Bruschetta Popcorn with Sun-Dried Tomatoes

½ 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)

¼ tsp red pepper flakes (1 mL)

1/8 tsp kosher salt (0.5 mL)

3 Tbsp sundried tomatoes in oil, drained well (45 mL)

1/3 cup non-hydrogenated canola margarine (75 mL)

2 cloves garlic, crushed (2)

3-4 Tbsp freshly grated Parmesan cheese (45-60 mL)

2 Tbsp fresh chives, chopped (30 mL)

2 Tbsp fresh basil, chiffonade (30 mL)
1. 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.
2. In a small food processor, process dried tomato flakes for 10-20 seconds into a coarse powder.
3. In a small bowl, mix together tomato powder, oregano, onion powder, red pepper flakes, and salt and set aside.
4. Add drained sundried tomatoes to food processor and process for 10-20 seconds until tomatoes are paste-like.
5. In a small saucepan over medium heat melt margarine, crushed garlic, and sundried tomato paste together for 3-4 minutes.
6. 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.