Bring a taste of the Caribbean into your home with these irresistibly delicious Plátanos al Caldero (Caramelized Sweet Plantains). Gluten free and vegan, these sweet plantains are super easy to make and are ready in 15 minutes. Enjoy them as a side at any meal, in burrito bowls, or as a fabulous snack!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Servings: 4
Ingredients
3very ripe plantains(yellow with a lot of black spots)
2tablespoonsoil such as avocado or coconut oil
1tbspbutteroptional
1 1/2tablespoonssugar (I used cane sugar)
2-3cinnamon sticks
2-3whole cloves
1/2cupwater
Instructions
Peel plantains and slice crosswise into 3/4-inch (or 1-inch) rounds.
Heat oil in large frying pan over medium heat. Once oil is hot, add the plantains in one layer (it's okay to overcrowd these a bit). Cook for about 2 to 3 minutes on each side, or until lightly browned. Use a fork or spatula to transfer to a plate.
Sprinkle the sugar into the pan and add the cinnamon sticks and cloves. As soon as the sugar starts to turn golden, add the water. Carefully slide the plantains back into the pan and use a fork to spread them out evenly. Cook for 3 to 4 minutes a side, adding a bit more water if it evaporates too quickly.
Serve warm sprinkled with a few pinches of flaky salt, if desired. Enjoy!
Notes
To Store: If you made too many you're in luck - leftovers are great for days! Just store in an airtight container and refrigerate for up to 4 days. Reheat in a pan with a little oil over medium heat until warmed through.