Seed Oil Free Toffee Bark with Almonds
Crunchy, buttery, and deeply satisfying, this toffee bark hits every note you want from a homemade candy — caramelized sugar, toasted almonds, and a thick layer of melted chocolate all in one slab. What makes it a smart choice for anyone avoiding seed oils is refreshingly simple: the fat here is pure unsalted butter, full stop. No canola, no sunflower, no mystery blends hiding in a store-bought chocolate bark. The ingredient list is short and honest, which is exactly what you want when you're being intentional about what goes into your food. The technique is straightforward but genuinely rewarding. Cooking the toffee to the hard-crack stage gives you that signature snap and deep amber flavor that no shortcut can replicate, and pouring it straight over a bed of raw almonds means every piece has crunch built right in from the bottom up. A second layer of almonds pressed into the chocolate on top adds even more texture and a little drama when you break it apart. Whether you're making it for a holiday tin, a party spread, or just because you deserve something spectacular, this bark delivers without a single compromise.
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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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