Hurricane Popcorn

Hurricane Popcorn is the ultimate Hawaii movie-theater snack, invented at the Consolidated Theatres chain in Honolulu in the 1990s. The genius combination of butter-popped corn, furikake (Japanese rice seasoning), and arare (crispy mochi rice crackers) is a perfect expression of Hawaii's multicultural food DNA — salty, savory, slightly sweet, and wildly addictive. It has since become a beloved homemade party snack across the islands.

Serves: 4

Ingredients

• 90g (3 oz / about 12 cups popped) popcorn (from about 50g / ¼ cup kernels)
• 60g (4 tbsp) unsalted butter
• 2 tbsp (30ml) neutral oil (canola or vegetable)
• 3 tbsp furikake (nori and sesame rice seasoning), plus more to taste
• 60g (2 oz) arare (Japanese mochi rice crackers), plain or seasoned
• 1 tbsp soy sauce
• 1 tsp sugar
• ¼ tsp garlic powder

Instructions

1. Pop popcorn using the stovetop method: heat oil in a large, heavy-bottomed pot over medium-high heat. Add a test kernel; when it pops, add remaining kernels. Cover and shake the pan as kernels pop, about 3–4 minutes. Remove from heat when popping slows to 2–3 seconds between pops.
2. Transfer popped corn to a large mixing bowl. Add arare and toss to combine.
3. Melt butter in a small saucepan over medium-low heat. Stir in soy sauce, sugar, and garlic powder. Cook 1 minute until sugar dissolves.
4. Drizzle butter mixture over the popcorn and arare, tossing quickly and thoroughly to coat evenly.
5. Immediately sprinkle furikake over the top — start with 3 tablespoons, toss, then add more to taste. The furikake should coat every piece.
6. Spread on a baking sheet to cool 5 minutes before serving, or eat straight from the bowl while still warm.

Cook's Notes: Nori komi furikake (the blend with nori flakes, sesame, and salt) is the classic choice. Avoid furikake blends containing bonito flakes if serving to vegetarians. Arare can be found at Asian grocery stores in the snack aisle — look for the small pillow-shaped or round crispy rice crackers.