Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Corn oil
2 tb Olive oil
2 Garlic cloves, split
3/4 c Popping corn
Salt
1/4 c Grated aged provolone
6 Finely chopped oil-cured
-sun-dried tomatoes
1 tb Oil from the tomatoes
12 Finely chopped basil leaves
Ds cayenne pepper

Servings: 6

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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