Spice Free Toffee Bark with Almonds
Crunchy, buttery, and deeply satisfying, this toffee bark is the kind of confection that disappears from the plate faster than you'd expect. The combination of caramelized toffee, smooth chocolate, and toasted almonds hits every note — sweet, salty, and rich — without a single spice in sight. That makes it a genuinely easy win for anyone who needs to avoid even trace amounts of warming spices that sneak into so many store-bought chocolates and candy bars. The process is straightforward: butter and sugar cook down to a gorgeous amber hard-crack toffee, chocolate chips melt right on top, and a layer of almonds gets pressed in for extra crunch. A pinch of flaky sea salt at the end is the only optional flourish, and it makes the whole thing taste like something from a specialty candy shop. Once the chocolate sets, you just break it into pieces and you're done — no special equipment beyond a candy thermometer and a baking sheet. It stores beautifully and makes an impressive gift or party treat that no one will guess was this simple to pull off.
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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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