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Add a photoServings: 4
Ingredients
- 8 ounce store-bought caramel sauce for ice cream
- 1/4 tsp grnd cayenne pepper
- 1 tsp cinnamon (1/2 tspn for sauce, 1/2 tspn for tortillas)
- 4 x flour tortillas - (8" dia)
- 2 Tbsp. melted butter
- 4 tsp sugar
- 2 pt Dulce de Leche caramel ice cream (or possibly caramel swirl ice cream)
- 1 x canister real whipped cream
- 1/2 c. Spanish peanuts - (4 ounce)
Directions
- Preheat oven to 400 degrees.
- In a small saucepan, hot caramel sauce over low heat and season with cayenne pepper and 1/2 tsp. of cinnamon.
- Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a healthy pinch of cinnamon and bake till crispy and sugar has melted on the tortillas, 5 min. Remove tortillas from oven, let cold to harden and break into large, uneven pcs.
- Arrange the pcs of 1 tortilla in a sundae dish or possibly on a dessert plate. Top with 2 large scoops ice cream. Drizzle the hot caramel sauce over each sundae using a spatula or possibly wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.
- This recipe yields 4 BIG sundaes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 4 servings | |
| Calories 173 | |
| Calories from Fat 127 | 73% |
| Total Fat 14.84g | 19% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 45mg | 2% |
| Potassium 143mg | 4% |
| Total Carbs 7.68g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.23g | 3% |
| Protein 4.87g | 8% |
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