Homemade Hurricane Popcorn

2 Tablespoons Coconut Oil

1/2 Cup Unpopped Popcorn Kernels

3 Tablespoons Non-Dairy Margarine

3 - 4 Tablespoons Ao Nori

2 Tablespoons Toasted Sesame Seeds (White, Black, or a Blend)

1 Cup Hana Arare (Flower-Shaped Rice Crackers)

Flaky Sea Salt, to Taste

In a large stock pot with high sides, heat the coconut oil over medium-high heat. Place 3 - 4 popcorn kernels in the pot, cover, and once one pops, that will mean your oil has come up to the right temperature to really get popping. Add the remaining unpopped popcorn into the pan and cover the pan once more.

Gently shake the pan over the heat, still covered, to pop the kernels evenly and prevent already popped corn from burning. When the pace of popping slows to one pop every 3 - 5 seconds, remove the pan from the heat. Keep the pot covered while the final kernels pop; about 3 minutes. Carefully lift the lid away from you, as there will be a good deal of very hot steam looking to escape.

Meanwhile, melt the margarine in a microwave-safe dish, heating for 30 - 60 seconds. Transfer the popped corn to your desired serving bowl, leaving any unpopped kernels in the bottom of the pot. Drizzle the melted margarine all over, tossing to coat. Sprinkle in the nori flakes, sesame seeds, and salt, to taste. Finally add the arare right on top, and stir gently to incorporate. Enjoy right away!

Makes Approximately 4 Quarts (About 4 Servings)

©Hannah Kaminsky http://www.BitterSweetBlog.com