Almond Toffee Bark Recipe -
Almond Toffee Bark Recipe

Almond Toffee Bark

Recipe by  

"Perfect for holiday gift giving, this homemade toffee candy is topped with a combination of bittersweet and semi-sweet chocolate and a generous layer of almonds."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings


  1. Oil a large baking sheet. Set aside.
  2. In a large heavy saucepan bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden, about 12 minutes.
  3. Remove pan from heat and stir in 2 cups roasted almonds. Immediately pour onto reserved baking sheet. Spread evenly and then place into the refrigerator to set.
  4. Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with an offset spatula. Sprinkle top with remaining almonds. If desired, drizzle top with melted milk chocolate, or white chocolate for contrast. Chill uncovered until firm, at least 1 hour. Break toffee into pieces.
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  • *To roast almonds, place a single layer on a baking sheet and bake in a preheated 350 degrees F oven for 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven.

Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2008

SO VERY yummy. The toffee layer was far to thin for the amount of Almonds that the recipies called for. After I poured the frist layer of almond toffee, I made another batch of just the toffee without the almonds, and it turned out GREAT. Make sure that you wait until the toffee turns to a dark brown to get that good toffee flavor. I used high end chocolate and used the white chocolate on the dark and made pretty swirls. Note sure why but large areas of the chocolate broke away from the toffe when I was breaking it. I had some just toffee pieces, some just chocolate and aout 1/2 that was both.

Most Helpful Critical Review
Dec 10, 2009

This recipe turns out MUCH better if you substitute the Sugar for Light Golden Sugar, and the Salt for Baking Soda - I've been making this for a WHILE. Using a Candy thermometer (they are an inexpensive Investment that will save MUCH Grief and scorched goodies) You want to take this to 285 degrees F, (Soft Crack Stage) Then when you remove the mixture from the heat, add in your Vanilla and Baking Soda before pouring it onto the baking sheet. This will make your toffee crispy and light - A HUGE difference.


29 Ratings

May 15, 2009

This is so good. Make sure you boil it for 10 minutes or more til golden. Also, just sprinkle chocolate chips over, they will melt, then spread. I made this for Mother's Day gifts.

Dec 17, 2008

The cooking time quoted is WAY too long for the toffee but otherwise these were really yummy

Mar 26, 2010

I make this for christmas every year. Everyone loves it. Have not had to change a thing, it turns out wonderful every time.

Dec 10, 2009

this stuff is soooo good, i used 2 cups of slivered almonds which i roasted before hand in my convection oven at 300 degrees for about 10 minutes, i used organic sugar and my very best madagascar vanilla, and i bought some awesome chocolate at my favorite kitchen store. I did not use all the chocolate, probably enough left to do another batch tomorrow. Tonights batch was for a gift for a very special friend. Next time I will probably use regular sugar and a cheaper chocolate. I used to make a similar recipe and just put chocolate pieces on the hot toffee and spread them around after they melted, i usually used chocolate chips or hershey bars. However the bittersweet and semisweet combo is really amazing. Also did not use a thermometer, boiled for 12 minutes exactly on med heat. Perfect, Elegant, Yummy, Great gift!

Dec 17, 2009

Frickin' delish!... and pretty easy too! Bought most of my ingredients at the local bulk store. So good I had to make a second batch!

Dec 10, 2009

You cook the nuts before you make this and then change the temp, of the oven for the toffee. You can change the oven temp.This is delicious!


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  • Calories
  • 495 kcal
  • 25%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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