Paraben Free Toffee Bark with Almonds
Crunchy, buttery, and deeply satisfying, this toffee bark hits every note you want from a homemade confection — caramelized sugar cooked to a perfect hard crack, rich chocolate, and toasted almonds in every bite. Parabens are synthetic preservatives found in a surprising number of packaged sweets and chocolates, so making your own treats from scratch is one of the most reliable ways to keep them out of your kitchen entirely. Every ingredient here — butter, sugar, almonds, semi-sweet chocolate chips — is a whole or minimally processed food with no need for added preservatives. The technique is straightforward: cook the toffee to 300°F, pour, layer on the chocolate, and let it set. That's it. No stabilizers, no shelf-life extenders, just real ingredients doing exactly what they're supposed to do. The optional flaky sea salt on top is a small touch that makes the whole thing taste genuinely bakery-worthy. Break it into jagged pieces and watch it disappear faster than you'd expect.
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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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