Milk Chocolate Pumpkin Buttercrunch
This pumpkin buttercrunch is spiced to perfection and covered with a layer of milk chocolate, roasted pepitas and toasted pecans. Delicious!
Ingredients
- 14 tablespoons unsalted butter
- 1 cup sugar
- 2 tablespoons water
- 2 tablespoons pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 12 ounces milk chocolate, chopped
- 1 tablespoon coconut oil
- ½ cup roasted pepitas
- ½ cup toasted pecans, some chopped
- ½ cup chocolate chunks, I used valrhona dulcey blonde chocolate
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
slightly adapted from dominique ansel
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