This festive morsel is truly addicting. I witnessed its power in my own kitchen with my husband nearby all day long, looking to sneak small handfuls. Then I took it to friends who finished their portions so quickly I couldn’t believe it. It was then that I realized the appeal of this delicious snack.
While this is a fun bite to have around during our eight days of Passover, it’s equally desired any other time of the year. Serve it to friends with a cocktail, or yourself while you are on the computer or playing games, or bring it as a hostess gift once we’re gathering again.
My friend had shared this recipe with me, and after I reworked it to get the proportions right, I offered it to some friends who all loved it.
Matzo Nut Snack
Makes about 10 cups
- 4 sheets matzo, broken into 1-inch pieces
- 1 pound or 3 cups raw mixed nuts
- 3 large egg whites
- 1 1/2 tablespoons soy sauce
- 1/2 cup plus 1 tablespoon honey
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
Preheat oven to 325 degrees F. Line a large-rimmed baking sheet with parchment paper. Toss matzo and nuts in a large bowl to evenly distribute.
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.
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 toward the end so the mixture doesn’t burn.
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!)
Use parchment paper on the sheet pan so it is easy to remove the food.
It’s important to make sure every nut and matzo piece is covered on all sides with the egg white blend.
Make sure to store this in an airtight container so it stays fresh.
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 SeriouslySimple.com. Copyright 2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.