Almond Toffee Bark

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.


16 servings


4 cups sliced California Almonds, roasted*
1/2 cup unsalted butter, room temperature
1 1/2 cups granulated (white) sugar
1/3 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 pound fine-quality bittersweet chocolate
1/2 pound fine-quality semi-sweet chocolate
3 ounces milk chocolate or white chocolate (optional)


Preheat oven to 400°F (204°C). Butter a large baking sheet. Set aside.

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.

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.

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.

Additional Information

* To roast almonds, place a single layer on a baking sheet and bake in a preheated 350°F (177°C) oven for 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven.

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