Mexican Caramel Sundaes

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 BIG sundaes
Level:
Easy

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 caramel ice cream or caramel swirl ice cream
  • 1 canister real whipped cream, from dairy aisle
  • 4 ounces, 1/2 cup, Spanish peanuts
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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