Ingredients

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

Step 1: Line a rimmed baking sheet with parchment paper and scatter the chopped roasted almonds in an even layer.

Step 2: In a heavy-bottomed saucepan, add the butter, granulated sugar, brown sugar, water, corn syrup, and salt.

Step 3: Cook over medium heat, stirring gently until the butter is melted and the sugars have dissolved.

Step 4: Attach a candy thermometer to the pan and continue cooking, stirring carefully until the mixture reaches 300°F (hard crack stage).

Step 5: Remove the pan from heat and carefully stir in the vanilla extract.

Step 6: Pour the hot toffee evenly over the almonds and spread with a heat-safe spatula.

Step 7: Allow the toffee to cool at room temperature until firm, about 30 to 45 minutes.

Step 8: Melt the white chocolate wafers until smooth, then spread the melted chocolate evenly over the cooled toffee.

Step 9: In a small bowl, mix the granulated sugar and ground cinnamon.

Step 10: Sprinkle the cinnamon sugar over the soft white chocolate and gently press it down to help it stick.

Step 11: Let the chocolate set completely before cutting the toffee into squares or breaking it into pieces.

Tips & Variations

For extra crunch, toast the almonds lightly before chopping to enhance their flavor.

If you don’t have white chocolate wafers, use finely chopped white chocolate instead, melting carefully to avoid burning.

Substitute almonds with pecans or cashews for a different nutty twist.

Use a silicone spatula for easier spreading of the toffee and chocolate layers.

Storage

Store the churro toffee in an airtight container at room temperature for up to two weeks. Keep it in a cool, dry place to prevent the toffee from becoming sticky. If you live in a warm climate, refrigeration is recommended; bring to room temperature before serving. Reheating is not necessary—just enjoy it fresh or at room temp.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added sea salt to avoid making the toffee too salty.

How do I know when the toffee reaches 300°F?

Use a reliable candy thermometer and watch the temperature carefully. At 300°F, the mixture is at the hard crack stage, which gives the toffee its crisp texture.