Hurricane Popcorn

Hurricane Popcorn

It will hit you like a hurricane

For this recipe, I prefer to pop my own popcorn because it's easy to make and I can control my salt consumption. All you need is a 2-quart stainless pot and the ingredients listed below. 

Note clarified butter is essential to making butter popcorn. Clarified butter is the separation of water and milk solids from butter, giving you solely butterfat. Ghee is a great alternative to clarified butter. If you do not have clarified butter and ghee in your kitchen, I recommend looking at the All Recipe Instructions to clarify butter.

Ingredients

2 tablespoons coconut oil

1/4 cup corn kernels

3 tablespoons of clarified butter

Nori komi furikake

Kaki mochi (I recommend Tomoe) 

Instructions

1. On medium heat, pour coconut oil in the stainless pot. 
2. Add 2-3 corn kernels in the stainless pot and wait for the kernels to pop
3. Once the kernels pop, add the rest of the kernels in the pot
4. Close the lid and occasionally shake the pot every 10 seconds until you can hear the last kernels pop
5. Pour the popcorn into a bag or a container with a lid
6. Add clarified butter on the popcorn
7. Add furikake to your liking
8. Add kaki mochi to your liking
9. Close the bag or container and shake! Feel free to add more furikake and kaki mochi if needed.