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, combine the butter, granulated sugar, brown sugar, water, corn syrup, and salt.

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

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 over the almonds and spread it evenly 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 cinnamon.

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

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 scorching the sugar mixture while cooking.

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

For extra crunch, toast the nuts lightly before chopping and spreading on the baking sheet.

If you don’t have white chocolate wafers, use any high-quality white chocolate and melt carefully using a double boiler or microwave in short bursts.

To make the cinnamon sugar coating more evenly distributed, sift the sugar and cinnamon mixture before sprinkling.

Storage

Store the churro toffee in an airtight container at room temperature for up to two weeks. Keep it away from heat and humidity to maintain its crisp texture. If the toffee softens, you can return it to a cool environment to firm up. This treat is best enjoyed fresh but can be frozen in an airtight container for up to 3 months; thaw at room temperature before serving.

FAQs

Can I use different nuts instead of almonds?

Yes, you can substitute roasted almonds with pecans, walnuts, or even hazelnuts depending on your preference. Just ensure they are chopped and evenly spread on the baking sheet.

What is the importance of cooking the toffee to 300°F?

Reaching 300°F ensures the toffee reaches the hard crack stage, which gives it the signature crunchy texture. Undercooking will result in a softer, chewier toffee.