Preheat oven to 250°F. Line a cookie sheet with parchment paper.
Put the nuts into a medium-size mixing bowl. In a small mixing bowl, combine the egg white and butter. In another small mixing bowl, combine the sugar, cinnamon, cornstarch, and salt.
Fold the egg white and butter mixture into the mixed nuts and then add the cinnamon and sugar mixture; toss until coated.
Spread the nuts onto the cookie sheet (or a silicone baking board). Bake for 20 minutes; stir and bake for another 20 minutes. Allow them to cool before serving.
2 (19-oz) cans garbanzo beans, drained and rinsed
1/2 cup tahini paste
1/2 cup lemon juice
2 garlic cloves
1/2 cup olive oil
1/4 tsp cayenne pepper
1 tsp curry powder
1-1/2 tsp kosher salt
1 tsp cumin
1/4 cup fresh cilantro leaves
2 Tbsp water
Sweet Potato Chips:
3 sweet potatoes, peeled and thinly sliced
Salt and pepper, to taste
To prepare the hummus, add all the ingredients to a food processor and purée until smooth.
Follow the manufacturer directions to prepare the chips with the Orka Chip Maker. Or, preheat the oven to 350°F. Line a cookie sheet with parchment paper and lightly spray with cooking spray.
Place the sweet potatoes in a single layer on the cookie sheet. Spray the potatoes with cooking spray, sprinkle with salt and pepper, and bake until crisp, about 10 minutes. Serve immediately with the hummus.
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