 |
2 T Sugar; granulated - and
1/2 c Sugar; granulated
1/2 t Cinnamon
5 T butter
6 tortillas; flour - 8"
1 c Cream; heavy or whipping
1/3 c Sugar; brown - packed
1 t vanilla
1 oz chocolate; unsweetened
- coarsely chopped
1/2 c Pecans - coarsely chopped
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 till 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, till slightly
thickened. Remove from heat; stir in vanilla. Transfer half of mixture to
a bowl. Add chocolate and stir till 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.
|
