Yeast Free Plantain Brittle

Caramelized plantain rounds get pressed flat and baked into glossy, snappable discs that deliver every bit of the crunch you'd expect from a classic brittle — no corn syrup, no refined sugar, and absolutely no yeast in sight. Ripe plantains with plenty of black spots are the secret here, bringing natural sweetness that pairs beautifully with honey, coconut oil, and warm Ceylon cinnamon. The skillet step is where the magic starts: the honey thickens around each round until the whole pan turns fragrant and glossy before the pieces even hit the oven. Pressing them thin before baking is what gives you that satisfying snap once they cool, so don't skip it. The low oven temperature does the slow, patient work of drying them out to a deep amber without burning the honey. Let them cool completely on the pan — they firm up as they rest, and the wait is absolutely worth it. This is the kind of treat that disappears fast, whether you're snacking straight from the pan or breaking pieces over a bowl of something creamy.

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