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: Add butter, granulated sugar, brown sugar, water, corn syrup, and salt to a heavy-bottomed saucepan.

Step 3: Cook over medium heat, stirring gently until the butter melts and the sugars dissolve.

Step 4: Attach a candy thermometer 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 over the almonds and spread it into an even layer with a heat-safe spatula.

Step 7: Let the toffee 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: Mix the granulated sugar and cinnamon in a small bowl.

Step 10: Sprinkle the cinnamon sugar over the soft white chocolate and gently press it in so it sticks.

Step 11: Let the chocolate set completely, then cut the toffee into squares or break it into pieces.

Tips & Variations

Use a heavy-bottomed saucepan to prevent burning the toffee mixture.

For extra crunch, toast the almonds lightly before chopping.

Swap almonds with pecans or walnuts for a different nutty flavor.

If you prefer dark chocolate, substitute the white chocolate wafers with dark or milk chocolate.

Press the cinnamon sugar gently so it adheres well but doesn’t melt into the white chocolate.

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 avoid melting. If your home is warm, you can refrigerate it, but bring the toffee back to room temperature before serving for best texture. Reheating isn’t recommended as it may cause the toffee to soften and lose its crunch.

FAQs

Can I use a different type of nut instead of almonds?

Yes, pecans, walnuts, or hazelnuts can be used as alternatives. Toast them lightly for enhanced flavor and spread them evenly on the baking sheet just like the almonds.

What is the best way to melt white chocolate wafers?

White chocolate wafers melt best when heated gently. Use a double boiler or microwave in short 20-30 second bursts, stirring in between until smooth to prevent burning or seizing.