Recipe courtesy of Rachael Ray
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Mexican Caramel Sundaes
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 BIG sundaes
Level:
Easy
Total:
15 min
Prep:
5 min
Cook:
10 min
Yield:
4 BIG sundaes
Level:
Easy

Ingredients

Directions

Preheat oven to 400 degrees F.

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.

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