Popcorn with Basil and Sun-Dried Tomatoes

by Fred Ball

Prep time: 0:15 Overall time: 0:15

Servings: 6 servings

INGREDIENTS

2 tbsp. corn oil
2 tbsp. olive oil
2 cloves garlic, split
3/4 cup popping corn
Salt
1/4 cup grated aged provolone
6 oil-cured sun-dried tomatoes, finely chopped
1 tbsp. oil from the tomatoes
12 basil leaves, finely chopped
Dash cayenne pepper

INSTRUCTIONS

In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn; cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt and chopped basil.

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Tagged: basilpopcorn, desserts, popcorn add tags

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