MSG 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 fast at any gathering. Every ingredient here is straightforward and clean — real butter, sugar, almonds, and good chocolate chips — so there's no need to scan labels for hidden additives or flavor enhancers that sneak into so many store-bought confections. The magic happens when the butter and sugar cook together to hard-crack stage, developing that deep amber caramel flavor entirely on their own, no shortcuts or artificial boosters required. Whole raw almonds add a satisfying crunch both beneath the toffee and pressed into the chocolate on top, giving every piece a little textural drama. A pinch of flaky sea salt at the finish pulls the sweetness into balance and makes the whole thing taste genuinely sophisticated. It breaks into rustic, jagged pieces that look impressive on a holiday tin or dessert board, and the recipe comes together with just one saucepan and a baking sheet. Simple ingredients, real flavor, and nothing you'd rather leave out.
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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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