Gluten Free Toffee Bark with Almonds
Crunchy, buttery, and deeply satisfying, this toffee bark hits every note you want from a homemade confection — caramelized sugar, toasted almonds, and a thick layer of melted chocolate all in one irresistible slab. The ingredient list is naturally free of wheat and gluten-containing grains, so there's no need for swaps or specialty flours; the magic here is pure butter, sugar, and heat. Cooking the toffee to the hard-crack stage gives you that signature snap and deep amber flavor that store-bought versions rarely nail. Layering chocolate chips directly onto the hot toffee is a clever move — they melt right into a glossy, even coating without any extra equipment. A final press of chopped almonds and a pinch of flaky sea salt ties the whole thing together with a little sweet-salty drama. Breaking it into jagged pieces is genuinely one of the more satisfying steps in any recipe. Whether you're making it for a holiday tin, a party platter, or just yourself, this bark disappears 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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