Hurricane Popcorn

 

6 T. salted butter

8 to 9 C. freshly popped popcorn (about 1/2 C. unpopped kernels)

1/4 C. nori komi furikake (see this page)

1 C. mochi crunch or Japanese rice crackers (arare)

 

Melt the butter in a small saucepan over medium-high heat. Cook the butter until it becomes foamy, then turn the heat to medium-low and let it simmer and bubble for 2 to 3 minutes, until the bubbling stops. At this point, you should see lightly browned bits on the bottom of the pan. Drizzle the butter, being careful to avoid pouring out the browned bits, over the popped popcorn. Sprinkle with the furikake and toss with the arare. Hurricane Popcorn is best eaten the same day