Sauté apples in hot butter until soft and beginning to brown. Stir in caramel sauce and set aside.
Prepare crisps: Cut tortillas into eight triangles. Deep fry tortilla triangles until crisp and barely golden. Drain on paper towel. Combine cinnamon and sugar in a large zip lock bag when tortillas have cooled toss in bag and shake gently until coated.
Place tortillas on the bottom of a large platter, top with apple mixture. Add ice cream to the top, right before serving and garnish with whipped cream, caramel, and nuts.
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