Dessert Nachos with Salted Caramel Apple Dip

Course: Desserts, Snacks

Cuisine: American, North American

Prep Time: 30

Cook Time: 55

Cooling time: 1 30

Total Time: 2 55

Servings: servings

Calories: 390kcal

Author: Dini Kodippili

These Dessert Nachos are the true definition of a sinfully decadent dessert. Cinnamon sugar and butter toasted tortilla chips with a chocolate fudge sauce drizzle and salted caramel apple dip, and served with fresh berries. Sweet, salty, crunchy, and absolutely irresistible.

EASY - This is an easy recipe to make! Great for crowds. Making the caramel for the dip requires vigilance, so don't leave it unattended.

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Ingredients

Salted Caramel Apple Dip

150 g white sugar ¾ cup
1 Granny Smith apple peeled and rubbed with lemon (to prevent it from browning)
80 mL Heavy cream ⅓ cup
2 tbsp butter
½ tsp sea salt flakes Add less if using granulated or fine sea salt.

Cinnamon Chips

6 large tortillas white corn or flour
226 g Melted butter May not use all of it. (upto 8 tbsp)
200 g white sugar 1 cup
4 tsp ground cinnamon

To Serve

Your favourite chocolate fudge sauce
Berries Strawberries and raspberries. sliced or halved.

Instructions

Salted Caramel Apple Dip

In a large flat pan, sprinkle the sugar on the bottom. Heat it over medium low or medium heat (be careful not to introduce ANY liquid).
150 g white sugar
Grate the apple while the sugar is cooking.
1 Granny Smith apple
Keep an eye on the sugar, and when you start to see the sugar melting at the edges, use a spatula to gently move the melted and granulated sugar to evenly melt all the sugar. Adjust the heat to prevent the sugar caramelizing too fast.
When the sugar bits are melted and the caramel is turning golden brown, add the grated apple to the caramel. The caramel will hiss and there'll be a lot of steam, so take care not to burn yourself!
Mix the grated apple with the caramel really well. Add the cream and butter and continue to mix until the butter has melted and the caramel lumps have almost disappeared. Add the salt at this stage.
80 mL Heavy cream, 2 tbsp butter, ½ tsp sea salt flakes
Let the caramel simmer for about 30 minutes, frequently stirring, until it's nice and thick. The time will vary according to your stove top, so keep an eye on the caramel and stop cooking when the consistency is right. Set aside to cool. If the caramel is too thick, add a little bit of cream to thin it out slightly.

Cinnamon Chips

Preheat oven to 375°F.
Melt the butter, set aside. Mix half of the sugar with half of the cinnamon. (If you run out of sugar, mix the rest of the sugar and cinnamon together too).
226 g Melted butter , 200 g white sugar, 4 tsp ground cinnamon
Place a tortilla on a chopping board, and generously brush it with melted butter on both sides. Sprinkle the cinnamon sugar evenly on both sides.
6 large tortillas
Cut the tortilla into corn ship sized triangles and spread it evenly on the parchment lined baking tray. Repeat with the remaining tortillas to have a single layer of chips on the tray. Bake in batches if needed.
Bake 1 batch in the preheated oven for 8 minutes - the sugar obviously has to caramelize at this point. If it hasn't then leave it in longer - if it caramelizes earlier, take it out sooner.
Remove from the oven and let them cool down.
Serve the cinnamon chips with the salted caramel apple dip AND the chocolate fudge sauce and berries.
Your favourite chocolate fudge sauce, Berries

Nutrition