Peanut Free Toffee Bark with Almonds
Buttery, crunchy, and deeply satisfying, this toffee bark hits every note you want from a homemade candy — caramelized sugar cooked to the hard-crack stage, a glossy layer of melted semi-sweet chocolate, and toasted almonds pressed in for serious crunch. Store-bought toffee and chocolate bark products are notoriously risky territory, with shared lines and vague labeling making it hard to know exactly what you're getting. Making it yourself with these straightforward ingredients puts you completely in control. The technique is simpler than it sounds: a single saucepan, a candy thermometer, and a watchful eye as the toffee deepens to that gorgeous amber color. An optional finish of flaky sea salt over the chocolate layer takes the whole thing from good to genuinely impressive. Break it into jagged pieces and it looks like something from a fancy confectionery — no one needs to know how easy it actually was.
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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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