Cashew Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Ripe plantains, honey, coconut oil, and a whisper of Ceylon cinnamon come together in a snack that is genuinely hard to stop eating. The process is a little hands-on — you pan-fry the plantain rounds until deeply caramelized, coat them in a glossy honey spice mixture, then press them flat and bake until they snap like proper brittle. That two-stage cooking method is what makes the texture so satisfying: chewy at the center, crisp at the edges, and intensely sweet with a warm, aromatic finish from the ginger and vanilla. So many store-bought brittles and crunchy snacks rely on mixed-nut bases where cross-contact is almost guaranteed, but this one keeps things beautifully simple — fruit, natural sweetener, and spice, nothing more. The hardest part is genuinely waiting the full 30 minutes for the pieces to cool and firm up before you peel them off the parchment. Serve them as a snack, a dessert, or crumbled over ice cream for something a little unexpected and completely irresistible.

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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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