Yeast Free Toffee Bark with Almonds
Crunchy, buttery, and loaded with chocolate and toasted almonds, this toffee bark is the kind of treat that disappears fast at any gathering. The good news for anyone avoiding yeast is that confections like this are naturally in the clear — no leavening, no fermentation, no hidden yeast-derived additives to stress over. It's just pure caramelized sugar, real butter, and good chocolate doing exactly what they do best. Cooking the toffee to the hard-crack stage gives you that satisfying snap when you break a piece, while the melted semi-sweet chocolate on top adds a rich, glossy contrast. A final scatter of almonds and a pinch of flaky sea salt tie everything together with a little crunch and a savory edge that keeps it from being one-note sweet. Make a batch, let it set, and break it into jagged pieces for a homemade gift or an indulgent snack that looks far more impressive than the effort involved.
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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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