Chocolate-Cinnamon Dessert Nachos
heavy or whipping
Preheat oven to 350℉ (180℃).
In small bowl, mix together 2 tablespoon granulated sugar and cinnamon.
Melt 4 tablespoon 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 ½ 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 tablespoon 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 tablespoon nuts on top.
Repeat layer until all ingredients are used.