Back when I was only occasionally working from home, I satisfied my snacking urges with different kinds of crackers, topped with some combination of butter, anchovies, cottage cheese and chile paste. Because it wasn’t every day, this relatively small rotation never got old.

Over a week into enforced social distancing, it’s starting to wear thin, and I’ve turned to popcorn to see my through my peckish moments.

I adapted my basic popcorn technique from Jessica Koslow of Sqirl and Onda in Los Angeles. To get the crunchiest kernels, she likes to use an especially large quantity of oil for popping, and it works like a charm. But feel free to use less oil, if you prefer. And use any oil you like. I’ve been working my way through a giant bottle of sunflower oil, but I’ve made this with grapeseed, peanut and coconut oil, as well as olive oil (though not the good stuff).

I always add nutritional yeast to my popcorn, but on Monday, I went one step beyond and tossed in some smoked paprika, as well as toasted cashews. It was divine.

To make about 8 cups, which was enough for my family of three to liberally nibble all afternoon, heat ½ cup oil (or less) and three popcorn kernels in a covered, heavy pot or Dutch oven. When they pop, set the heat to medium-low, add another ⅓ cup popcorn, and then partly cover the pot, leaving a crack open for the steam to escape. (Face that away from you.) When the popping stops, empty the popcorn into a large bowl and toss with 1 to 2 cups coarsely chopped toasted nuts (any kind), ½ teaspoon smoked or sweet paprika (or another spice or spice blend, like cumin or garam masala), a couple of tablespoons nutritional yeast (also known as nooch), and salt to taste.

If you want to add some melted butter you can, but if you’ve used the ½ cup oil, you probably won’t need it.

Gobble it all up if you’re sheltering with a group, or store leftovers in a tightly sealed container at room temperature until you’re hungry again. It will last for several days, if you don’t eat it all first.

This is part of a weekday series in which Melissa Clark teaches you how to cook with pantry staples. (Check out the other recipes: Vegetarian Skillet Chili. Dried beans. Baked oats. Canned tuna pasta. Any-vegetable soup. Pantry crumb cake.)