Ingredients Jump to Instructions ↓

  1. 2 T Sugar; granulated - and 1/2 c Sugar; granulated

  2. 1/2 t Cinnamon

  3. 5 T Butter

  4. Flour - 8

  5. 1 c Cream; heavy or whipping

  6. 1/3 c Sugar; brown - packed

  7. 1 t Vanilla

  8. 1 oz Chocolate; unsweetened

  9. - coarsely chopped 1/2 c Pecans - coarsely chopped

  10. 350F. In small bowl, mix together

  11. 2 Tbsp granulated sugar and cinnamon. Melt

  12. 4 Tbsp butter. Brush melted butter on both sides of tortillas. Sprinkle cinnamon-sugar on

  13. 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

  14. 12 to 14 minutes or till tortilla wedges are crisp and golden brown. Meanwhile, in a medium saucepan, combine cream, remaining

  15. 1/2 cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil

  16. 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

  17. 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.


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