Make a dark caramel with panutsa or panocha (palm sugar), then whip it with softened butter to make sweet, fluffy panutsa butter. Great for making toast!
Don’t know what to do with panutsa? Treat it like sugar or honey! That was how this Panutsa Butter Toast came to be, inspired by the original honey butter toast. No need for an oven, just a pan!
Panutsa or panocha is jaggery; it’s raw sugar that’s brown, tastes a lot like palm sugar, and made from sugarcane juice. More comparable to dark brown sugar and muscovado over refined white sugar, you can expect a similar depth of flavor with panutsa.
To use panutsa, you need to melt it. This gives you the power to make it as loose or as honey-like as you want in terms of consistency, which makes it so versatile. Because of this concept, our panutsa butter was born!
Making toast with this panutsa butter was a treat. Trimming a fat chunk of bread into a square, spreading soft, sweet butter all over it, gently cooking each side until it’s all even, golden, caramelized. The entire process is incredibly appetizing, whether you’re the cook or the eater.
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