Okay, so this is mostly a midnight snack, not an afternoon one. I have shifted to working some late nights at work and getting home after 11pm leaves me feeling a bit nibbly. Since I discovered a pan my mom got me was perfect for making stove top popcorn, I’ve been making it a few times a week.

Add a sprinkle of fleur de sel, crack of pepper and a bit of freshly grated parmesan cheese if it’s around. Mike likes his with olive oil and sometimes Ethiopian berbere spice, but I prefer mine oil and butter-free. (Tip: add the salt/seasoning before you add butter or oil, it actually sticks to the popcorn better. A chef friend shared this with Mike and it does make a difference!)

I recommend the yellow popcorn kernels if you have a choice. The white are supposedly ‘gourmet’ because they are lighter and more delicate, but I found them smaller, harder and less satisfying. The yellow kernels puff up better and are more substantial.

The key is to making good poppo is finding a good pan. The one I use is shallow enough to contain the heat and steam necessary to pop the kernels, and large enough in surface area to keep the kernels in a single layer in the oil while they cook.

Can you see the different popcorn kernels? To use up the leftover white popcorn, I mixed it in with some yellow.

Other afternoon snacks I have enjoyed:

• Long Clawson Whiskey Cheese
• Pattypan Squash
• Crazy White Girl Guacamole