Brazil Nut Free Plantain Brittle
Ripe plantains get a serious glow-up here, transformed into glossy, caramelized discs that snap like proper brittle once they cool. The magic happens in two stages ā first a skillet caramelization with honey, coconut oil, and warm spices, then a low oven bake that drives out the moisture and locks in that deep amber crunch. Ceylon cinnamon and ginger give every piece a gentle, aromatic heat that plays beautifully against the natural sweetness of the fruit. The whole thing is built from a short list of clean, whole-food ingredients, so there's no need to scrutinize a label or worry about hidden tree nut contamination from a factory line. Patience is the only real skill required ā pressing the rounds thin and letting them cool completely on the pan is what delivers that satisfying, snappable texture. Serve them as a standalone snack, crumble them over ice cream, or tuck a few into a lunchbox for something genuinely unexpected.
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Learn more āIngredients
6 servings
- 2 large ripe plantains (yellow with black spots), peeled and cut into Ā¼-inch rounds
- 3 tbsp honey
- 2 tbsp coconut oil
- Ā¼ tsp ground ceylon cinnamon
- ā tsp ground ginger
- Ā¼ tsp fine sea salt
- Ā½ tsp vanilla powder (optional)
Instructions
- 1
Preheat the oven to 300Ā°F (150Ā°C). Line a large baking sheet with parchment paper and set aside.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the plantain rounds in a single layer and cook for 3ā4 minutes per side, until deep golden and caramelized on both faces.
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