Barley Free Toffee Bark with Almonds
Crunchy, buttery, and draped in a glossy layer of semi-sweet chocolate, this toffee bark is the kind of treat that disappears from a plate faster than you'd expect. The whole thing comes together with a short list of straightforward ingredients — butter, sugar, almonds, and chocolate chips — with zero grain-based additives hiding anywhere in the mix. That matters more than it sounds, because plenty of store-bought toffee and candy bark products sneak in malt-derived ingredients or are processed on shared lines with grain-containing confections. Here, you're in full control from the moment the butter hits the pan. Cooking the caramel to the hard-crack stage gives you that satisfying snap when you break a piece, while the double layer of almonds adds serious crunch on top and below the chocolate. A pinch of flaky sea salt at the end pulls everything together and keeps it from tasting one-note sweet. It's an impressive homemade candy that's genuinely simple to pull off and safe to share with confidence.
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Learn more →Ingredients
16 servings
- 1 cup (2 sticks) unsalted butter, cut into pieces
- 1 cup granulated sugar
- 2 tbsp water
- ¼ tsp fine salt
- 1 ½ cups whole raw almonds, roughly chopped
- 1 ½ cups semi-sweet chocolate chips
- ¼ tsp flaky sea salt (optional)
Instructions
- 1
Line an 18×13-inch rimmed baking sheet with parchment paper and set it on a heatproof surface near the stove. Spread half the chopped almonds (about 3/4 cup) in a single, even layer across the parchment.
- 2
Combine the butter, sugar, water, and fine salt in a heavy-bottomed saucepan over medium heat. Stir gently until the butter melts and the sugar dissolves, then clip a candy thermometer to the side of the pan. Cook without stirring, swirling the pan occasionally, until the mixture reaches 300°F (149°C) — the hard-crack stage — and turns a deep amber color, about 10–12 minutes. Watch closely once the mixture begins to color, as it can darken quickly.
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