Panutsa or panocha, native Filipino jaggery molded in coconut shells, carries a deep, molasses-like flavor both earthy and complex. When transformed into a dark caramel and whipped into softened butter, you get a luscious, spreadable delight—panutsa butter. It’s perfect for slathering across warm bread for a simple indulgence, or for toasting fat slices of brioche in for caramel-coated toast. A sweet reminder of how a few humble ingredients can create a decadent treat.
Ingredients
Ingredients
- 250g panutsa
- 120g water
- 150g whipping cream, at room temperature
- 1 cup unsalted butter, softened
- 40g raw, brown, or muscovado sugar
- salt, to taste
- 1 brioche loaf or soft rolls, for toast
Make panutsa caramel: Chop panutsa into small, almost bite-sized pieces. Add panutsa pieces and water to a small skillet or saucepan over medium heat. Bring to a boil, stirring occasionally, and cook until syrupy.
Add whipping cream while whisking constantly. Continue whisking and cooking until mixture has reduced to a thick, caramel-like consistency. Make sure the mixture does not go beyond 242°F (116°C). Remove from heat and set aside to cool to room temperature.
Make panutsa butter: Combine softened butter, panutsa caramel, and sugar in a large mixing bowl. Season with salt. Whip together by hand or with an electric mixer until fluffy.
Make panutsa toast: Slice a soft roll or piece of brioche into an even square. Keep the fat trims, slice into sticks, and set aside. Spread a good layer of panutsa butter on all sides of the toast.
To cook over the stovetop, cook buttered toast in a non-stick skillet over medium heat. Once bottom side is golden brown, turn and cook until all of the sides are golden brown and caramelized.
To cook in the oven, bake buttered toast in an oven preheated to 350°F (180°C) for 10 minutes, flipping halfway through.
