Gelatin Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Caramelized plantain rounds get pressed thin and baked low and slow until they snap like proper brittle — no corn syrup, no gelatin, no candy thermometer required. The magic here comes entirely from ripe plantains and honey, which caramelize together into a glossy, amber coating that sets firm as it cools. Ceylon cinnamon and ginger give each piece a warm, aromatic depth that makes this feel far more sophisticated than the short ingredient list suggests. Many store-bought confections and even some homemade brittle recipes sneak in gelatin or other setting agents, but this one achieves its satisfying crunch through nothing more than heat, patience, and good technique. The hardest part is genuinely just waiting the full 30 minutes for the pieces to firm up before you try to lift them — skip that step and you'll regret it. Once they're set, you've got a naturally sweet, crunchy treat that works as a snack, a dessert, or even crumbled over ice cream.

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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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