2 tb Sugar; granulated - and
1/2 c  Sugar; granulated
1/2 ts Cinnamon
5 tb Butter
6    Tortillas; Flour - 8"
1 c  Cream; heavy or whipping
1/3 c  Sugar; brown - packed
1 ts Vanilla
1 oz Chocolate; unsweetened
- coarsely chopped
1/2 c  Pecans - coarsely chopped

Preheat oven to 350F. In small bowl, mix together 2 Tbsp granulated sugar
and cinnamon. Melt 4 Tbsp butter. Brush melted butter on both sides of
tortillas. Sprinkle cinnamon-sugar on 1 side. Stack tortillas on top of one
another, sugared sides up, and cut the stack into 10 to 12 wedges. Place
tortilla wedges. Place tortilla wedges, sugared sides up, in a single layer
on buttered baking sheets. Bake 12 to 14 minutes or till tortilla wedges
are crisp and golden brown. Meanwhile, in a medium saucepan, combine cream,
remaining 1/2 cup granulated sugar, and brown sugar. Heat to boiling over
medium heat, stirring often. Boil 5 minutes, stirring occasionally, till
slightly thickened. Remove from heat; stir in vanilla. Transfer half of
mixture to a bowl. Add chocolate and stir till melted. To remaining
mixture, stir in remaining 1 Tbsp butter. Let both sauces cool to lukewarm.
To assemble nachos, scatter tortilla pieces in single layer over a large
serving platter. Drizzle some chocolate sauce and caramel sauce over
tortilla and sprinkle about 3 Tbsp nuts on top. Repeat layer until all
ingredients are used. Serve immediately.