Emulsifier Free Toffee Bark with Almonds
Crunchy, buttery, and draped in a glossy layer of melted chocolate, this toffee bark is the kind of treat that disappears fast at any gathering. What makes it a smart pick for anyone avoiding emulsifiers is the ingredient list itself — butter, sugar, water, salt, almonds, and chocolate chips, with nothing extra needed to hold it all together. The toffee sets through a straightforward hard-crack caramel process, so there's no need for lecithin, mono- and diglycerides, or any of the stabilizers that sneak into so many store-bought confections. Toasted almonds go in at both the base and the top, giving every piece a satisfying crunch that contrasts beautifully with the smooth chocolate layer. A pinch of flaky sea salt over the top pulls the whole thing together with that perfect sweet-salty finish. Breaking it into jagged pieces is genuinely half the fun, and it stores well once set — assuming it lasts that long.
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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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