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Churro Toffee
Churro Toffee
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Make Disney-inspired churro toffee: toffee dipped in white chocolate & cinnamon sugar. Recreate the magic at home!
Ingredients:
  • 1 cup unsalted butter (2 sticks)
  • 1 cup packed light brown sugar
  • ½ cup finely chopped almonds
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt
Instructions:
  • Place parchment paper in a 9 by 13-inch baking pan, ensuring there is overhang on all sides.
  • In a sturdy Dutch oven, melt butter with brown sugar and ¼ cup cold water until it reaches a boil on medium heat, occasionally stirring with a heatproof spatula.
  • After the sugar mixture boils, attach a candy thermometer to the pot and heat it to 300 degrees F (148 degrees C) for the hard crack stage. This typically takes 10 to 12 minutes. Watch closely as it cooks.
  • Combine almonds and baking soda in a small bowl, stirring well to evenly distribute the baking soda. Place the bowl near your cooking sugar, along with the vanilla and salt for quick and careful access.
  • Once the sugar hits 300 degrees F (148 degrees C), take it off the heat. Gently add in almond mixture, vanilla, and salt (watch out for bubbling!). Stir vigorously until smooth and shiny. Pour the mixture into the prepared pan, smoothing it out and tapping out any air bubbles. Allow to sit for 5 minutes, then score into 12 pieces. Chill in the fridge for 20 minutes before enjoying.
  • Cut the cooled toffee into equal portions along the score marks using a large chef’s knife, then place on a parchment paper-lined sheet pan to set aside.
  • In a heatproof bowl, gently melt white chocolate with oil over simmering water until smooth and shiny, stirring occasionally. Make sure the bowl is well above the water.
  • Take the toffee off the heat and place it on a work surface next to the toffee tray. Mix sugar and cinnamon in a bowl. Dip one piece of toffee at a time into the melted white chocolate, covering all sides. Allow extra chocolate to drip off, then remove any excess pooling on the edges of the toffee by wiping it off on the edge of the chocolate bowl. Hold the white chocolate-coated toffee by the edges and sprinkle both sides with cinnamon sugar using your other hand. Place on a tray lined with parchment paper.
  • Cover the remaining toffee with white chocolate and cinnamon sugar. Chill in the freezer for 5 to 10 minutes until set. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.

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