Adobong mani is a Filipino snack made with fried peanuts, salt, and lots of crispy garlic.
It's crunchy, garlicky, and easy to make at home. Great for snacking or serving as pulutan.
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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-by-Step)
Step 1: Prep the peanuts
Rinse about 1½ cups of raw peanuts under running water to remove excess dirt.
Let them dry for about 10 minutes on a 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 oil. Turn heat to medium-low and stir often so they don't burn.
Step 4: Add the garlic
Once the oil starts bubbling around the peanuts, add the garlic. This gives it time to turn crisp without burning too quickly.
Step 5: Finish and season
Keep cooking for 3 to 5 minutes more, or until the garlic is lightly golden and the peanuts are done. The exact time can vary depending on the size of the peanuts and the heat.
Turn off the heat and strain right away. They will continue to cook from the leftover heat, so it's better to pull them out a little early than let them get too dark.
Spread on a paper towel-lined tray and sprinkle with salt while still warm. The peanuts will crisp up as they cool.
If you like some heat, add the chilies at the end so the flavor stays fresh and does not overpower the peanuts.
How to Store
- 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 because 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
Adobong mani is a Filipino snack made with fried peanuts, garlic, and salt. It's usually served as a snack or pulutan.
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.
- Kare-kare: Beef stew with a thick peanut sauce, usually served with bagoong.
- Palitaw: Rice cakes coated in coconut, sugar, and crushed peanuts.
- 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 peanuts and sugar, then fried until crisp.
- Suman moron: A chocolate sticky rice cake from Leyte that can be served with crushed peanuts.
Other Street Food Recipes 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 3-5 minutes).
- 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.
- 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.