Nut Brittle: Combine pancake syrup, sugar, cornstarch and corn syrup in saucepan set over medium-low heat; bring to simmer. Cook for about 15 minutes or until the liquid is thickened. Stir in pecans and walnuts until well coated.

Pour mixture onto parchment paper–lined baking sheet; refrigerate until set and hardened. Break into pieces.

Sautéed Apples: Melt butter in large skillet set over medium-high heat; cook apples, brown sugar, cinnamon, nutmeg and 1/4 cup water for 5 to 8 minutes or until tender; set aside.

Assembly: Divide LAY’S^® Kettle Cooked Original Potato Chips among 4 to 6 plates. Top with sautéed apples, ice cream, caramel sauce and nut brittle.