Hurricane popcorn, or seasoned popcorn with shredded seaweed bits and rice crackers, is the perfect savory popcorn to munch on when you're tired of the usual butter and salt.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 173 kcal
Pop the popcorn. I like using an air popper because you can set it and forget it. You can also use a (very) non-stick pot. Add the kernels, cover the pot and let them pop over medium heat until the popping subsides.
Add the arare to the popcorn, drizzle the butter on top and sprinkle the furikake and salt over everything. Cover the pot and shake until the popcorn and arare are well-coated. Serve immediately.
Serve this immediately. The popcorn and ararake start to get soggy pretty quickly. I don't recommend serving this more than a few hours after you mix it- you can try to re-toast it (ie in a low oven), but it's not the same as when you mix it right away.
If your furikake isn’t salty, add more salt to compensate.