Peanut Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Ripe plantains, honey, coconut oil, and a whisper of Ceylon cinnamon come together in a snack that feels almost too good to be this simple. The process is genuinely satisfying — you caramelize the plantain rounds in a skillet until they're deeply golden, coat them in a glossy honey spice mixture, then press them flat and let the oven do the rest. What comes out is thin, amber, and genuinely snappable, with a chewy-crisp texture that lands somewhere between candy and a sophisticated nibble. Store-bought brittle and snack mixes are notorious for shared-facility warnings, so making your own from scratch means you know exactly what went into every piece. The ground ginger adds a subtle warmth that plays beautifully against the natural sweetness of the plantains, and the optional vanilla powder rounds everything out without overwhelming the other flavors. The hardest part is waiting the full 30 minutes for the pieces to firm up — but patience is rewarded with a clean, satisfying snap.

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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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