If an apple a day keeps the doctor away, I will eat these caramel apple nachos every day. haha!
Making an apple pie is no easy task. I have incorporated all of the flavors of an apple pie in these nachos. This is a no fuss, easy dessert that you can whip up any time. If you are in a hurry, you can buy store bought caramel.
If you think all Cinnamon is the same, then you have not tried Cassia or Vietnamese cinnamon. Check out Savory Spice Shop’s Cassia cinnamon. It taste like red hot candies. Amazing!
Caramel Apple Nachos
Print RecipeIngredients
- Caramel:
- 3/4 cups pure cane sugar
- 3 tablespoons unsalted butter, softened
- 1/2 cup heavy cream, at room temperature
- 1/8 teaspoon fine sea salt
- Nachos:
- 2 tablespoons unsalted butter
- 2 medium Granny Smith apples, peeled, cored and sliced 1/4-inch thick
- 1/4 cup light brown sugar
- 1/4 teaspoon ground Cassia or Vietnamese cinnamon*
- 1/4 cup chopped pecans
- 1/8 teaspoon fine sea salt
- 1 bag cinnamon and sugar pita chips (Stacy's brand)
- 1 pint vanilla ice cream
Instructions
For the caramel, sprinkle the sugar evenly over the bottom of a deep, heavy saucepan, and heat over medium-high heat. Once the sugar begins to melt, swirl the pan to distribute the sugar evenly over the bottom of the pan. Do not stir. Once all of the sugar has melted, swirl the pan again.
Continue cooking until the sugar turns an amber color. If you are using an instant- read thermometer, cook the sugar until it reaches about 350 degrees F, being careful not to burn it. As soon as the caramel reaches this point, remove the pan from the heat, and add the butter all at once. Carefully whisk the butter into the bubbling caramel until incorporated. Slowly pour the cream into the bubbling caramel, and whisk until smooth. Add the salt, and whisk until incorporated.
Let the caramel cool for 10 minutes. Use immediately, or refrigerate for up to 2 weeks. Makes about 1 cup.
For the nachos, melt the butter in a medium sauté pan over medium heat. Add the apple slices, sugar and cinnamon. Stir gently. Cover and cook for 12 minutes or until the apples are cooked and soft. Stir the apples occasionally during cooking.
In a small sauté pan, add the pecans. Cook over medium heat for 3 minutes or until toasted. Sprinkle the salt over the pecans.
To assemble the nachos, spread half of the chips on a serving platter. Spoon the cooked apple slices and sauce over the chips. Drizzle some of the caramel over the top. Spread the remaining chips over the apples. Spoon the remaining cooked apples on top. Sprinkle the toasted pecans over the nachos.
Using an ice cream scoop, place 2 big scoop of ice cream on top of the nachos. Lastly, drizzle more caramel over the top of the nachos and ice cream. Serve immediately.
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