Chocolate-Cinnamon Dessert Nachos

Recipe Ingredients

2 tablespoons	30ml	Sugar - granulated - and
1/2 cup	99g / 3.5oz	Sugar - granulated
1/2 teaspoon	2.5ml	Cinnamon
5 tablespoons	75ml	Butter
6		Tortillas - flour - 8"
1 cup	237ml	Cream - heavy or whipping
1/3 cup	65g / 2.3oz	Sugar - brown - packed
1 teaspoon	5ml	Vanilla
1 oz	28g	Chocolate - unsweetened
		Coarsely chopped
1/2 cup	73g / 2.6oz	Pecans - coarsely chopped

Recipe Instructions

Preheat oven to 350F. In small bowl, mix together 2 Tbsp granulated sugar and cinnamon. Melt 4 Tbsp 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. Place tortilla wedges. Place tortilla wedges, sugared sides up, in a single layer on buttered baking sheets. Bake 12 to 14 minutes or until tortilla wedges are crisp and golden brown.

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, until slightly thickened. Remove from heat; stir in vanilla. Transfer half of mixture to a bowl. Add chocolate and stir until melted. To remaining mixture, stir in remaining 1 Tbsp butter. Let both sauces cool to lukewarm. 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 Tbsp nuts on top.

Repeat layer until all ingredients are used. Serve immediately.

Source:
Jo Anne Merrill

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