2 tablespoons granulated sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
5 tablespoons butter
6 8-inch flour tortillas
1 cup heavy or whipping cream
1/3 cup packed brown sugar
1 teaspoon vanilla
1 ounce unsweetened chocolate, coarsely chopped
1/2 cup pecans, coarsely chopped
Servings: 6
1. Preheat oven to 350F.
2. In small bowl, mix together 2 tablespoons granulated sugar and cinnamon. Melt 4 tablespoons butter. Brush melted butter on both sides of tortillas. Sprinkle cinnamon-sugar on 1 side. Stack tortillas on top of one another, sugared sides up, and cut the stack into 10 to 12 wedges.
3. Place tortilla wedges, sugared sides up, in a single layer on buttered baking sheets. Bake 12 to 14 minutes or till tortilla wedges are crisp and golden brown.
4. Meanwhile, in a medium saucepan, combine cream, remaining 1/2 cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 minutes, stirring occasionally, till slightly thickened. Remove from heat; stir in vanilla.
5. Transfer half of mixture to a bowl. Add chocolate and stir till melted.
6. To remaining mixture, stir in remaining 1 tablespoon butter.
7. Let both sauces cool to lukewarm.
8. To assemble nachos, scatter tortilla pieces in single layer over a large serving platter. Drizzle some chocolate sauce and caramel sauce over tortilla and sprinkle about 3 tablespoons nuts on top. Repeat layer until all ingredients are used. Serve immediately.
1/2 cup granulated sugar
1/2 teaspoon cinnamon
5 tablespoons butter
6 8-inch flour tortillas
1 cup heavy or whipping cream
1/3 cup packed brown sugar
1 teaspoon vanilla
1 ounce unsweetened chocolate, coarsely chopped
1/2 cup pecans, coarsely chopped
Servings: 6
1. Preheat oven to 350F.
2. In small bowl, mix together 2 tablespoons granulated sugar and cinnamon. Melt 4 tablespoons butter. Brush melted butter on both sides of tortillas. Sprinkle cinnamon-sugar on 1 side. Stack tortillas on top of one another, sugared sides up, and cut the stack into 10 to 12 wedges.
3. Place tortilla wedges, sugared sides up, in a single layer on buttered baking sheets. Bake 12 to 14 minutes or till tortilla wedges are crisp and golden brown.
4. Meanwhile, in a medium saucepan, combine cream, remaining 1/2 cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 minutes, stirring occasionally, till slightly thickened. Remove from heat; stir in vanilla.
5. Transfer half of mixture to a bowl. Add chocolate and stir till melted.
6. To remaining mixture, stir in remaining 1 tablespoon butter.
7. Let both sauces cool to lukewarm.
8. To assemble nachos, scatter tortilla pieces in single layer over a large serving platter. Drizzle some chocolate sauce and caramel sauce over tortilla and sprinkle about 3 tablespoons nuts on top. Repeat layer until all ingredients are used. Serve immediately.
