Chestnut 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 whole thing comes together on a single baking sheet, which means cleanup is minimal and the payoff is enormous. For anyone navigating a chestnut allergy or sensitivity, store-bought toffee and bark-style candies can be a minefield, since specialty nut blends and seasonal confections often sneak chestnuts in without much fanfare. Here, every ingredient is straightforward and clearly defined — butter, sugar, almonds, chocolate chips — so you know exactly what you're working with from start to finish. The technique is simple but rewarding: once you nail that deep amber color and pour the toffee over the almond base, the rest practically takes care of itself. A finishing pinch of flaky sea salt is optional but honestly transforms the whole thing, playing off the sweetness in the best possible way. Break it into jagged pieces and watch it disappear faster than you'd expect.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!