Pumpkin Spice Churro Toffee

A stack of churro toffee.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This Pumpkin Spice Churro Toffee recipe will bring the taste of one of Disneyland's most popular treats to your home! Pumpkin spice adds a fun twist to this sweet, buttery, and crunchy fan favorite.


Units Scale


  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 1/2 cup almonds


  • 1/2 cup Ghirardelli White Melting Wafers
  • 1/2 cup granulated sugar
  • 1-2 tablespoons pumpkin pie spice
  • 1 tablespoon orange decorating sugar


  1. Prepare the sugar topping by whisking together 1/2 cup granulated sugar, 1-2 tablespoons pumpkin pie spice, and orange decorating sugar.
  2. Preheat the oven to 350°F.
  3. Chop almonds using a knife or chopper and spread them on a baking sheet. Bake for 3-5 minutes or until fragrant and lightly browned. Remove from pan and set aside.
  4. Prepare a quarter sheet pan or 9x13" pan by lining it with parchment paper.
  5. In a heavy-bottomed saucepan, melt the butter and sugar over low heat, stirring constantly. Continue stirring over low heat until the sugar has completely dissolved; this takes about 10 minutes.
  6. Increase the temperature of the sugar-butter mixture to medium until it starts boiling. Continue stirring, but only occasionally. Be diligent at checking the temperature, as it can increase quickly at this point.
  7. Once the mixture temperature reaches between 290°F and 300°F, remove the pan from the stovetop.
  8. Stir in the vanilla extract (the mixture will bubble), salt, baking soda, and almonds.
  9. Use a spatula to spread the mixture into the prepared pan.
  10. Allow the toffee to cool for a minute or two before cutting with a knife into 12 squares if desired. Otherwise, toffee can simply be broken into pieces after cooling.
  11. Place the toffee in the freezer and allow it to cool completely for about 15 minutes.
  12. Break the cold toffee into pieces.
  13. Place melting wafers in a microwave-safe bowl and cook in 30-second increments, stirring after each, until the chocolate is melted and smooth. This usually takes around 1-2 minutes.
  14. Dip each piece of toffee into the white chocolate, using a spoon to help coat each side.
  15. Hold the chocolate-coated toffee over the bowl of spiced sugar and use a spoon to sprinkle the sugar on the toffee.
  16. Place toffee pieces onto parchment lined baking sheet and allow to cool. Refrigerate or freeze the toffee to speed up the cooling process.


  • Melt the butter and dissolve the sugar completely before turning up the heat. This step is crucial in guaranteeing that your toffee doesn't crystallize at the end. Allow the butter to melt and the sugar to dissolve completely over low heat before you turn up the heat. This step usually takes about 10 minutes or so.
  • Keep the cooking temperature steady. Increasing the temperature too fast because you might be impatient to get your hands on that tempting toffee can "shock" the toffee and lead to butter separation. Slow and steady will always win the race here.
  • Don't over-stir the toffee. While you should constantly stir the toffee mixture in the beginning, when the butter and sugar are still coming together, once it starts boiling, put down the spoon. When the mixture is boiling, you'll want to still stir, but occasionally rather than constantly, as over-agitation can cause the mixture to crystallize or separate.
  • Pay attention to the temperature. Toffee should not be cooked past 290F to 300F. This temperature range is the sweet spot for making toffee with a nice crunchy texture, but it's not so hard that it breaks your teeth.
  • Nutrition

    Recipe Card powered byTasty Recipes