1/2 cup plus 1 tablespoon honey

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon smoked paprika

1. Preheat oven to 325 F. Line a large-rimmed baking sheet with parchment paper. Toss matzo and nuts in a large bowl to evenly distribute.

2. Whisk egg whites in a medium bowl until frothy. Add soy sauce, honey, salt, pepper and smoked paprika, and whisk until thick, making sure honey is evenly blended. Pour over nuts and matzo and fold to coat. Make sure that all the nuts and matzo pieces are coated with the mixture.

3. Spread out on prepared baking sheet and bake, stirring occasionally, until caramelized, about 35 to 40 minutes. After 20 minutes with potholders, stir the mixture with a metal spatula so that all can be evenly browned. Watch carefully towards the end so the mixture does not burn.

4. Remove from oven and cool. When cool, using the metal spatula, scrape the mixture off the parchment pepper and place into an airtight container.

Advance preparation: This can be made five days ahead and covered in an airtight container. (Good luck saving it for five days!)

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.