Turkey Free Toffee Bark with Almonds
Buttery, crunchy, and deeply satisfying, this toffee bark is the kind of confection that disappears fast at any gathering. The whole recipe is built around simple pantry staples — butter, sugar, almonds, and chocolate — so there's nothing to second-guess when it comes to what's actually in it. Cooking the toffee to the hard-crack stage gives it that signature brittle snap, while the layer of melted semi-sweet chocolate on top adds richness that balances the caramel depth perfectly. A final scatter of chopped almonds and a pinch of flaky sea salt ties everything together with a little crunch and contrast. It's a genuinely impressive treat that requires no special equipment beyond a candy thermometer and a baking sheet. Once it sets and you break it into jagged pieces, it looks like something from a specialty candy shop — but you made it yourself in about an hour.
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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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