Milk Chocolate Pumpkin Buttercrunch
User Reviews
5
Milk Chocolate Pumpkin Buttercrunch
Description
The recipe starts by cooking butter, sugar, water, pumpkin puree, pumpkin spice, and salt over medium heat until the mixture reaches the hard crack stage (298°F). This creates a firm and brittle toffee base with seasonal pumpkin flavor. After removing from heat and stirring in vanilla, the toffee is poured out onto parchment paper and spread thin to cool and harden.
Once set, the toffee is covered with a glossy layer of melted milk chocolate combined with coconut oil for smoothness. Before the chocolate sets, it is topped with roasted pepitas, some toasted chopped pecans, and additional chocolate chunks to add texture variations and deepen the flavor profile. Optional sprinkles of sea salt or extra pumpkin spice may be added.
After the chocolate hardens, the buttercrunch is broken into pieces for serving. The contrast between crunchy toffee, creamy chocolate, and nutty seeds and nuts creates a complex texture. This sweet is suitable for gifting or enjoying as an autumn-inspired treat.
Ingredients
- 14 tablespoons butter unsalted
- 1 cup sugar
- 2 tablespoons water
- 2 tablespoons pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract pure
- 12 ounces milk chocolate chopped
- 1 tablespoon coconut oil
- ½ cup Pepitas roasted
- ½ cup pecans some chopped, toasted
- ½ cup chocolate I used valrhona dulcey blonde chocolate, chunks
Instructions
- Line a baking sheet with parchment paper.
- Heat the butter, sugar, water, pumpkin puree, pumpkin spice and salt over medium heat in a saucepan fitted with a candy thermometer. Cook, stirring occasionally, until the mixture reaches 298 degrees F, about 10 minutes. Remove from the heat and stir in the vanilla extract.
- Immediately pour the mixture on the parchment paper and spread it out in an even thin layer. Let it cool completely.
- Melt the chocolate and coconut oil in the microwave. I like to do this in 30 second increments, stirring after each time. Once melted, pour the mixture over the set toffee layer.
- Sprinkle with the pepitas, pecans and chocolate chunks. You can add some flaked sea salt or a sprinkle of pumpkin spice if you wish as well! Let the chocolate layer set completely.
- Break into pieces and serve!
Notes
- This recipe is adapted slightly from Dominique Ansel’s buttercrunch, incorporating pumpkin and nuts for seasonal flavor.
User Reviews
Overall Rating
5
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