Cinnamon Free Toffee Bark with Almonds
Toffee bark is one of those treats that looks like it came from a fancy candy shop but is completely achievable in your own kitchen. The combination of buttery hard-crack toffee, melted semi-sweet chocolate, and crunchy almonds hits every note — sweet, salty, rich, and satisfying all at once. For anyone avoiding cinnamon, this recipe is a genuine win because so many store-bought toffees and chocolate barks sneak in warm spices that can be hard to spot on a label. Here, every ingredient is straightforward and easy to verify: butter, sugar, almonds, chocolate chips, and a pinch of salt. The technique is the star — cooking the toffee to exactly 300°F gives you that signature glassy snap, while the residual heat does the work of melting the chocolate right on top. A sprinkle of flaky sea salt at the end adds a little drama and balances the sweetness beautifully. Break it into jagged pieces and watch it disappear 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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