Cinnamon Sugar Toffee

Products Used


  • 2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar, divided
  • 1 tablespoon ground cinnamon
  • 2 cups (4 sticks) unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 bags (10 oz) white chocolate chips or melting wafers


  1. Line a 9x13-inch baking sheet with parchment paper. Set aside. In a small bowl, whisk together 1/2 cup granulated sugar and cinnamon. Set aside.
  2. In a large heavy-bottomed saucepan over medium-heat, combine butter, 2 cups sugar and salt. Cook, stirring until butter is melted.
  3. Allow mixture to come to a boil and allow to cook, stirring occasionally, until temperature has reached 285°F on a candy thermometer.
  4. As soon as toffee reaches proper temperature, immediately remove from heat and stir in vanilla extract. Quickly pour it out onto the prepared baking sheet.
  5. Let toffee sit for 5 minutes. Then sprinkle top of toffee with white chocolate chips spread evenly over top, and let it sit for a couple of minutes to soften and chocolate begins to melt.
  6. Using a spatula, spread white chocolate into a thin even layer. Sprinkle cinnamon sugar mixture over white chocolate.
  7. Place toffee in refrigerator to chill until toffee has cooled and white chocolate has set. Break into pieces, and store any leftovers in an airtight container for up to a week.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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