Chicken 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. A rich amber toffee base gets poured over a layer of roughly chopped almonds, then blanketed in melted semi-sweet chocolate and finished with another scatter of nuts and a pinch of flaky sea salt — it's a genuinely stunning combination of textures and flavors. The whole thing is built entirely from pantry staples like butter, sugar, and chocolate chips, so there's no mystery about what's going into it. Reaching the hard-crack stage at 300°F is the key step here, and a candy thermometer makes it completely approachable even if you've never made toffee before. Once the chocolate sets, you just break it into jagged pieces and you're done — no special equipment, no fussy decorating. It keeps beautifully and makes an impressive homemade gift or holiday tin addition that looks far more complicated than it actually is.
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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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