Beef Free Toffee Bark with Almonds
Buttery, crunchy, and deeply satisfying, this toffee bark is the kind of treat that disappears from a plate faster than you'd expect. The magic happens when a simple combination of butter, sugar, water, and salt is cooked low and slow to the hard-crack stage, producing that signature amber toffee with serious depth of flavor. A blanket of melted semi-sweet chocolate goes on while everything is still hot, making it effortless to spread into a glossy, even layer. Chopped almonds get worked in twice — once as a base beneath the toffee and again pressed into the chocolate on top — so every single piece has that satisfying crunch. A pinch of flaky sea salt at the finish pulls the whole thing together, balancing the sweetness in the best possible way. Every ingredient here is entirely plant and dairy-based, with no meat products anywhere in sight, so it's a genuinely worry-free indulgence. Break it into rustic shards and pile them onto a platter — this one is as good for gifting as it is for sneaking straight from the fridge.
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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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