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Churro Toffee Disneyland Copycat

Churro Toffee Disneyland Copycat: Sweet Nostalgia in Every Bite

This Churro Toffee Disneyland Copycat recipe captures the sweet nostalgia of Disneyland with its crispy almond toffee, creamy white chocolate, and delightful cinnamon sugar.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toffee Base
  • 1 cup unsalted butter Can be swapped with salted butter, adjust salt as needed.
  • 1 cup granulated sugar No direct substitutions recommended.
  • 1 cup light brown sugar Dark brown sugar can be used for a more robust flavor.
  • 1/4 cup water No substitutes necessary.
  • 1/4 cup light corn syrup Can substitute with glucose syrup.
  • 1 teaspoon vanilla extract Pure vanilla is best, but imitation works in a pinch.
  • 1/2 teaspoon fine sea salt Table salt can be used; reduce quantity due to intensity.
  • 1 cup roasted almonds (chopped) Can substitute with pecans or walnuts, or omit for nut-free.
For the Coating
  • 1 cup white chocolate melting wafers High-quality white chocolate chips can be used instead.
  • 1/2 cup granulated sugar (for coating) No substitutes necessary.
  • 2 teaspoons ground cinnamon Use fresh for the best taste.

Equipment

  • Heavy-bottomed saucepan
  • Candy thermometer
  • Spatula
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Prepare Your Baking Sheet: Line a rimmed baking sheet with parchment paper and spread chopped roasted almonds evenly.
  2. Combine the Toffee Ingredients: In a heavy-bottomed saucepan, combine unsalted butter, granulated sugar, light brown sugar, water, light corn syrup, and fine sea salt. Stir over medium heat until melted and smooth.
  3. Cook to the Hard-Crack Stage: Attach a candy thermometer and cook until the mixture reaches 300°F, about 10-15 minutes.
  4. Pour and Cool the Toffee: Remove from heat, stir in vanilla extract, and pour the hot toffee over prepared almonds. Cool at room temperature for 30-45 minutes.
  5. Melt the White Chocolate: Melt white chocolate melting wafers in the microwave or double boiler until smooth.
  6. Coat the Toffee: Pour melted white chocolate over the cooled toffee and spread evenly.
  7. Sprinkle with Cinnamon Sugar: Mix granulated sugar and ground cinnamon; sprinkle over the white chocolate before it sets.
  8. Final Setting and Serving: Let the chocolate set until firm, about 30-45 minutes, then cut or break into pieces.

Nutrition

Serving: 1pieceCalories: 250kcalCarbohydrates: 30gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 50mgPotassium: 100mgSugar: 20gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store churro toffee in an airtight container at room temperature for up to a week. Refrigerate for two weeks, or freeze for longer storage.

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