Our copycat Disneyland churro toffee has buttery, crisp toffee with toasted almonds, coated in white chocolate and cinnamon sugar for a classic churro flavor! Now you can have your favorite Disney park treat at home any time you want.
Preheat oven to 350 degrees. Spread almonds over a baking sheet and bake for 9-10 minutes, watch them to make sure they don’t burn. Let them cool and then finely chop the almonds.
Take your baking sheet and line it with parchment paper or a silicone mat. Spread your chopped almonds across the entire baking sheet in a thin layer.
In a large, heavy bottomed pot, over medium-high heat, melt your butter. One melted, attach your candy thermometer and add in both sugars, salt, and water. Stirring constantly, bring to a boil until the candy thermometer reaches 300 degrees Fahrenheit (hard crack stage).
Remove from heat and immediately stir in the baking soda. The toffee will bubble a little bit and immediately pour the toffee over your toasted almonds. Using a greased spatula spread the toffee thinly across the lined baking sheet.
If you want to cut your toffee into squares, like they do at Disneyland, use a greased knife and cut you toffee immediately after you spread it thinly across the pan. If you don’t cut it into squares you can break it into pieces with your hands once the toffee is completely cool. Just know your pieces will be rugged and uneven.
Once toffee is cool, stir together your cinnamon and sugar in a bowl and set aside. In a microwave safe bowl melt your white chocolate.
Thinly coat you’re your toffee in white chocolate and then coat it in cinnamon and sugar. Repeat until all the toffee is coated in white chocolate and cinnamon and sugar. Let cool so the white chocolate is set before enjoying!
Notes
Alternative Method Cutting and Coating ToffeeDisneyland cuts their churro toffee into large, thin squares and coats the entire thing in white chocolate and cinnamon sugar. However, I understand this is a little bit of a pain and maybe most the ideal for sharing.If you’d like to simplify the process, spread the toffee into a thin layer on your lined baking sheet, let it cool, and spread white chocolate over the top and generously coat in cinnamon sugar. You can either leave the white chocolate on one side or once it has set, flip the toffee over and repeat spreading white chocolate and cinnamon sugar on the other side.You can also spread white chocolate chips across the toffee, pop it in the oven at 350 degrees Fahrenheit for about 5 minutes until the chocolate chips are soft enough to spread in an even coating. Then add your cinnamon sugar mixture over top while the chocolate is still wet.Once the white chocolate has set, you can bread the toffee into irregular shapes, perfect for sharing and snacking on.Storing this RecipeToffee should be stored in an airtight container. It will stay good at room temperature for 2-3 weeks or 3 months in the freezer. Let it come to room temperature before eating it out of the freezer.