Garlic peanuts make a flavorful snack, a crunchy salad topper, or a tasty addition to stir-fries. In this version, roasted peanuts are gently toasted in olive oil, salted, and combined with golden slices of garlic, a touch of dried chile de Árbol, and a hint of chopped rosemary for an earthy, floral note.
Known in the Philippines as Adobong Mani, traditional garlic peanuts are usually fried and seasoned with salt and sometimes chiles. This recipe reduces the oil so the peanuts are toasted rather than deep-fried, giving them a lighter, crisp finish. If you prefer a more classic preparation, omit the rosemary and use a neutral oil; the chile is optional as well.
I’m a big garlic lover—hence the name of my blog—so this recipe uses six cloves for a robust garlic presence. If you’re sensitive to garlic, feel free to reduce the amount to suit your taste.
What You’ll Need
Ingredients listed for one batch; adjust as needed.
- Peanuts — 1 cup unsalted roasted peanuts are preferred so you can control the salt.
- Fresh garlic — about 6 medium cloves, sliced (not paper-thin).
- Fresh rosemary — 1/4 teaspoon, finely chopped. If you only have dried rosemary, omit it; it won’t soften enough in this quick cook.
- Chile de Árbol — 1 dried chile, sliced or chopped; optional. Substitute a pinch of cayenne or chile flakes if you prefer.
- Olive oil — 2 tablespoons extra-virgin olive oil for toasting.
- Kosher salt — about 1/4 teaspoon, plus a pinch for the garlic; adjust to taste.
How to Prepare
Step One: Slice the garlic into medium-thick slices so it browns evenly without burning.
Step Two: Warm the olive oil over medium-low heat and gently toast the garlic until it turns just golden. Remove the garlic with a slotted spoon, place it on a paper towel to drain, and sprinkle with a small pinch of salt.
Step Three: Add the peanuts to the remaining oil and toast for 2–4 minutes, stirring frequently, until they’re warmed through and lightly golden.
Step Four: Stir in the chopped rosemary, the sliced or chopped chile de Árbol, and the remaining kosher salt. Mix well to coat the peanuts evenly.
Step Five: Remove the pan from the heat, transfer the peanuts to a bowl, then fold in the toasted garlic. Serve warm or at room temperature.
Variations
Traditional Garlic Peanuts — For a classic Adobong Mani, omit the rosemary and fry the peanuts in a neutral oil such as canola.
Extra-Garlicky — Swap some kosher salt for garlic salt (use less quantity) to boost the garlic flavor.
Hatch Chile Version — Replace the chile de Árbol with hatch chile flakes or your favorite chile flakes for a different heat profile.
How to Store
These peanuts are best fresh but can be stored in an airtight container in the refrigerator for 3–5 days. Rewarm briefly in a pan over medium-low heat before serving if desired.
For longer storage, freeze in a tightly sealed bag for up to one month. The peanuts will retain texture well; the garlic may soften after freezing and reheating.
FAQ
Store in an airtight container in the refrigerator for 3–5 days.
Yes. Freeze in a sealed bag for up to one month. The peanuts keep their texture, but the garlic may lose some crispness.
Absolutely. Cashews, almonds, or other roasted nuts work well—just watch them closely while toasting to prevent burning.
How to Serve
These garlic peanuts are a versatile snack and pair well with drinks or as a crunchy element sprinkled on salads. Add them near the end of a stir-fry or toss them into fried rice just before serving for texture and flavor. They also work nicely as a salad mix-in alongside greens, roasted vegetables, cheese, and a simple vinaigrette.
Recipes You’ll Love
Try other garlic-forward dishes such as roasted tenderstem broccoli, roasted cherry tomatoes on the vine, or classic pasta aglio e olio for more ways to enjoy garlic-forward flavors.
📖 Recipe
Garlic Peanuts
Ingredients
- 1 cup unsalted roasted peanuts
- 2 tablespoons extra-virgin olive oil
- 6 cloves garlic, medium, sliced
- 1/4 teaspoon rosemary, chopped fine
- 1 chile de Árbol, medium, sliced thin or chopped (optional)
- 1/4 teaspoon kosher salt, plus more to taste
Instructions
- Slice the garlic into medium-thick slices so it won’t burn.
- Warm the olive oil over medium-low heat and lightly toast the garlic until just golden. Remove with a slotted spoon, place on a paper towel to drain, and sprinkle with 1/8 teaspoon salt.
- Add the peanuts to the remaining oil and toast until warmed through and lightly golden, 2–4 minutes, stirring frequently.
- Add the chopped rosemary, chopped chile de Árbol, and the remaining 1/8 teaspoon kosher salt. Stir to coat.
- Remove the peanut mixture from the heat, transfer to a bowl, fold in the toasted garlic, and serve.
Notes
- Omit rosemary for a more traditional garlic peanut flavor.
- To make the peanuts extra garlicky, substitute about 1/8 teaspoon garlic salt for part of the kosher salt and reduce overall salt to taste.
- Be careful when adding nuts to hot oil; it can spit. Stir frequently to avoid burning.
- Store cooled peanuts in the fridge for 3–5 days or freeze for up to 1 month.