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.