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    You are in: Home / Recipes / Spicy Cinnamon Syrup Recipe
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    Spicy Cinnamon Syrup

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    queenofeats's Note:

    This recipe came to life one night after a Mexican meal. I decided I wanted to find some way of creating a dessert with prepackaged tortilla chips. Unsure of how to go about making cinnamon sugar tortilla chips this way, I opted to try a syrup drizzle concept instead. The result could best be described as cinnamon nachos! I have just listed the recipe for the syrup, as I think that it may go well with other desserts such as pound cake or fresh fruit as well. Feel free to experiment! Also feel free to use the brown sugar Splenda blend in place of the brown sugar. I tried it and the recipe turned out equally yummy!

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    Ingredients:

    Serves: 1

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan, allow the butter to melt slowly over low to medium heat.
    2. 2
      When the butter is completely melted, add the spices and stir well to combine.
    3. 3
      Slowly add the brown sugar and stir well to combine. You may not be able to get the butter and sugar perfectly blended yet; don't panic if this is the case.
    4. 4
      Allow the mixture to come to a slow boil. Let it boil for a minute or two. This will thicken up the syrup and help to blend the butter and sugar better.
    5. 5
      Remove from heat and let the mixture stand for a minute.
    6. 6
      Serve with your choice of desserts and enjoy!

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    Ratings & Reviews:

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    Nutritional Facts for Spicy Cinnamon Syrup

    Serving Size: 1 (181 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 864.1
     
    Calories from Fat 430
    49%
    Total Fat 47.7 g
    73%
    Saturated Fat 29.9 g
    149%
    Cholesterol 122.0 mg
    40%
    Sodium 378.0 mg
    15%
    Total Carbohydrate 116.0 g
    38%
    Dietary Fiber 5.4 g
    21%
    Sugars 106.8 g
    427%
    Protein 1.2 g
    2%

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