Pecan Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Plantain brittle is one of those treats that sounds simple but delivers something genuinely special — caramelized, snappy, and deeply fragrant with warm spices. Ripe plantains bring a natural sweetness that pairs beautifully with honey and coconut oil, creating that glossy, lacquered finish you'd expect from a classic brittle without any nuts in sight. The Ceylon cinnamon and ginger add gentle heat and complexity, while a touch of vanilla powder rounds everything out into something that tastes far more sophisticated than the short ingredient list suggests. Many store-bought brittles and candied snacks rely heavily on pecans or mixed nuts, so making your own from scratch is the cleanest way to enjoy that satisfying snap without any cross-contact concerns. The technique is straightforward — pan-caramelize, coat, press flat, and bake low and slow until the rounds dry into crisp, amber discs. The hardest part is genuinely waiting the full 30 minutes for them to cool and firm up before you try to lift them off the pan. Once they're set, you've got a stunning, crunchy confection that works as a snack, a dessert, or even a showstopper on a cheese board.

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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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