Churro Toffee (Disneyland Copycat Recipe)

5 from 5 votes

Churro Toffee (Disneyland Copycat Recipe)

This Disney Churro Toffee is a cross between the ever popular classic churro and delicious homemade toffee. The buttery toffee squares are coated in smooth white chocolate and topped off with a cinnamon sugar mixture. The first bite of this delectable treat is pure Disney magic. It's a major hit at the Parks for a good reason!

Prep Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 370kcal

Author: Amy Nash

Ingredients

2 cups salted butter
2 cups granulated sugar
⅔ cup light brown sugar
¼ cup water
2 teaspoons vanilla extract
¾ cup toasted almonds, chopped
½ teaspoon baking soda
½ teaspoon salt
3 bags ghiradelli white chocolate melting wafers
1 cup granulated sugar
2 Tablespoons cinnamon

Instructions

Line baking sheet with parchment paper. Combine cinnamon and sugar in a bowl and set aside. Toast the almonds by spreading in a single layer on a baking sheet and baking for 9-10 minutes at 350°F. Chop with a sharp knife or food processor and set aside.
Combine butter, sugar, and water in a large, thick bottomed saucepan over medium heat, stirring frequently until the butter has melted and everything starts to combine. Continue to cook, stirring frequently, almost constantly, until thermometer reaches 300°F and the toffee has turned a golden brown, almost peanut butter color, about 10-15 minutes. Remove from heat and immediately stir in almonds, vanilla extract, baking soda, and salt.
Pour toffee onto prepared baking sheet. Let stand for 1-2 minutes to cool slightly, then cut into 4x4-inch squares with a plastic knife while still warm. You may need to repeat the cuts a second time. Let the toffee set completely to harden up (about 20 minutes).
Melt white chocolate. Dip toffee squares in white chocolate to coat, then shake off excess chocolate. Place the dipped toffee squares into the container of cinnamon sugar and cover it with the cinnamon sugar mixture so it gets coated on the top and bottom. Let the white chocolate set up for a minute or two, then transfer the toffee pieces to a piece of parchment paper to set up completely. Repeat with all of the toffee squares.

Notes

Stores for 3-4 weeks in an airtight container at room temperature. Can be frozen.
Leftover cinnamon sugar mixture can be stored in a container and used to make cinnamon toast.
You can make this toffee without the almonds for a nut-free version.
For a slightly chewier, softer toffee, you can cook it to 285°F (soft-crack stage) instead of all the way to 300°F.

Nutrition