For the Churro Cinnamon Sugar:

1. In a small bowl, combine one teaspoon of ground cinnamon and one cup of white sugar. Set this aside for later.

For the Toffee:

1. In a saucepan, combine the remaining two cups of sugar with 1/2 teaspoon of salt and two cups of salted butter. Bring the mixture to a boil over medium heat while constantly stirring. Use a candy thermometer to determine once the mixture has reached exactly 300 degrees Fahrenheit. At this point, remove the mixture from the heat.
2. While hot, immediately pour the mixture into a parchment-lined 9-inch x 13-inch pan and spread evenly. Once the mixture is even, sprinkle the top of your toffee with the crushed blanched almonds.
3. Optional: If you would like to cut the toffee into shapes, wait until it is a malleable consistancy and cool enough temperature to press cookie cutters into the mixture. The toffee will be thick and you may need a knife to full trace the shape of the cookie cutter through the mixture.
4. Melt the white chocolate and pour it into a shallow bowl or plate to make for easy dipping. Once the toffee has completely cooled (about 45 minutes at room temperature), drop your toffee shapes into the white chocolate and use a spoon to completely coat each piece. Next, drop the chocolate-coated toffee into the nearby cinnamon churro sugar mix. If you did not cut your toffee into shapes, simply pour the white chocolate in an even layer over the mixture and follow up with an even coating of cinnamon churro sugar on top.
5. Let each toffee shape sit for five minutes on a parchment-lined plate. Once the white chocolate has hardened again, dig in!