Coconut Free Toffee Bark with Almonds
Crunchy, buttery, and loaded with toasted almonds and a glossy layer of semi-sweet chocolate, this toffee bark is the kind of treat that disappears fast at any gathering. The ingredient list is refreshingly straightforward — butter, sugar, almonds, chocolate chips, and a pinch of salt — so there's no need to scan labels for hidden coconut oil or coconut-derived additives that sneak into so many store-bought confections. The real magic happens when the toffee hits that deep amber hard-crack stage, giving you that satisfying snap and rich caramel flavor in every piece. Chocolate chips go on while the toffee is still hot, melting into a smooth, even layer that sets beautifully without any coconut-based shortcuts. A final scatter of almonds and a touch of flaky sea salt push it right over the edge. Break it into jagged pieces and watch it vanish — this is one of those recipes that looks impressive but is genuinely hard to mess up.
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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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