Xanthan Gum Free Plantain Brittle
Sweet, sticky, and deeply caramelized, this plantain brittle is the kind of snack that disappears fast once it hits the counter. Ripe plantains bring a natural jammy sweetness that pairs beautifully with warm Ceylon cinnamon and ginger, while honey and coconut oil create that satisfying snap you want from a proper brittle. The whole thing comes together with just a handful of clean, whole-food ingredients ā no stabilizers, no fillers, nothing you'd need to second-guess on a label. For anyone avoiding xanthan gum, that's genuinely good news, since it tends to sneak into packaged sweets and even some homemade candy recipes as a binder or texture agent. Here, the magic happens through technique: pan-caramelizing the plantains first, then pressing them thin and baking low and slow until they firm up into glossy, snappable discs. The key is patience ā letting them cool completely on the pan is what takes them from sticky rounds to true brittle. Serve them as a snack, a dessert, or crumbled over ice cream for something a little unexpected.
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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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