Turmeric Free Toffee Bark with Almonds
Crunchy, buttery, and deeply satisfying, this toffee bark is the kind of treat that disappears from a plate faster than you'd expect. A glossy layer of semi-sweet chocolate sits over a shatteringly crisp toffee base, with toasted almonds pressed in on both sides for texture in every single bite. The optional flaky sea salt on top takes the whole thing from great to genuinely hard to stop eating. Many store-bought toffees and chocolate confections sneak in spices or colorings that can be a concern for those avoiding certain ingredients — here, every component is straightforward and easy to verify. Butter, sugar, chocolate chips, and almonds do all the heavy lifting, with nothing unnecessary in the mix. Cooking the toffee to the hard-crack stage gives it that signature snap, and the method is more approachable than it might sound with a candy thermometer doing the guesswork for you. Break it into rustic pieces and pack it up for gifting, or just keep it on the counter and accept the consequences.
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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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