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Almond Toffee Bark

Source: Almond Board of California
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  16 servings
4 cups sliced California Almonds, roasted*
1/2 cup unsalted butter, softened
1 1/2 cups sugar
1/3 cup water
1/2 teaspoon vanilla
1/4 teaspoon salt
1 pound fine-quality bittersweet chocolate
3 ounces milk chocolate or white chocolate (optional)
Almond Toffee Bark Recipe at
Oil 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.

Spinkle 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.

*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.

Recipe reprinted by permission of Almond Board of California. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   16 servings
Calories: 489
Fat. Total: 35g
Fiber: 7g
Carbohydrates, Total: 48g
Sodium: 43mg
% Cal. from Fat: 64%
Cholesterol: 17mg
Protein: 9g
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