Pistachio 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 rich, amber hard-crack toffee poured over a bed of chopped almonds, then blanketed with melted semi-sweet chocolate and finished with another layer of nuts and a pinch of flaky sea salt. That combination of textures — snappy toffee, creamy chocolate, and toasty almonds — is genuinely hard to resist. Store-bought bark and candy mixes can be a minefield when you're avoiding pistachios, since they often show up as a "festive" add-in or share production lines with other tree nuts. Making it yourself means you control every single ingredient, and this recipe keeps things beautifully simple with no surprise additions. The candy thermometer does the heavy lifting here, so even if you've never made toffee before, hitting that hard-crack stage is totally achievable. Break it into rustic shards and pile them on a plate — it looks impressive and tastes even better than it looks.
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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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