8 ounces mrs richardson's butterscotch caramel sauce store bought for ice cream
0.5 teaspoon cinnamon for sauce, 1/2 teaspoon for tortillas
4 8-inch flour tortillas ()
0.3 teaspoon ground pepper
4 teaspoons sugar
1 canister real whipped cream
Equipment
baking sheet
sauce pan
oven
wooden spoon
spatula
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.
