Chestnut Free Plantain Brittle
Ripe plantains, honey, coconut oil, and warm spice come together in a snack that's genuinely surprising ā deeply caramelized, crisp at the edges, and satisfying in a way that feels almost indulgent. The process is simple but rewarding: you pan-fry the plantain rounds until golden, coat them in a glossy honey-spice mixture, then press them flat and bake until they set into true brittle territory. Ceylon cinnamon and ginger give every piece a gentle warmth without overpowering the natural sweetness of the fruit. Packaged brittles and confections can be a minefield when you're avoiding tree nuts, since shared lines and ambiguous labeling make even "plain" candies risky ā making a batch from scratch with a short, clean ingredient list is just the smarter move. The key is patience at the cooling stage: resist the urge to peel the pieces off the pan early, and you'll be rewarded with a satisfying snap that rivals anything from a candy shop. These are brilliant on a cheese board, crumbled over yogurt, or eaten straight off the pan once they've set.
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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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