<p>A new method of cloud point extraction, coupled with graphite furnace atomic absorption spectroscopy, was developed for the determination of tin in canned foods. Cloud point extraction of tin was carried out in the form of a hydrophobic complex with the organic reagent pyrocatechol violet into the surfactant-rich phase of the nonionic surfactant Triton&#xa0;X-114. The complexation of tin with pyrocatechol violet in surfactant-rich solutions of Triton&#xa0;X-114 was investigated, and the influence of the main experimental conditions on the cloud point extraction of the complex was comprehensively studied and optimized. The temperature program for the graphite furnace atomic absorption determination of tin in surfactant-rich phases was investigated. The method was validated and characterized by the following metrological parameters: the limit of detection&#xa0;(LOD, 3σ) is 0.75&#xa0;µg⋅L⁻¹, the limit of quantitation (LOQ, 10σ) - 2.5&#xa0;µg⋅L⁻¹, and working range 2.5–15.0&#xa0;µg⋅L⁻¹. The procedure was successfully applied for the determination of tin in canned foods.</p> Graphical Abstract <p></p>