Ingredients Jump to Instructions ↓

  1. 8 oz 227g Store-bought caramel sauce for ice cream

  2. 1/4 teaspoon 1 1/3ml Ground cayenne pepper

  3. 1 teaspoon 5ml Cinnamon

  4. 1/2 tspn for sauce,

  5. 1/2 tspn for Tortillas

  6. 4 Flour tortillas - (8" dia)

  7. 2 tablespoons 30ml Melted butter

  8. 4 teaspoons 20ml Sugar

  9. 2 Dulce de Leche caramel ice cream

  10. 1 Canister real whipped cream

  11. 1/2 cup 118ml Spanish peanuts - (4 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees. In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts. This recipe yields 4 BIG sundaes.


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