Sesame Free Plantain Brittle
Sweet, caramelized, and satisfyingly crunchy, this plantain brittle is the kind of snack that disappears fast once it hits the counter. Ripe plantains get pan-fried in coconut oil until deeply golden, then coated in honey with warm Ceylon cinnamon, ginger, and a pinch of sea salt before being pressed thin and baked until they snap. The result is a glossy, amber-colored treat that lands somewhere between candy and a sophisticated snack ā and it's made entirely from whole, recognizable ingredients. For anyone navigating sesame allergies, packaged sweets and granola-style snacks can be a minefield of hidden tahini, sesame oil, or shared-facility warnings, so having a homemade brittle this good in your back pocket is genuinely useful. Every ingredient here is naturally free of sesame in any form, and there's no complicated substitution required ā the recipe just works as written. The patience required while it cools is the hardest part, but that satisfying snap when you break off a piece makes it completely worth the wait.
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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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