Citrus Free Toffee Bark with Almonds
Buttery, crunchy, and deeply satisfying, this toffee bark is the kind of treat that disappears fast at any gathering. The combination of rich caramel-colored toffee, melted semi-sweet chocolate, and toasted almonds hits every note — sweet, salty, and just a little addictive. Because the whole recipe relies on pantry staples like butter, sugar, and nuts, there's no need to scan labels for hidden citrus derivatives or natural flavor blends that can sneak in unexpected ingredients. The process is straightforward: cook the toffee to the hard-crack stage, pour, layer on the chocolate, and let it set. That flaky sea salt finish on top is optional but genuinely elevates the whole thing. Break it into jagged pieces and it looks almost too good to eat — almost.
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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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