Xanthan Gum Free Toffee Bark with Almonds

Total time1 hr 25 min

Prep time10 min

Cook time15 min

Xanthan Gum Free Toffee Bark with Almonds

Crunchy, buttery, and deeply satisfying, this toffee bark hits every note you want from a homemade confection — caramelized sugar, toasted almonds, and a thick layer of melted chocolate all in one slab. The ingredient list is refreshingly straightforward: butter, sugar, almonds, and chocolate chips, with nothing added to thicken, bind, or stabilize. That makes it a natural fit for anyone avoiding xanthan gum, since there's simply no reason for it to be here in the first place. The magic comes entirely from cooking the toffee to the hard-crack stage, where the sugar does all the structural work on its own. Pouring the hot caramel over a bed of almonds and then blanketing it with chocolate creates those gorgeous layers that snap cleanly when you break the bark apart. A pinch of flaky sea salt on top pulls the whole thing together, balancing the sweetness with just enough contrast. Make a batch for gifting, holiday trays, or honestly just for yourself — it keeps beautifully once set.

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Ingredients

16 servings

1 cup (2 sticks) unsalted butter, cut into pieces
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
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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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