Almond Toffee Bark

Almond Toffee Bark

Almond Board of California 0

"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."

Ingredients {{adjustedServings}} servings 495 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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  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.
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Reviews 22

  1. 29 Ratings

Nicole M

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.


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.


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.