2 T  Sugar; granulated - and

    1/2 c  Sugar; granulated

    1/2 t  Cinnamon

      5 T  Butter

      6    Tortillas; Flour - 8"

      1 c  Cream; heavy or whipping

    1/3 c  Sugar; brown - packed

      1 t  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.