MSG Free Plantain Brittle
Ripe plantains, honey, coconut oil, and a warm whisper of Ceylon cinnamon come together to create something genuinely special ā a thin, caramelized brittle with deep amber color and a satisfying snap. The process is straightforward but rewarding: you pan-fry the plantain rounds until golden, coat them in a glossy honey-spice mixture, press them flat, and let the oven do the rest. Every single ingredient here is clean and whole, which means you can enjoy this treat without scanning labels for hidden additives or flavor enhancers that sneak into so many packaged sweets. The Ceylon cinnamon and ground ginger bring warmth without any artificial seasoning, and the optional vanilla powder adds a floral depth that feels almost luxurious. Patience is the real secret ingredient ā letting the brittle cool completely on the pan is what gives you that perfect, snappable texture rather than a sticky mess. It's the kind of recipe that looks impressive on a dessert board but asks very little of you beyond attention at the stove.
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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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