These snickerdoodle nachos are perfect for a party, game night, or girls’ night in! Indulge in crispy cinnamon-sugar biscuits, freshly toasted nuts, and a sweet n’ salty homemade caramel sauce.
Nachos have never been high on my list of preferred dishes. I mean, I love everything in nachos — the gooey cheese, the spicy beef, the fresh toppings, the salty corn chips — but I’ve never craved the combination. I much prefer a taco salad or chimichanga if we’re eating Mexican.
I guess my aversion to nachos could have something to do with how much we ate them growing up. Nachos are super easy to bake, so they make a great quick weeknight meal. Not to mention they were one of the only recipes in my dad’s repertoire (along with spaghetti, BBQ, pizza, and kick-ass scrambled eggs). Nachos also happen to be my mom’s red light food.
Do any of you use that phrase, or is that just my family? Basically, we use “red light food” to refer to the dishes we have zero willpower against. For me, it’s cookies; for my brother, it’s pizza and ice cream; and for my mom? Nachos. Which is probably why her face lit up when I told her I was creating these snickerdoodle nachos!
Once again I’ve gotten together with my Canadian food blogger friends to bring you another installment in our #CDNFoodCreatives saga! This time our hostess was Sam of My Kitchen Love, who cleverly thought up the theme of nachos. Since I’m not a huge fan of savory nachos, I kept things sweet with these dessert snickerdoodle nachos.
I admit that what you see before you was not my initial conception. At first I really wanted to use corn chips with a cinnamon-sugar coating as the base for these nachos. I figured the combination of the crunchy, salty chips with the sweet coating would be dynamo. However, problems arose when I tried to figure out a way to adhere the coating to the chips. Honey would have been too sweet, and I wasn’t in the mood for frying the chips with a batter-type coating. (I’m lazy and deep-fry actually frightens me a little.) I thought about making my own baked tortilla chips with pita bread, but again my laziness prevailed. So what was I to do? I needed that crunch factor of the corn chips… without the corn chips.
Snickerdoodle biscuits to the rescue! I don’t normally make crispy cookies because I much prefer soft, chewy cookies, but for this recipe these biscuits are perfect! All the sweet, cinnamon-sugar flavour of a snickerdoodle cookie in a crunchy “nacho chip.” These cookies held up to the mound of garnishes I piled on top, remaining crunchy and delicious. To make them even crispier, I topped them with a little raw sugar and cinnamon before baking. I insist you do this. It made the “chips” so much better!
We all know nachos have lots of toppings. So for my snickerdoodle nachos, I wanted to make sure I had some tasty garnishes. I decided to toast a variety of nuts to bring sprinkle on top, and I made an easy, all-natural salted caramel sauce. The caramel sauce only has four ingredients, and can be prepped way ahead of time. Just remember to warm it up in the microwave before you pour it on top! Together the plate is the perfect combination of crunchy, sweet, salty, and savory. It’s downright glorious, I say.
These snickerdoodle nachos are much loved by men, women, and children, so I think they would be at home at any type of social gathering! Just make sure you have some ice cream to dip them in!
If you’re not that into snickerdoodles or salted caramel, you should check out all the nacho contributions from my blogger friends below the recipe! I guarantee you’ll find a platter you love!
- 2 cups unbleached all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp sea salt
- ½ cup (113g) unsalted butter, room temperature
- ¼ cup raw cane sugar
- ¼ cup + 2 tbsp pure maple syrup
- 1 egg, room temperature
- 1 tsp pure vanilla extract
- ¼ cup raw cane sugar mixed with ½ tbsp ground cinnamon, for sprinkling
- 1 cup raw cane sugar
- 6 tbsp (85g) unsalted butter, cut into 8 cubes
- ½ cup full fat coconut milk (or heavy cream)*
- ¾ tsp sea salt
- ½ cup pecan halves
- ½ cup walnut halves
- ½ cup raw almonds
- Preheat the oven to 325 F (165 C) and line two baking trays with parchment paper.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachement, beat together the butter, sugar, and maple syrup until well combined. Add the egg and vanilla and beat well.
- Add the flour mixture in thirds until all of the flour is incorporated and a soft dough forms.
- Cover the dough with plastic wrap and refrigerate 1 hour to overnight. You can make the toppings while the dough chills.
- Once the dough has chilled, turn it out onto a lightly floured work surface and roll the dough out to ⅛-inch thickness. You need the biscuits to be thin so they crisp up.
- Cut the dough into triangles (or diamonds, circles, whatever you prefer) and place each biscuit onto the cookie sheet. You will need to roll out and cut the dough a few times.
- Sprinkle some of the cinnamon-sugar mixture onto the top of each biscuit and then bake them for 12-14 minutes, rotating the pan half way through the cooking time. Allow the biscuits to cool on the pan for 5 minutes then place them on a wire rack to finish cooling.
- Place the sugar in a large saucepan over medium heat. Using a silicone spatula or wooden spoon, stir the sugar every so often so that it does not burn. Once the sugar starts to clump and melt, you will need to stir continuously.
- Once the sugar has completely melted, about 10 minutes, carefully add the butter. Stir the butter into the sugar carefully as the mixture will sputter.
- Once the butter is mixed in, slowly add the coconut milk, again taking care to watch for spatter.
- Remove the sauce from the heat as soon as the coconut milk is mixed in and add the salt. Stir to combine.
- Carefully pour the caramel sauce into a mason jar or heatproof container, being very careful not to touch the caramel.
- Preheat the oven to 325 F (165 C) and prepare a large baking sheet with parchment paper.
- Layer the nuts on the baking tray so they do not over lap and place them in the oven to toast for 10 minutes.
- Remove the nuts from the oven. They should smell very nutty and be popping a little. Place them in a heatproof bowl to cool.
- Once every component as cooled, layer half of the biscuits on a serving platter.
- Top the biscuits with half of the nuts and drizzle over some caramel sauce.
- Repeat the layering process a second time and drizzle over more caramel sauce. You will have lots of caramel sauce left over.
- Serve immediately with vanilla ice cream for dipping.
All of the components for this dish can be made at least 1 day in advance and assembled when ready to serve.
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