Carrageenan Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Sweet, caramelized, and satisfyingly crunchy, this plantain brittle is the kind of snack that disappears fast. Ripe plantains — the kind with plenty of black spots — bring a natural sweetness that pairs beautifully with warm Ceylon cinnamon and ginger, all pulled together with honey and coconut oil. The process is simple but rewarding: a quick pan-caramelization followed by a low oven bake transforms humble rounds into glossy, amber-colored crisps that snap just like traditional brittle. Many packaged sweets and confections sneak in additives that people avoiding carrageenan have to watch for, but every ingredient here is straightforward and easy to verify. The vanilla powder adds a subtle floral depth if you have it on hand, though the brittle is genuinely delicious without it. Patience during the cooling stage is the only real trick — give the pieces the full thirty minutes and you'll be rewarded with that perfect, satisfying crack.

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Ingredients

6 servings

2 large ripe plantains (yellow with black spots), peeled and cut into ¼-inch rounds
3 tbsp honey
2 tbsp coconut oil
¼ tsp ground ceylon cinnamon
⅛ tsp ground ginger
¼ tsp fine sea salt
½ tsp vanilla powder (optional)

Instructions

1
Preheat the oven to 300°F (150°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 3–4 minutes per side, until deep golden and caramelized on both faces.

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