Walnut Free Plantain Brittle
Caramelized plantains meet sticky honey and warm spice in a snappy, jewel-toned treat that feels far more impressive than the short ingredient list suggests. Ripe plantains — the kind with plenty of black spots — bring a natural sweetness that pairs beautifully with Ceylon cinnamon and a whisper of ginger, all pulled together with coconut oil and a drizzle of honey. The magic happens in two stages: a skillet caramelization that builds deep, golden flavor, followed by a low oven bake that drives out moisture and transforms each pressed disc into something genuinely brittle and snappable. Because the whole recipe relies on whole, recognizable ingredients, there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from shared processing lines. The patience required during that final cooling window is real — resist the urge to peel pieces off early — but the reward is a glossy, amber shard with serious crunch and a toffee-like depth. It's a brilliant option for anyone who loves a confection-style snack but wants to keep things clean and tree-nut-free without sacrificing any of the indulgence.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!