Chocolate-Caramel Nachos

 Chocolate-Caramel Nachos

These sugar-dusted crisps are fried and then drizzled in chocolate and caramel sauces and topped with toffee crumbles.

ingredients

• For the Nachos:
• 24 Corn Tortillas (cut into large triangle) 
• Dark and White Chocolate Sauces (for drizzling) 
• Caramel Sauce for drizzling
• Toffee Candies (crumbled)

• For the Cinnamon Sugar:
• 1/4 cup Granulated Sugar
• 1 tablespoon ground Cinnamon
• 1 teaspoon Kosher Salt

• For the Lime Salt:
• 2 Limes (zested)
• 2 tablespoons Kosher S

ingredients per stepinstructio

• 
  24 Corn Tortillas (cut into large triangle)
  For the Nachos: Heat a large dutch oven with vegetable oil to 350 degrees F. Carefully fry the corn tortillas, until crispy, about 4 minutes per batch. Remove with a slotted utensil to a paper towel lined plate.
• 
  1/4 cup Granulated Sugar
  1 tablespoon ground Cinnamon
  1 teaspoon Kosher Salt
  2 Limes (zested)
  2 tablespoons Kosher Salt
  For the Cinnamon Sugar or For the Lime Salt: Immediately sprinkle with your choice of cinnamon sugar or lime salt.
• 
  Dark and White Chocolate Sauces (for drizzling)
  Caramel Sauce for drizzling
  Toffee Candies (crumbled) 
  Serve with a drizzling of chocolate, white chocolate, or caramel sauce and toffee crumbles.