YIELD: 6 sundaes 1 ½ tsp. cocoa 1 ½ tsp. sugar ¾ tsp. ground cinnamon, divided 3 flour tortillas 1 Tbsp. butter, melted ¾ cup caramel topping 1/8 to ¼ tsp. ground cayenne pepper ½ gallon vanilla ice cream or dulce de leche ice cream 1 to 1 ½ cups Spanish peanuts whipped cream (optional) 1.    Heat conventional oven to 400°F. Line sheet pan with parchment paper. Combine cocoa, sugar and ¼ tsp. ground ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.