Pecan Free Toffee Bark with Almonds
Crunchy, buttery, and deeply satisfying, this toffee bark is the kind of treat that disappears fast at any gathering. The base is a classic hard-crack toffee made from butter, sugar, and a splash of water, cooked to a gorgeous deep amber before being poured over a bed of chopped almonds. A blanket of melted semi-sweet chocolate goes on next, followed by another layer of almonds and an optional pinch of flaky sea salt that makes every bite sing. The whole thing sets into a glossy, snappable slab that looks impressively fancy for how straightforward it is to make. For anyone avoiding pecans, this recipe is completely built around almonds, so there's no substitution needed and no reason to second-guess the ingredient list. Whether you're making it for a holiday tin, a cookie swap, or just because you need something sweet in the house, this bark delivers serious crunch and rich chocolate-toffee flavor in every piece.
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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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