Paleo Plantain Brittle
Candy cravings don't have to derail a grain-free lifestyle, and this plantain brittle is proof that a truly satisfying sweet can come from nothing but whole, simple ingredients. Ripe plantains ā the kind with deep yellow skin and plenty of black spots ā bring natural sweetness and a dense, chewy base that transforms beautifully when pressed thin and baked low and slow. Coconut oil and honey do the heavy lifting in place of refined sugar and butter, creating that glossy, caramelized coating that snaps just the way good brittle should. Warm Ceylon cinnamon and a whisper of ginger give every piece a gentle spice that makes it feel far more sophisticated than the short ingredient list suggests. The technique matters here: searing the plantains first builds deep golden color, then the honey glaze thickens in the pan before everything goes into a low oven to set into crisp, amber discs. Patience during the cooling step is non-negotiable ā walk away and let them firm up completely, and you'll be rewarded with a genuinely snappable treat that's impossible 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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