TORTILLA TOFFEE CANDY

Non-stick Cooking Spray
6 Fajita-size Flour Tortillas
1 Cup Butter
11/2 Cups Packed Light Brown Sugar
1 Teaspoon Cinnamon
11/2 Cups Milk Chocolate or Semi-sweet Chips

Line two baking sheets with foil and spray. Lay three of the tortillas flat on each pan and bake for 12-14 minutes or until golden brown and crispy. Do not let scorch. If large air pockets form pierce them with a knife and then get the air out with a spatula.
In a heavy kettle over medium heat  the butter, sugar and cinn. until melted. Stir often. Bring to a rolling boil and boil for 3 minutes stirring constantly. It willl be thick. Remove from the heat and quickly spread evenly over each tortilla with the back of a spoon. Some of the mixture will run down into the pan but that is ok. Bake in the oven for 6 minutes until each of the tortilla is bubbly. Some of the mixture will also run into the pan again. Remove from the oven and let stand for 2-3 minutes. Sprinkle each of the tortillas with the chocolate chips divided evenly among them. Let sit until the chips become shiny and melted. Can be put back into the oven for 1-2 minutes until the chocolate melts. Spread the chocolate over them all the way to the edges then sprinkle with chopped peanuts or cashews and press down slightly. Lossen the tortillas away from the toffee that has drained down in the pan with a knife. Place in the freezer until the chocolate hardens and then break in 2 inch jagged pieces like toffee. Break each one in half and then break into another half.