This adobong mani is a little different from the usual adobo. Instead of meat, it's fried peanuts tossed with salt and lots of crispy garlic.
It's a classic Filipino snack or pulutan - simple, crunchy, and seriously addictive. Best of all, it's super easy to make at home.
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What is Adobong Mani?
Adobong Mani is a popular Filipino street snack made with fried peanuts and lots of garlic. People usually enjoy it as a quick snack, appetizer, or pulutan (food served with drinks).
Most versions are salty and crunchy, but some are coated with sugar if you want something sweet. There's also nilagang mani, which uses boiled peanuts if you like them softer.
In the Philippines, you'll often see vendors selling them in small baskets lined with banana leaves or paper. It's simple, affordable, and easy to snack on anytime.
Ingredients You'll Need
Notes and Substitutions
- Peanuts: Use raw, shelled peanuts. I like the smaller ones for snacking-they cook faster and stay extra crunchy.
- Oil: Use a neutral oil with a high smoke point, like avocado, peanut, canola, or vegetable oil.
- Optional ingredients: For extra flavor or heat, add labuyo or Thai chili, white pepper, chili powder, or five-spice powder.
How to Make Adobong Mani
Step 1: Prep the peanuts
Rinse about 1½ cups of raw peanuts under running water to remove excess dirt. Let them air-dry for about 10 minutes on a rimmed baking sheet or large tray.
Step 2: Slice the garlic
Slice 8 garlic cloves thinly, more if you like.
Step 3: Fry the peanuts
Place peanuts in a wok and cover with about 1 cup cold neutral oil. Turn heat to medium-low and stir often so they don't burn.
Step 4: Add the garlic
When the oil starts bubbling, add the garlic.
Step 5: Finish and season
After 3-5 minutes, the garlic should be lightly golden and the peanuts cooked.
Peanuts cook differently depending on their size and oil temperature. When you start them in cold oil, they take between 6 and 10 minutes to cook.
PRO TIP: Turn off the heat and strain right when the peanuts turn light brown. They'll keep cooking from leftover heat. Slightly under is better than over-burnt peanuts taste bitter.
Turn off the heat and strain right away. Spread on a paper towel-lined tray and sprinkle with salt while still warm. The peanuts will become crunchy as they cool.
If you like heat, add chilies at the very end. This keeps the spice fresh and prevents the oil from getting bitter or overpowering the peanuts.
Storage
- Let cool completely before storing.
- Keep in an airtight container at room temperature for up to 1 month.
For longer storage, refrigerate for up to 2 months. - Keep away from moisture-humidity can make them go rancid faster.
Cooking Tips
- Start peanuts in cold oil so they cook evenly and turn extra crunchy.
- Stir often to keep garlic from burning.
- Pull them out when light golden-they'll keep cooking from leftover heat.
- Slightly under is better than over (burnt peanuts taste bitter).
- Salt while warm so it sticks better.
Recipe FAQs
It's easy to burn peanuts in hot oil. When you start them in cold oil, you have more control by slowly cooking them until they are lightly browned.
They're ready when lightly golden. Take them out right away - they keep cooking from leftover heat.
It depends on what you like. Fried peanuts are crunchier and richer because they cook in oil. Roasted peanuts are lighter and a bit drier.
No, it's not necessary. The skin adds extra crunch and flavor. You can rub it off after frying if you prefer smoother peanuts, but most people leave it on.
Store in an airtight container at room temp for up to 1 month, or refrigerate for up to 2 months.
Filipino Recipes with Peanuts
In Filipino cooking, peanuts aren't just for snacking. They're used in both savory dishes and sweet treats. Here are a few popular ways peanuts show up in Filipino food:
- Kare-kare: A rich stew made with oxtail or beef in a thick peanut sauce, usually served with bagoong (fermented shrimp paste).
- Palitaw: Soft rice cakes coated in coconut, sugar, and crushed peanuts or sesame seeds.
- Peanut brittle: A crunchy candy made with caramelized sugar and whole peanuts.
- Peanut tikoy rolls: Chewy tikoy filled with peanut butter and rolled in crushed peanuts.
- Turones de mani: Lumpia wrappers filled with crushed peanuts and sugar, then fried until crisp.
Other Appetizers and Sides You May Like
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📖 Recipe
Adobong Mani (Filipino Fried Peanuts with Garlic)
Equipment
- Wok or wide pan
- Skimmer, Slotted Spoon, or Strainer
- Baking Sheet (optional)
Ingredients
- 8 ounces raw shelled peanuts, about 1½ cups
- 1 cup neutral oil more as needed
- 8 cloves garlic thinly sliced (more if you like)
- Salt to taste
Optional
- Labuyo or Thai chili, white pepper, chili powder, or five-spice
Instructions
- Rinse peanuts and air-dry on a tray for about 10 minutes.
- Thinly slice garlic.
- Place peanuts in a wok and cover with cold oil. Turn heat to medium-low and stir often.
- When small bubbles form around the peanuts, add garlic.
- Cook until garlic is lightly golden and peanuts are done (about 6-10 minutes total).
- Turn off heat and strain right away. Spread on paper towels and sprinkle with salt while warm.
Notes
- Peanuts: Use raw, shelled peanuts. Smaller ones cook faster and stay crunchier.
- Oil: Any neutral oil with high smoke point (avocado, peanut, canola, or vegetable).
- Optional: Add labuyo or Thai chili, white pepper, chili powder, or five-spice for extra flavor.
- Let cool completely before storing.
- Keep in an airtight container at room temperature for up to 1 month.
For longer storage, refrigerate for up to 2 months. - Keep away from moisture-humidity can make them go rancid faster.
- Start peanuts in cold oil so they cook evenly and turn extra crunchy.
- Stir often to keep garlic from burning.
- Pull them out when light golden-they'll keep cooking from leftover heat.
- Slightly under is better than over (burnt peanuts taste bitter).
- Salt while warm so it sticks better.
Susie Swinea says
Plan on making but I must say I have never put something in unheated oil to cook.
Nora Reyes says
Hi Susie, I totally understand your concern about starting with unheated oil, as it's not the typical method for most recipes. However, I find that starting with room-temperature oil and peanuts together allows them to heat up gradually. This method helps prevent the outside of the peanuts from burning while the inside remains uncooked. It also gives you more control over the cooking process, making it easier to avoid overcooking the peanuts. I hope you give it a try. Thanks. =)
UniqornK says
Recipe works well. I used more garlic and seasoned with Nori Sea Salt! Delicious! Thanks, Nora.
Nora Rey says
Hi there! Thanks for trying it out - I'm so happy you liked it! Yes, more garlic is always a good idea. =)
Bim says
Thank you Nora for the tips. I usually heat the oil first then add the peanuts.