Popcorn with Basil and Sun-Dried Tomatoes Recipe

Name: Popcorn with Basil and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons corn oil, 2 tablespoons olive oil, 2 cloves garlic split, 3/4 cups popcorn, unpopped, and more.

Yes, Popcorn with Basil and Sun-Dried Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Popcorn with Basil and Sun-Dried Tomatoes

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