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:
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.
Servings: 4
Time preparation: 10 min.
Time total: 15 min.