Slice the garlic - be sure it is not paper thin or the garlic may burn.
Lightly toast the garlic over medium-low heat in olive oil until it is just golden in color. Remove with a slotted spoon and place on a paper towel to drain and sprinkle with ⅛ teaspoon salt.
Add the peanuts to the remaining oil and toast until warmed through and just golden, 2-4 minutes.
Add the rosemary and chopped chile de Árbol and remaining salt. Stir.
Remove the peanut mixture from the heat and place in a bowl. Mix in the garlic and serve.
- Feel free to omit the rosemary for a more traditional garlic peanut recipe.
- For an extra garlicky version, try using ⅛ teaspoon garlic salt in place of the recommended ¼ teaspoon kosher salt.
- Be cautious when adding anything peanuts to hot oil as it may spit. Be sure to stir frequently to avoid burning.
- Peanuts can be stored in the fridge for 3-5 days once cooked. If you'd like, you can warm them on the stove when ready to eat.
Calories: 185kcal | Carbohydrates: 5g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 103mg | Potassium: 195mg | Fiber: 2g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg