the umami-rich punch of furikake seasoning. This wasn’t just your average snack; it was a delicious explosion of taste blending the flavors and cultures that are integral to Hawaiian cuisine.
Over time, this unique combination of flavors swept across the islands, becoming a staple in Hawaiian snacking culture.
Expert Tips
- If you can’t find mochi crunch, you can substitute it with other types of savory rice crackers.
- To avoid soggy popcorn, make sure to lightly drizzle any butter or oil and toss the popcorn immediately with the furikake seasoning. Using too much liquid can make the popcorn less crispy.
- Hurricane popcorn is best enjoyed fresh, but it can be stored in an airtight container for a day or two. However, the mochi crunch might lose its crispness over time – especially when it is humid.
- You can easily scale up the recipe to make larger batches. Just be sure to mix everything well so that all the popcorn is evenly coated with the seasoning and mochi crunch.
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Hawaiian Hurricane Popcorn
Ingredients
- 10 cups freshly popped popcorn
- 7 tablespoons ghee melted – more if needed
- 0.5 cup furikake seasoning
- 1.5 cups mixed arare Japanese rice crackers mochi crunch
Instructions
- Melt the ghee in the microwave or on the stove in a small saucepan over medium heat.
- Place the freshly popped popcorn in a large mixing bowl. Drizzle the melted butter mixture over the top. Use a large spoon or your hands to toss the popcorn gently until it’s well coated.
- Sprinkle with furikake and toss together with arare crackers until completely coated.
- Serve immediately.
Notes
- If you can’t find mochi crunch, you can substitute it with other types of savory rice crackers.
- To avoid soggy popcorn, make sure to lightly drizzle any butter or oil and toss the popcorn immediately with the furikake seasoning. Using too much liquid can make the popcorn less crispy.
- Hurricane popcorn is best enjoyed fresh, but it can be stored in an airtight container for a day or two. However, the mochi crunch might lose its crispness over time – especially when it is humid.
- You can easily scale up the recipe to make larger batches. Just be sure to mix everything well so that all the popcorn is evenly coated with the seasoning and mochi crunch.
- Adjust seasoning to your tastes. Add sea salt if needed.
- Nutrition information is not correct. The ingredients are not listed in their system.
