Carrageenan Free Toffee Bark with Almonds
Crunchy, buttery, and draped in a glossy layer of chocolate, this toffee bark is the kind of treat that disappears fast at any gathering. Many packaged chocolates and candy products sneak carrageenan into their formulations as a stabilizer, which makes homemade versions like this one such a relief — every ingredient here is straightforward and easy to verify. The toffee itself is built from butter, sugar, and water cooked low and slow to a deep amber hard-crack stage, giving it that satisfying snap and rich caramel flavor. Whole raw almonds add a hearty crunch both beneath the toffee and pressed into the chocolate on top, so every piece has real texture and substance. Semi-sweet chocolate chips melt beautifully right on the hot toffee surface, no double boiler required, and a pinch of flaky sea salt at the end pulls the whole thing together. Breaking it into jagged pieces is genuinely half the fun, and it stores well once set — if it lasts that long.
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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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