Go Back Email Link

Disneyland-Style Churro Toffee Copycat — Cinnamon Sugar English Toffee at Home

This Disneyland-style churro toffee copycat brings the iconic crispy, buttery hard toffee coated in white chocolate and dusted with cinnamon sugar right into your kitchen. Easy to make and perfect for gifts or gatherings, it delivers nostalgic sweetness without the theme-park price—just pure, crunchy magic in every bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Chill/Set time 40 minutes
Total Time 1 hour 5 minutes
Servings: 16
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the Toffee:
  • 1 cup Unsalted butter
  • 1 cup Granulated sugar
  • 2 tbsp Water
  • 1 tbsp Light corn syrup helps prevent crystallization
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 2/3 cup Almonds chopped and toasted, for added crunch, optional
For the Coating:
  • 8 oz White chocolate melting wafers or chips, about 2 cups
For the Cinnamon Sugar Topping:
  • 1/2 cup Granulated sugar
  • 1 tbsp Ground cinnamon

Equipment

  • 1 heavy-bottomed saucepan
  • 1 Candy thermometer
  • 1 large baking sheet (or half-sheet/jelly roll pan)
  • Parchment paper
  • 1 heat-proof mixing bowl for melting chocolate
  • 1 Spatula
  • 1 knife
  • 1 spoon or tongs for dipping

Method
 

  1. Line a baking sheet with parchment and set aside.
  2. In a heavy saucepan, melt butter over medium heat. Stir in sugar, water, corn syrup, and salt until dissolved. Attach candy thermometer.
  3. Bring to a boil, stirring frequently, until mixture reaches 285–300 °F (hard-crack stage).
  4. Remove from heat, stir in vanilla. Quickly pour toffee onto prepared sheet, spreading thin.
  5. Let cool 5 minutes, then score with a knife into ~16 squares. Allow to set 40 minutes.
  6. Melt white chocolate in a heat-proof bowl (microwave at 50% power in 20–30s bursts, stirring).
  7. Combine cinnamon and sugar in a shallow dish.
  8. Dip each toffee piece in melted white chocolate using tongs or a spoon, letting excess drip off.
  9. While chocolate is still wet, coat with cinnamon sugar.
  10. Place back on parchment and let set completely (~20 minutes).
  11. Store in an airtight container.

Notes

  • Nuts? Optional toasted almonds add crunch—omit or substitute as needed.
  • Sweetener sub: White chocolate is key here; dark/milk chocolate changes the flavor profile.
  • Storage: Keeps 2–3 weeks at room temp or up to 3 months frozen.
QR Code linking back to recipe