Buttery sweet Churro Toffee is a Disneyland favorite. But even if you’ve never been there, you’ll love with this crunchy toffee with cinnamon sugar topping!
This easy stovetop toffee takes minutes to make, and is the base to my English toffee recipe too! So you know it’s got to be good.
This recipe was originally published in January 2020. I updated the photos and recipe notes and republished the recipe in March 2025.
Aimee’s Recipe Notes
- Taste & Texture- buttery, yet crunchy toffee with a creamy white chocolate topping and loads of cinnamon sugar on top!
- Ingredient Swaps- some people prefer dark chocolate instead of the white chocolate.
- Storage- Keep toffee stored in an airtight container at room temperature for up to one week.
- Top Tip- pour the melted white chocolate over the toffee while it’s warm to ensure that the layers stick together properly.
DISNEY FAVORITES: Monte Cristo | Dole Whip | Churros
Featured Review⭐⭐⭐⭐⭐
“I love this toffee, so delicious!! And it’s super simple to make! 🙂” -Jenn
How to Make Churro Toffee
Prep First – Line your pan with parchment and measure all ingredients ahead of time; toffee comes together quickly.
Cook the Toffee – Stir butter and sugar constantly over medium heat until it turns golden and pulls away from the pan edges. Add vanilla.
Spread Quickly – Pour the toffee onto the prepared pan and use an offset spatula to spread it evenly before it firms up.
Add the Toppings – Sprinkle cinnamon-sugar over the melted white chocolate while it’s still soft so it sticks well.
Cool Completely – Let everything set fully before breaking into pieces for clean, crisp edges.
Add a piece of toffee to the top of my churro cupcakes!
Tips and Tricks
Toffee is delicious, and it’s an awesome holiday treat because it can be made ahead of time.
- Store cinnamon Toffee in an airtight container for up to one week.
- If using a candy thermometer, you’ll want to reach 285 degrees.
- Use store bought cinnamon sugar mix or make my homemade cinnamon sugar mix!
- Keep toffee stored at room temperature for best results.
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Line a 15×10-inch baking sheet with parchment paper. Set aside.
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In a medium saucepan, add butter, sugar, and salt over medium heat while stirring constantly. Once the butter is melted, keep stirring as the mixture begins to boil.
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The toffee mixture will begin to bubble and boil and you’ll watch it change color. When it changes to the color of raw almonds, that’s when you will remove it from the heat (you’ll see that caramel color!). This takes about 5-8 minutes.
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Quickly stir in the and pour onto the parchment paper lined baking sheet. Using an offset spatula, spread to desired thickness.
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In a microwave safe glass bowl, heat Ghirardelli white chocolate wafers for one minute. Stir until smooth and pour over toffee while warm. Sprinkle immediately with cinnamon sugar mixture!
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Allow toffee to set and chocolate to harden. When set, break into pieces and enjoy.
- If using a candy thermometer, remove from heat when it reaches 285 degrees F.
- Keep toffee in airtight container at room temperature for up to one week.
- See blog post for more tips and tricks and photo tutorial.
Serving: 1piece, Calories: 159kcal, Carbohydrates: 16g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Cholesterol: 16mg, Sodium: 28mg, Fiber: 1g, Sugar: 14g
Easy Candy Recipes
Buttery sweet Churro Toffee is a Disneyland favorite. But even if you’ve never been there, you’ll still fall in love with this rich, flavorful candy treat.
