Hazelnut Free Plantain Brittle
Caramelized plantain rounds get pressed thin and baked until they snap ā it's a surprisingly elegant little treat that delivers serious crunch with nothing more than pantry staples. Ripe plantains bring their own natural sweetness, and a drizzle of honey with coconut oil deepens that caramel quality into something genuinely addictive. Ceylon cinnamon and a whisper of ginger round out the flavor without overpowering the fruit, and a pinch of sea salt ties everything together in the best way. Many brittle recipes lean on nuts as the main event, which makes them a minefield for anyone avoiding tree nuts ā this one skips them entirely and loses nothing in the process. The whole thing is built from whole, recognizable ingredients with no hidden additives to second-guess. Patience is the only real skill required: let the honey thicken properly in the skillet, press the rounds flat before baking, and resist the urge to peel them off the pan while they're still warm. Once they cool and firm up, you've got a glossy, snappable brittle that's genuinely hard to stop eating.
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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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