Seeds Free Toffee Bark with Almonds
Rich, buttery toffee meets deep chocolate and crunchy almonds in a confection that feels genuinely indulgent — the kind of thing you'd expect to find wrapped in cellophane at a fancy gift shop. The good news is it comes together on your stovetop with a short list of straightforward ingredients, none of which include seeds of any kind, so you can make and share it with total confidence. Cooking the sugar mixture all the way to the hard-crack stage gives the toffee that satisfying snap, while the chocolate layer on top adds a creamy, bittersweet contrast that balances the caramel richness beautifully. A final scatter of flaky sea salt ties everything together and makes each piece taste a little more complex than the effort involved would suggest. Once it sets and you break it into jagged shards, it's nearly impossible to stop at just one piece — which is honestly a great problem to have.
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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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