High Fructose Corn Syrup Free Toffee Bark with Almonds
Toffee bark is one of those treats that looks impossibly fancy but comes together with a short list of real, straightforward ingredients — butter, granulated sugar, water, salt, almonds, and chocolate chips. That simplicity is exactly what makes it a smart choice when you're trying to avoid the sneaky sweeteners that show up in so many store-bought candies and chocolate confections. Every bit of sweetness here comes from plain granulated sugar, so you know precisely what's going into the pan. The process is satisfying to watch: the butter and sugar cook down into a deep amber caramel that gets poured over a bed of crunchy almonds, then blanketed in melted semi-sweet chocolate. A second layer of almonds pressed into the top and an optional pinch of flaky sea salt give it that irresistible salty-sweet finish. Once it sets and you crack it into jagged pieces, it's genuinely hard to believe something this good came from your own kitchen. Perfect for gifting, snacking, or quietly eating over the sink.
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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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