Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  corn oil
  2        tablespoons  olive oil
  2                     garlic cloves -- split
     3/4           cup  popping corn
                        salt
     1/4           cup  grated aged provolone
  6                     finely chopped oil-cured sun-dried
                        -- tomatoes
  1         tablespoon  oil from the tomatoes
  12                    finely chopped basil leaves
  1               dash  cayenne pepper

Preparation:

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.

Nutritional Information:

82 Calories (kcal); 9g Total Fat; (97% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium