I used to think kettle corn was the ideal version of popcorn and then I read about hurricane popcorn and my mind was blown. It’s a Hawaiian snack that is salty, sweet and a textural delight. Can’t beat that, can you? I’ve been tinkering around with this recipe for a bit now, and have eaten several movies worth of popcorn at this point. The first version I tried out had condensed milk in it, and it was just way too rich and intense. This version is lighter and you won’t need to take a nap afterwards.
I have used @karikari.snack’s Japanese ricer crackers here. I bought them on amazon, they’re available at @foodhallindia too. You could add any kind of savoury crunchy thing here — cheez-its, salted peanuts, puffed rice. Furikake, a Japanese seasoning, brings all the flavours together, and I’ve used the one by @urbanplatter.in here. It’s delicious on noodles, on steamed rice, fried eggs, jammy eggs, poached eggs. You get the idea. A versatile seasoning to have in your pantry, for sure.
RECIPE: HURRICANE POPCORN
Ingredients
1/2 cup popcorn kernels
3 tbsp neutral oil
2 tbsp sugar
2 tbsp water
60 g butter
1/2 cup rice crackers
2 tsp soy sauce
2 tbsp furikake
Method
Melt the sugar with water, and when the sugar is fully dissolved, add the butter and the soy sauce. Cook on low until it thickens to a honey consistency. Set aside to cool.
In a deep pot, add the oil and pop the corn kernels.
Mix the sauce into the popcorn and add the rice crackers as well. Top with furikake. Enjoy!