Wheat Free Toffee Bark with Almonds
Buttery, crunchy, and draped in a glossy layer of chocolate, this toffee bark is the kind of treat that disappears fast at any gathering. Every single ingredient here — butter, sugar, almonds, chocolate chips — is naturally free of wheat, so there's no swapping or substituting required. That's a genuine relief when so many store-bought toffees and candy bark products are made on shared lines or contain hidden grain-based additives. The real magic happens when the caramel hits hard-crack stage and turns that deep, gorgeous amber — it's the foundation of everything rich and snappy about this bark. A layer of melted semi-sweet chocolate goes on while the toffee is still hot, making it effortless to spread into a silky, even coat. Toasted almonds on top and a pinch of flaky sea salt pull the whole thing together with that perfect sweet-salty finish. Break it into jagged pieces and watch it vanish.
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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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