As Willie Nelson would sing... 🎶 You are always on my mind.. you are always on my mind 🎶
Updated: Feb 26
YEP.. always thinking about sugar and cinnamon! So I decided to make a cozy little snack! Trust me you’ll never EVER say you don’t want NAAN!
Cinnamon Sugar Naan Chips! .. care to join me? 😜
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1 package original Stonefire Naan (I used 3 pieces of Naan)
For the Whipped creamed
1 cup heavy whipping cream
2 tbsp. Confectioners’ sugar
1/2 tsp. Pure vanilla extract
For the Cinnamon/Sugar mix
1/2 cup granulated sugar
1 tbsp. ground cinnamon
For the Caramel Sauce
1 cup granulated sugar
1/2 cup water
1/4 cup unsalted butter
1/2 cup heavy whipping cream
1/2 tbsp. vanilla extract
1/2 to 1 tsp. salt
Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper.
Place the naan on the prepared cookie sheet. Use a knife or a pizza cutter to slice each naan into wedges. Bake for approx. 12-14 minutes, flipping them halfway through baking.
Stir together the cinnamon and sugar.
MAKING THE WHIPPED CREAM
Place a bowl and beaters into the freezer for 15 minutes.
Add the heavy cream, confectioners’ sugar and vanilla to bowl and beat on medium for 1 minute. Increase speed to medium high and continue beating until stiff peaks form.
MAKING THE CARAMEL SAUCE
In a medium to large saucepan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.
Raise temp. Back to medium heat and bring mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, approx. 10-15 minutes. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.
Remove the pan from the heat and immediately add in the heavy whipping cream in slowly. The caramel will bubbly up so be careful with this step. Whisk quickly as you add the cream until well combined.
Add in the vanilla extract and half a teaspoon of salt and whisk to combine.
Allow the caramel sauce to cool. It will thicken as it cools.
Serve chips warm or cool with the whipped cream for dipping or caramel sauce.