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 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.

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 evenly using 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: In a small bowl, mix granulated sugar and ground cinnamon.

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

Step 11: Allow the chocolate to set completely, then cut the toffee into squares or break it into pieces for serving.

Tips & Variations

Use roasted pecans or walnuts as an alternative to almonds for a different nutty flavor.

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

If you don’t have white chocolate wafers, you can use white chocolate chips, melting them slowly to avoid burning.

Store the toffee in an airtight container at room temperature to maintain its crispness.

Storage

Store churro toffee in an airtight container at room temperature for up to two weeks. Keep it away from heat or moisture to preserve the crunch and prevent the chocolate from melting. To refresh slightly softer toffee, let it sit uncovered for a few minutes before serving. Avoid refrigeration as it can cause condensation and soften the toffee.

FAQs

Can I use a different kind of nut in this recipe?

Yes, you can substitute roasted almonds with pecans, walnuts, or even hazelnuts based on your preference. Just ensure they are chopped and roasted for the best flavor and texture.

What if I don’t have a candy thermometer?

While a candy thermometer ensures perfect toffee texture, you can test by dropping a small amount of the hot mixture into cold water. If it hardens into a brittle, crackly piece, the toffee is ready. Be cautious, as timing and temperature are key to success.