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.