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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
8 ounces store bought caramel sauce, for ice cream |
1/4 teaspoon ground cayenne pepper |
1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas) |
4 8-inch flour tortillas |
2 tablespoons melted butter |
4 teaspoons sugar |
2 pints dulce de leche ice cream or 2 pints caramel-swirl ice cream |
whipped cream |
4 ounces spanish peanuts |
Directions:
1. Preheat oven to 400 degrees F.
2. In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon.
3. Place tortillas on a cookie sheet and brush liberally with melted butter.
4. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes.
5. Remove tortillas from oven, let cool to harden and break into large, uneven pieces.
6. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate.
7. Top with 2 large scoops ice cream.
8. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon.
9. Top each sundae with whipped cream swirls and Spanish peanuts.
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