Mexican Caramel Sundaes
- Level: Easy
- Yield: 4 BIG sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 792
- Total Fat
- 38
- Saturated Fat
- 15
- Carbohydrates
- 102
- Dietary Fiber
- 5
- Sugar
- 35
- Protein
- 17
- Cholesterol
- 74
- Sodium
- 673
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.