Nightshade Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Sweet, caramelized, and genuinely snappy, this plantain brittle scratches every candy craving without a single ingredient that would raise a red flag for anyone avoiding nightshades. Ripe plantains — the kind with plenty of black spotting on the peel — bring a deep, almost molasses-like sweetness that forms the backbone of the whole thing. A quick pan-fry in coconut oil gets them golden and caramelized before honey, Ceylon cinnamon, ginger, and sea salt pull everything into a glossy, fragrant coating. Pressing each round flat before the low-and-slow oven finish is the move that transforms soft fruit into something genuinely brittle and snappable. The hardest part is leaving the pan alone while it cools — but that patience is exactly what gives you clean, satisfying shards rather than a sticky mess. It's the kind of treat that feels far more impressive than the ingredient list suggests, and it keeps beautifully once fully set.

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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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