Copycat Disney Churro Toffee

Leave it to the genius of Disney to improve a dessert that is already perfect: English toffee. At Disney California Adventure Park, guests flock to Trolley Treats for Churro Toffee, a large shard of crisp toffee dipped in white chocolate and coated with cinnamon sugar. The hefty piece of toffee is big enough to share, but once you taste it, you wont want to. If a trip to Anaheim isnt in your near future, the good news is that this treat with a cult following is very easy to make at home. Plus, it keeps well in the freezer, so you can have it on hand whenever a craving strikes. If youve never made toffee before, dont worry! This recipe is simple, but take extreme care when working with hot sugar. When you add the baking soda and vanilla extract, the mixture will bubble, so make sure you use a pan that gives the toffee room to expand.

Ingredients

Toffee:

• 1 cup unsalted butter (2 sticks)
• 1 cup packed light brown sugar
• 1/4 cup water
• 1/2 cup finely chopped almonds
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt

White Chocolate Coating:

• 1 (11 ounce) bag white chocolate chips
• 2 tablespoons neutral oil (coconut, sunflower, or canola)

Cinnamon Sugar:

• 1 cup granulated sugar
• 2 tablespoons ground cinnamon

Directions

Step 1: Line a 9x13-inch baking pan with parchment paper, leaving an overhang on all four sides.

Step 2: In a medium, heavy-bottomed Dutch oven or saucepan, combine the butter, brown sugar, and 1/4 cup of cold water. Bring to a boil over medium heat, stirring occasionally with a heatproof spatula.

Step 3: Once the sugar mixture comes to a boil, carefully secure a candy thermometer to the side of your pot and heat the sugar mixture to 300F (148C), or the hard crack stage. This usually takes 10-12 minutes, but keep a very close eye on the sugar mixture as it cooks.

Step 4: Meanwhile, in a small bowl, combine the chopped almonds and baking soda, stirring well to evenly distribute the baking soda. Keep this bowl, along with the vanilla extract and salt, close to where youre cooking the sugar so you can act quickly.

Step 5: Once the sugar mixture reaches 300F (148C), remove it from the heat immediately. Carefully pour in the almond mixture, vanilla extract, and salt. (Be cautious, as the mixture will bubble and spurt!) Stir vigorously with a heatproof spatula until everything is incorporated and the toffee is shiny and even in color.

Step 6: Transfer the toffee to the prepared baking pan. Shake the pan to spread the toffee into an even layer. Gently tap the pan on the counter a few times to release any air bubbles trapped in the toffee. Let it sit for about 5 minutes, then use a sharp knife to score the toffee into 12 equal portions.

Step 7: Place the toffee in the fridge to cool for about 20 minutes or until set. Once the toffee is cool and completely set, use the score marks as a guide to cut the toffee into portions using a large chefs knife. Set aside on a parchment paper-lined sheet pan.

Step 8: In a heatproof bowl, combine the white chocolate chips and oil. Set the bowl over a pan of simmering water, ensuring the bottom of the bowl doesnt touch the water. Melt the chocolate over gentle heat until smooth and shiny, stirring to incorporate the oil.

Step 9: Remove the bowl from the heat and place it on a work surface near the tray of toffee. In a separate bowl, combine the granulated sugar and cinnamon.

Step 10: Working with one piece of toffee at a time, dip it into the melted white chocolate to coat all four sides. Allow any excess chocolate to drip off, and wipe off any pooling chocolate along the edges of the toffee by scraping it gently on the side of the bowl. Then, sprinkle both sides with the cinnamon sugar mixture. Set the coated toffee on a parchment-lined tray.

Step 11: Repeat with the remaining toffee until all pieces are coated with white chocolate and cinnamon sugar. Place the tray in the freezer for 5-10 minutes or until the toffee is fully set.

Step 12: Store the toffee in an airtight in the fridge for up to 1 week or in the freezer for up to 1 month.

Nutrition Facts (per serving)

• Calories: 321
• Fat: 20g (26% DV)
• Saturated Fat: 11g (57% DV)
• Cholesterol: 41mg (14% DV)
• Sodium: 140mg (6% DV)
• Total Carbohydrates: 36g (13% DV)
• Dietary Fiber: 1g (4% DV)
• Total Sugars: 34g
• Protein: 1g (3% DV)
• Calcium: 51mg (4% DV)
• Iron: 0mg (2% DV)
• Potassium: 77mg (2% DV)