BHA & BHT Free Toffee Bark with Almonds
Crunchy, buttery, and deeply satisfying, this toffee bark hits every note you want from a homemade confection — caramelized sugar cooked to a perfect hard crack, rich chocolate, and toasted almonds in every bite. What makes it especially worth celebrating is how clean the ingredient list is: real butter, granulated sugar, raw almonds, and semi-sweet chocolate chips, with no synthetic preservatives hiding anywhere in the mix. Store-bought toffee and chocolate candies are notorious for containing BHA and BHT as shelf-life extenders, so making this from scratch puts you fully in control of what goes into the pan. The technique is straightforward — patience at the stove while the sugar climbs to 300°F is really all it takes — and the payoff is a glossy, snappable bark that looks genuinely impressive. A finish of flaky sea salt over the chocolate layer adds that sweet-salty contrast that makes it nearly impossible to stop at one piece. Break it into rustic shards and pile them on a plate, or tuck pieces into a tin for gifting — either way, it disappears fast.
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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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