Latex 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 — real butter, sugar, almonds, and chocolate chips — with no hidden additives or processed fillers that can be a concern for those managing latex sensitivities. Many store-bought candies and confections contain ingredients derived from sources that cross-react with latex allergies, so making your own from scratch puts you fully in control. Cooking the toffee to the hard-crack stage gives it that satisfying snap, while the chocolate layer on top adds richness and helps everything hold together once it sets. A finishing sprinkle of flaky sea salt is optional but genuinely elevates the whole thing. Break it into jagged pieces and pile them on a plate — it looks impressive, but the process is surprisingly approachable for a home cook.
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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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