Garlic Peanuts
No holiday reception or party should be without flavourful nuts, and these garlic peanuts, which are a staple imbibing companion in the Philippines, make a welcome and tasty gift. Cashews can be prepared in the same fashion.
Servings: 4-1/2 cups (1.125 L)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL): about | - |
| cal | 162 |
| pro | 6 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 35 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 5% |
| vit C | 2% |
| folate | 27% |
-
10 unpeeled cloves garlic
1/2 cup (125 mL) vegetable oil
2-2/3 cups (650 mL) skinned raw peanuts (1 lb/500 g)
3/4 tsp (4 mL) salt (preferably sea_salt)
Preparation:
Smash garlic with side of knife; discard peel and cut into slivers. In wok or skillet, heat oil over medium-high heat; stir-fry garlic until golden brown, about 1 minute. Drain in sieve over heatproof bowl; set garlic aside and return oil to pan to reheat until hot.
Stir-fry raw peanuts just until slightly darkened, about 6 minutes. Drain in metal colander or sieve over heatproof bowl; discard oil.
Add garlic and salt to hot peanuts; mix well. Let cool to room temperature. (Make-ahead: Store in airtight container for up to 1 week.)
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