Honey Free Toffee Bark with Almonds
Buttery, crunchy, and draped in a glossy layer of chocolate, this toffee bark is the kind of treat that disappears from a plate faster than you'd expect. The sweetness here comes entirely from granulated sugar and semi-sweet chocolate chips — no honey, no syrups, no hidden liquid sweeteners of any kind. That makes it a surprisingly clean option for anyone who needs to avoid bee-derived ingredients without sacrificing anything in the indulgence department. Cooking the butter and sugar mixture to the hard-crack stage at 300°F is what gives the toffee that satisfying snap, and the double layer of chopped almonds adds serious texture from top to bottom. A finish of flaky sea salt ties everything together, playing off the richness of the chocolate in the best possible way. 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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