This superb toffee bark only has six ingredients and is really easy to make! I make several batches every year for Yule and it makes a lovely gift! The toffee needs to be stored in an airtight container, so I like to keep an eye out at my local thrift store for festive tins. Here are the ingredients you will need:
Toast your chopped almonds on a baking sheet for five minutes at 300 degrees Fahrenheit. You can use any nut you like, but almonds are my favorite in this recipe.
Line a half sheet pan with a silicone baking mat or parchment paper and keep it near your burner. Have your chocolate chips and chopped almonds ready as well.
Add the vegan sugar, water, vanilla, and vegan butter to a medium-sized saucepan. I use Zulka sugar and Earth Balance Buttery Spread. I do not like the sticks in this recipe as it has an off flavor when heated in candy, so I recommend getting the Earth Balance spread in a tub.
Heat over medium heat while stirring continuously until the vegan butter has melted and the sugar has dissolved:
Increase the temperature to medium-high and bring the mixture to a boil. Reduce the heat as needed to keep the syrup from boiling over:
When the color gets darker and the caramel starts to thicken, clip a candy thermometer to the side of the of the pan or check the temperature often with a probe. Remove from the heat as soon as the caramel reaches 300 degrees Fahrenheit.
Pour the caramel onto your prepared pan immediately and spread it out quickly:
Sprinkle the chocolate chips over the hot toffee:
Let the chocolate chips get melty, then spread them out evenly over the toffee:
Sprinkle the chopped almonds over the melted chocolate. Press lightly on the nuts to make sure they stick to the chocolate. (Do this carefully so you don’t spread chocolate on top of the nuts.)
Let the toffee cool completely and be sure that the chocolate is fully hardened.
Break the toffee into small pieces and store them in an airtight container. Add a piece of waxed paper between each layer of toffee. Enjoy!
Vegan Toffee Bark
This superb vegan toffee bark only has six ingredients and is really easy to make!
Ingredients
- 226 g (1 c) Earth Balance Buttery Spread
- 200 g (1 c) Vegan Sugar
- 10 g (2 tsp) Vanilla Extract
- 30 g (2 TBS) Water
- 10 oz Vegan Chocolate Chips
- 60 g (1/3 c) Finely Chopped Almonds
Instructions
-
Toast your chopped almonds on a baking sheet for five minutes at 300 degrees Fahrenheit. You can use any nut you like, but almonds are my favorite in this recipe.
-
Line a half sheet pan with a silicone baking mat or parchment paper and keep it near your burner. Have your chocolate chips and chopped almonds ready as well.
-
Add the vegan sugar, water, vanilla, and vegan butter to a medium-sized saucepan. I use Zulka sugar and Earth Balance Buttery Spread. I do not like the sticks in this recipe as it has an off flavor when heated in candy, so I recommend getting the Earth Balance spread in a tub.
-
Heat over medium heat while stirring continuously until the vegan butter has melted and the sugar has dissolved. Increase the temperature to medium-high and bring the mixture to a boil. Reduce the heat as needed to keep the syrup from boiling over.
-
When the color gets darker and the caramel starts to thicken, clip a candy thermometer to the side of the of the pan or check the temperature often with a probe. Remove from the heat as soon as the caramel reaches 300 degrees Fahrenheit.
-
Pour the caramel onto your prepared pan immediately and spread it out quickly.
-
Sprinkle the chocolate chips over the hot toffee. Let the chocolate chips get melty, then spread them out evenly over the toffee.
-
Sprinkle the chopped almonds over the melted chocolate. Press lightly on the nuts to make sure they stick to the chocolate. (Do this carefully so you don’t spread chocolate on top of the nuts.)
-
Let the toffee cool completely and be sure that the chocolate is fully hardened. Break the toffee into small pieces and store them in an airtight container. Add a piece of waxed paper between each layer of toffee. Enjoy!
Recipe Notes
- 10 oz of mini chocolate chips is about 1 1/2 cups, 10 oz of regular chocolate chips is about 1 2/3 cups, and 10 oz of chocolate chunks is about 1 3/4 cups. If you use chocolate chunks, chop them up a bit so they will melt more easily.
I haven’t made the move yet to fix this immaculate recipe, but view it as my sweet tooth, saving grace, and will report back as soon as I’ve done it justice. Thank you, you amazing culinary alchemist! My adventures in vegan/health/culinary have given me an intimate knowledge and appreciation for recipes like yours. <3
Thank you, Karmah! I really appreciate the support!
Omg yum!! How long would it be good? How should it be stored? (Not that I think it would last long in my house lol)
Thanks, Jenny! The toffee will last for a couple of weeks when stored in an airtight container like a metal cookie tin or a Tupperware container. You can also use a ziplock bag with as much air removed as possible.
I’m in Australia and we can’t get Earth Balance. I tried using original nuttelex which normally works as a suitable substitute and it was an epic fail:(
I’m sorry the Nuttelex didn’t work, but really appreciate your sharing your experience. I just looked up the nutrition information for both the Nuttelex and the Earth Balance, and the Earth Balance has more fat and less water per gram than the Nuttelex. I suspect that this was the problem. Do you have any other vegan butter options in Australia?
Just made this following instructions exactly, Earth Balance in a tub, candy thermometer, etc. When the temp reached 270 the oil separated out of the toffee. Stir as I might, it would not recombine, so when it reached 300 I poured off the excess oil (1/4 C) and spread out the thick balance, added the chocolate and nuts and it is now cooling. Hope it’s edible….what might I have done wrong? I’m not a candy maker!
I’m sorry that happened, Martie! I have only experienced that kind of separation one time, and it came back together by whisking the caramel really well once it was off the heat. I don’t think you did anything wrong to make it separate, and I hope your toffee will still be good once it has cooled down. Please let me know how it turns out!
I stirred and stirred but it would not recombine. I poured off the excess oil and quickly spread the toffee out on the pan, proceeded with chocolate and nuts. Still very edible…husband loved it. Maybe I need a new thermometer, mine is quite old. Will try again! Merry Christmas to you 🎄
I’m so glad it was still good to eat! Your candy thermometer could be the problem. You can test it by seeing if it reads 212 degrees in boiling water. If it is off, then you need a new one. Merry Christmas!
high altitude does affect candy-making! check online for help.
I made this candy last week for my daughter and her boyfriend who are both vegan. I hadn’t made candy in years and was worried that it wouldn’t turn out. I don’t eat sugar and my husband is trying to lose weight, so I took my chances! The recipe turned out great and both my daughter and her boyfriend thought to was delicious! I used Country Crock in the tub and had np problems with any excess oil. Thanks so much for the recipe!
Thank you for sharing, Mary Lynn! I’m so glad your daughter and her boyfriend liked the toffee!
I made this toffee twice, second time it was perfect. For those of us who are new to candy making timing is important. Set a timer for 5 min if you dont have a candy thermometer. 5 min exactly and take off the heat abrubtly. 1 min past 5 min makes a huge difference in texture and crunch. Set the timer for 5 min soon as the toffee starts to boil and stir slowly. Also using a pinch of salt or using a butter with salt will prevent seperation. Hope this helps my fellow newbies. Thanks again for this recipe!! 👍❤❤
Thank you so much for the “no thermometer” tips, Vee!
Thanks so much for the timing tip!
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