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Churro Toffee Disneyland Copycat

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A delightful copycat recipe for Disneyland’s churro toffee, featuring crunchy toffee layered with white chocolate and a sprinkle of cinnamon sugar.

Ingredients

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  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 cup roasted almonds, chopped
  • 12 ounces white chocolate melting wafers
  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Prepare the baking sheet by lining it with parchment paper and scattering the chopped almonds.
  2. Combine the unsalted butter, granulated sugar, brown sugar, water, light corn syrup, and fine sea salt in a pan.
  3. Melt the mixture over medium heat, stirring until the butter melts and the sugars dissolve.
  4. Monitor the temperature with a candy thermometer until it reaches 300°F (hard crack stage).
  5. Add the vanilla extract and stir carefully.
  6. Pour the hot toffee over the almonds, spreading it evenly.
  7. Cool the toffee at room temperature until firm, about 30 to 45 minutes.
  8. Melt the white chocolate wafers until smooth.
  9. Coat the cooled toffee with the melted white chocolate.
  10. Create the cinnamon sugar by mixing granulated sugar and ground cinnamon.
  11. Sprinkle the cinnamon sugar over the white chocolate and gently press it in.
  12. Set completely and cut or break the toffee into pieces.

Notes

Store in an airtight container for up to two weeks or freeze for up to three months.

Nutrition

Find it online: https://cookingwithmayaa.com/churro-toffee-copycat-recipe-disneyland/

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