Churro Toffee (Disneyland Copycat Recipe)
User Reviews
5
Churro Toffee (Disneyland Copycat Recipe)
Description
This copycat Disneyland Churro Toffee begins by toasting chopped almonds to enhance their flavor and crunch. In a thick-bottomed pan, salted butter, granulated sugar, light brown sugar, and water are cooked to the hard crack stage (around 300°F), producing a firm, golden brown toffee with a caramelized taste. Once off the heat, vanilla extract, baking soda, salt, and toasted almonds are stirred in, causing the mixture to foam and lighten slightly. The hot toffee is poured onto a parchment-lined sheet, slightly cooled, and cut into squares while still warm to create neat bars. Once fully set, each square is dipped into melted white chocolate for a sweet coating. Finally, the toffee is rolled in cinnamon sugar for that signature churro flavor, blending the buttery toffee sweetness, warm cinnamon spice, and nutty elements from almonds.
This toffee stores well at room temperature in an airtight container for several weeks or can be frozen. Without almonds, the recipe can be adapted to be nut-free. Cooking to a slightly lower temperature yields a softer, chewier texture. The leftover cinnamon sugar can be used for other cinnamon treats like toast.
Ingredients
- 2 cups butter salted
- 2 cups granulated sugar
- 2/3 cup light brown sugar
- 1/4 cup water
- 2 teaspoons vanilla extract
- 3/4 cup almonds chopped, toasted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 bags white chocolate Ghirardelli 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
- Store churro toffee in an airtight container at room temperature for 3-4 weeks or freeze for longer preservation.
- Leftover cinnamon sugar mixture can be saved for making cinnamon toast or other cinnamon-flavored treats.
- Omit almonds for a nut-free version of the toffee.
- For a softer, chewier texture, cook the toffee to 285°F instead of 300°F, reaching the soft-crack stage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 1g | 2% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 211mg | 9% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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