Popcorn with Basil and Sun-Dried Tomatoes

• 2 tablespoons corn oil
• 2 tablespoons olive oil
• 2 cloves garlic split
• 3/4 cups popcorn, unpopped
• 1 x salt
• 1/4 cup provolone cheese aged, grated
• 6 each sundried tomatoes oil-cured, finely chopped
• 1 tablespoon vegetable oil from the tomatoes
• 12 each basil leaves, fresh, finely chopped
• 1 x cayenne pepper to taste

1. In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes.
2. Add 1 kernel popping corn and heat until kernel pops.
3. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop.
4. Shake vigorously until popping subsides.
5. Remove from heat.
6. Remove garlic.
7. Toss together popcorn with provolone, sun-dried tomatoes, oil, salt and chopped basil.
8. Serve.

corn oil, olive oil, garlic, salt, provolone cheese aged, tomatoes, vegetable oil, basil, cayenne pepper

Taken from recipeland.com/recipe/v/popcorn-basil-sun-dried-tomatoe-373 (may not work)