Cut five 8-inch flour tortillas into 8 wedges each. In small bowl, combine 112 tbsp. sugar with 12 tsp. ground cinnamon. Fill deep saucepan with 2 inches vegetable oil and heat to 350 degrees on deep-fat thermometer. Fry tortillas in batches until golden, 3 minutes. Transfer to paper towels; sprinkle with cinnamon-sugar mixture. In saucepan, melt 14 cup butter over medium heat. Add 1 cup candy corn and cook, stirring, until melted. Spoon over chips.