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Carla Hall's Chocolate-Caramel Nachos

Carla Hall
Servings: 8
1 to 30 min

Fried Dessert Nachos

  • Ingredients
  • step-by-step directions
Carla Hall's Chocolate-Caramel Nachos
  • 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 Salt
  • 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.
  • For the Cinnamon Sugar or For the Lime Salt: Immediately sprinkle with your choice of cinnamon sugar or lime salt.
  • Serve with a drizzling of chocolate, white chocolate, or caramel sauce and toffee crumbles.
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