Celebrate
Bruschetta Popcorn with Sun-Dried Tomatoes
Why not do a spin on appetizers and serve this fun mix at your next dinner? This bruschetta-style popcorn is zesty and incorporates traditional Italian flavours. Give it a go to wow the crowd.
Updated
Ingredients
- 1/2 cup popcorn kernels (125 mL)
- 4 tsp canola oil (20 mL)
- 3 Tbsp dried tomato flakes (found in bulk stores) (45 mL)
- 1 tsp dried oregano (5 mL)
- 1 tsp onion powder (5 mL)
- 1/4 tsp red pepper flakes (1 mL)
- 1/8 tsp kosher salt (0.5 mL)
- 3 Tbsp sun-dried tomatoes in oil, drained well (45 mL)
- 1/3 cup non-hydrogenated canola margarine (75 mL)
- 2 cloves garlic, crushed
- 3-4 Tbsp freshly grated Parmesan cheese (45-60 mL)
- 2 Tbsp fresh chives, chopped (30 mL)
- 2 Tbsp fresh basil, chiffonade (30 mL)
Directions
- In a large saucepan, heat canola oil over medium-high heat. Add popcorn kernels. Place lid on and let kernels cook, shaking occasionally to prevent burning. Allow steam to escape while popping and when the popping slows to 3 to 5 seconds between pops, remove pan from burner. Place popcorn in a large bowl.
- In a small food processor, process dried tomato flakes for 10-20 seconds into a coarse powder.
- In a small bowl, mix together tomato powder, oregano, onion powder, red pepper flakes, and salt and set aside.
- Add drained sun-dried tomatoes to food processor and process for 10-20 seconds until tomatoes are paste-like.
- In a small saucepan over medium heat melt margarine, crushed garlic, and sundried tomato paste together for 3-4 minutes.
- Pour melted margarine mixture overtop of popcorn and mix well. Add dried seasoning mixture and continue to mix. Top with shredded Parmesan cheese, chives and basil. Serve hot.
Nutritional Analysis
| Calories | 111 |
|---|---|
| Total Fat | 8.3 g |
| Saturated Fat | 1.2 g |
| Cholesterol | 1 mg |
| Sodium | 96 mg |
| Carbohydrates | 8.1 g |
| Fiber | 1.5 g |
| Sugar | 0.2 g |
| Protein | 0.5 g |
| Potassium | 119 mg |
