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Heat half the ghee in a large, lidded saucepan over medium-high heat. Add a few popcorn kernels to the ghee to check the temperature and when they pop, then add the remaining popcorn and cover, leaving the lid slightly open. As the kernels start to pop, shake the pan back and forth over the heat until the popping slows. Remove the lid and pour the popcorn into a large bowl.
Return the hot pan back to the stove (the heat can be off) and add the remaining ghee. Once the ghee is warmed through, pour it over the popcorn and dust with the furikake.
When the popcorn has cooled slightly, toss through the rice crackers and serve. You can also let the popcorn cool completely and pack into paper bags for your guests to take home.