Hawaiian Hurricane Popcorn Recipe
Freshly popped popcorn tossed with ghee, furikake seasoning, and mochi crunch recreates the islands favorite hurricane popcorn at home!
Servings: 10 servings
Calories: 767kcal
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.
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Nutrition
Serving: 1cup | Calories: 767kcal | Carbohydrates: 135g | Protein: 20g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 27mg | Sodium: 78mg | Potassium: 609mg | Fiber: 26g | Sugar: 2g | Vitamin A: 201IU | Vitamin C: 0.3mg | Calcium: 198mg | Iron: 10mg
