Celery Free Toffee Bark with Almonds
Buttery, crunchy, and deeply satisfying, this toffee bark hits every note you want from a homemade confection — caramelized sugar cooked to the hard-crack stage, a glossy layer of melted semi-sweet chocolate, and toasted almonds pressed in for serious crunch. The ingredient list is refreshingly straightforward: butter, sugar, water, salt, almonds, and chocolate chips, with optional flaky sea salt to finish. Nothing here is hiding an unwanted ingredient, which makes it a genuinely stress-free treat to prepare and share. Cooking the toffee to a deep amber 300°F is the key step, and once you nail that color and temperature, the rest comes together in minutes. Pouring the hot caramel over a base of chopped almonds and then layering chocolate on top creates that satisfying snap when you break it apart. It keeps beautifully once set, making it ideal for gifting, holiday tins, or just keeping a stash in the fridge for whenever the craving hits.
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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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