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Churro Toffee Disneyland Copycat

Churro Toffee Disneyland Copycat: Sweet Magic at Home

Experience the magic of Disneyland with this vegetarian Churro Toffee Disneyland Copycat recipe, featuring almond toffee, white chocolate, and cinnamon sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 45 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toffee Base
  • 1 cup Unsalted Butter Provides a rich, creamy foundation; using unsalted helps control the final flavor.
  • 1 cup Granulated Sugar Melts into the butter for a crisp caramelized candy base and forms the cinnamon-sugar coating.
  • 1/2 cup Light Brown Sugar Adds depth and warmth to the toffee flavor.
  • 3 tablespoons Water Aids in even sugar dissolution, evaporating as the mixture heats.
  • 1/4 cup Light Corn Syrup Reduces crystallization, aiding in a smoother cooking process.
  • 1/2 teaspoon Fine Sea Salt Balances sweetness and enhances caramel flavors.
For the Coating
  • 2 cups White Chocolate Melting Wafers Create a smooth coating that allows cinnamon sugar to adhere.
  • 1 teaspoon Ground Cinnamon Essential for the churro-inspired finish.
For the Topping
  • 1/2 cup Granulated Sugar (for coating) Forms part of the cinnamon-sugar topping.
  • 1 cup Roasted Almonds (chopped) Provide crunch and nuttiness; feel free to substitute with pecans or walnuts for variety.

Equipment

  • Heavy-bottomed saucepan
  • Candy thermometer
  • offset spatula
  • Microwave-safe Bowl
  • Parchment paper
  • Rimmed Baking Sheet

Method
 

Instructions
  1. Prepare the Baking Sheet: Line a rimmed baking sheet with parchment paper and evenly scatter the chopped roasted almonds across the surface.
  2. Combine the Ingredients: In a heavy-bottomed saucepan, combine unsalted butter, granulated sugar, light brown sugar, water, light corn syrup, and fine sea salt. Cook over medium heat until melted and combined, about 5 minutes.
  3. Bring to a Boil: Increase heat to medium-high until the mixture reaches a rolling boil. Stir continuously until the temperature reaches 300°F.
  4. Add Vanilla and Pour: Remove from heat at 300°F, stir in vanilla extract, and pour the hot toffee mixture over the scattered almonds.
  5. Cool the Toffee: Allow the toffee to cool at room temperature for 30 to 45 minutes until it hardens.
  6. Melt the White Chocolate: Melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals until smooth, about 1-2 minutes.
  7. Spread the Chocolate: Pour the melted white chocolate over the cooled toffee and spread evenly with an offset spatula.
  8. Add Cinnamon Sugar Topping: Combine granulated sugar and ground cinnamon in a small bowl. While the chocolate is warm, sprinkle this mixture over the top and gently press down.
  9. Set and Break Apart: Let the chocolate set at room temperature until firm, about 30 minutes. Cut into squares or break into pieces by hand.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 18gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 50mgPotassium: 50mgSugar: 14gVitamin A: 2IUCalcium: 2mgIron: 2mg

Notes

For best results, follow cooling times and use a candy thermometer to achieve perfect toffee texture. Customize your toppings as desired.

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