Walnut Free Toffee Bark with Almonds
Crunchy, buttery, and loaded with toasted almonds, this toffee bark is the kind of treat that disappears fast at any gathering. The base is a classic hard-crack toffee cooked to deep amber perfection, which gives every piece that satisfying snap before it melts into rich, caramelized sweetness. A blanket of semi-sweet chocolate goes on while the toffee is still hot, so it melts right into a glossy, even layer without any extra fuss. More chopped almonds get pressed on top, and an optional pinch of flaky sea salt ties the whole thing together beautifully. For anyone navigating tree nut concerns specifically around walnuts, this recipe leans entirely on almonds — no walnuts appear anywhere in the ingredient list, so you can make and share it with confidence. Breaking it into jagged, rustic pieces is genuinely half the fun, and it stores well once set, making it a great make-ahead option for holidays or gifting.
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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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