Emulsifier Free Plantain Brittle
Sweet, crunchy, and deeply caramelized, this plantain brittle is the kind of treat that disappears fast once it hits the cooling rack. Ripe plantains bring a natural, jammy sweetness that pairs beautifully with warm Ceylon cinnamon and ginger, while honey and coconut oil create that satisfying snap without a single additive or emulsifier in sight. For anyone navigating labels and ingredient lists on packaged confections, this is a genuinely clean alternative ā every ingredient here is whole and straightforward. The technique is simple but rewarding: a quick pan-caramelization followed by a low oven bake transforms humble plantain rounds into glossy, amber discs with serious brittle energy. Pressing the rounds thin before baking is the key step that gives you that crisp, snappable texture once they cool. Patience during the cooling phase is non-negotiable ā resist the urge to peel them early, and you'll be rewarded with perfectly firm, shatteringly good pieces. Serve them as a snack, a dessert, or crumbled over something creamy for a little crunch.
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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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