Garlic Peanuts

Savory, garlicky roasted peanuts coated in olive oil, rosemary and chile. Great for a snack, a salad topper or mixed into a stir-fry!

5 from 30 votes

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Course: Condiment, Snack

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 185kcal

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.