-
Prep time
5 minutes
-
Cook time
15 minutes
-
makes
24 pieces
Author Notes
If you're not familiar with hurricane popcorn, it's a Hawaiian snack that combines kettle corn, furikake, and mochi crunch (aka Japanese rice crackers or arare). It's one of those sweet and salty snacks that quickly becomes addictive because you just need that next bite to balance out the sweetness or saltiness from the last bite (kind of like Chicago mix popcorn).
These treats amp up the sweetness and crunch factor by adding marshmallows and Rice Krispies but still remain irresistible. I add a little soy sauce (another common ingredient in hurricane popcorn) for saltiness but if that is a little too weird for you, you can just substitute with salt to taste. Also, I only used 3 tablespoons of furikake so it's not too overpowering, but you can add more if really like that flavor. —Joy Huang | The Cooking of Joy
Ingredients
-
1/2 cup
(1 stick) unsalted butter
-
1 teaspoon
soy sauce (or substitute with salt, to taste)
-
3 tablespoons
furikake, divided
-
10 ounces
mini marshmallows
-
6 cups
puffed rice cereal (like Rice Krispies)
-
1 cup
assorted Japanese rice crackers
Directions
-
Line a 9"x13" baking pan with parchment paper.
-
Melt the butter in a large pot or Dutch oven over medium heat. Once fully melted, turn the heat to low and add the soy sauce (or salt) and 2 tablespoons of the furikake and stir until combined. Add the marshmallows and stir occasionally until fully melted.
-
Add the cereal and rice crackers and mix until combined. Pour the mixture into the lined baking pan and press down with oiled hands (I like to save the butter wrapper to do this with) into an even layer. Top with the remaining tablespoon of furikake.
-
Let cool, then remove from the pan using the parchment paper and slice into 24 pieces. Enjoy!
See what other Food52ers are saying.