PhilippinesThis is one of the most beloved Filipino street snacks — garlic peanuts sold in little paper cones at markets and roadside stalls. The secret is patience: medium heat and constant stirring.
The garlic burns easily and turns bitter — remove it from the oil as soon as it turns golden, before the peanuts are done.
Fried Peanuts with Garlic
A popular Filipino street snack of crispy golden peanuts fried with thinly sliced garlic. Simple ingredients, irresistible crunch — perfect with a cold drink or as a party appetizer.
Key Ingredients
What you'll need
Ingredients
- 300 gSee recipes with raw peanuts
raw peanuts, unshelled
i - 7See recipes with garlic cloves
garlic cloves
i - 5 tbspSee recipes with refined vegetable oil
refined vegetable oil
i - See recipes with salt to taste
salt to taste
i - See recipes with pinch of chili pepper or paprika
pinch of chili pepper or paprika (optional)
i
How to make it
Instructions
- 1
Peel the garlic cloves and slice them thinly.
- 2
Heat oil in a deep skillet over medium heat. Add garlic and fry until golden and crispy. Watch carefully — do not overcook or it will taste bitter! Remove with a slotted spoon and set aside.
- 3
In the same oil, fry the peanuts over medium heat, stirring regularly, for 8–10 minutes until evenly golden. Do not overcook!
- 4
Return the crispy garlic to the peanuts, mix well, and season with salt. Add a pinch of chili or paprika for heat if desired.
- 5
Let cool slightly and serve in a paper bag or bowl as a snack.
Frequently Asked Questions
Can I substitute raw peanuts with another nut?
Yes — cashews or almonds work well. They also fry beautifully in oil until golden. Cooking time may vary slightly, so watch the color.
Can I use pre-shelled peanuts?
Yes, shelled peanuts fry faster — reduce the time to 5–7 minutes and stir more frequently.
How do I store fried peanuts with garlic?
In an airtight container at room temperature for up to 3 days. They stay crispier if left uncovered for the first few hours.
Can I make this without oil?
You can use a dry skillet, but oil gives an even golden crust and helps prevent the garlic from burning. The result will be drier without oil.
How do I avoid overcooking?
Cook over medium — not high — heat. Remove the garlic the moment it turns golden. Even 30 extra seconds can make it bitter.
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