Macadamia Free Toffee Bark with Almonds
Crunchy, buttery, and deeply satisfying, this toffee bark is the kind of treat that disappears fast at any gathering. A base of golden hard-crack toffee gets layered with melted semi-sweet chocolate and a generous scatter of chopped almonds, creating that irresistible snap with every bite. The flaky sea salt finish takes the whole thing over the top, balancing the sweetness in the best possible way. For anyone navigating nut allergies or sensitivities that specifically rule out macadamias, this recipe leans entirely on almonds — no other nuts appear anywhere in the ingredient list, so there's no need to pick through a mixed-nut situation or second-guess what's hiding in a store-bought bark. The process is straightforward: cook the toffee to 300°F, pour, layer the chocolate, and let it set. Breaking it into jagged pieces is genuinely one of the more satisfying steps in any candy recipe. Make a batch for the holidays, a bake sale, or honestly just for yourself — it keeps beautifully once firm.
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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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