Pritong Mani Recipe, makes four servings

1 cup canola oil 6 cloves garlic, crushed 2 cups raw peanuts, shelled but skins intact salt to taste

Pour canola oil in a deep wok or kawali enough to reach a depth of two inches. Fr garlic over high heat until fragrant and golden brown, about ! minutes. "ransfer fried garlic to a plate using a skimmer and set aside. Reduce heat to low. Fr peanuts over low heat, turning fre#uentl with a skimmer, until golden brown, about 1$ minutes. "ransfer fried peanuts to a meshed sieve fitted on top of a bowl and drain e%cess oil. &prinkle with fried garlic and salt. &erve with cold beer.

'andied peanuts ( or carameli)ed peanuts ( are a popular Moroccan snack sold b street vendors and small shops which also offer roasted hummus, nuts, sunflower seeds, and other treats. 'arameli)ed peanuts are fairl eas to make at home, but ou*ll need to be patient and work over a low heat to avoid burning the sugar as it carameli)es. Prep "ime+ ! minutes 'ook "ime+ 2$ minutes "otal "ime+ 2! minutes

,ngredients+ 2 cups -about 1./ kg or 1.2 lb.0 raw peanuts with skin 1 cup sugar

1.1 cup water pinch of salt -optional0 Preparation+

'ombine the sugar and water in a skillet. 'ook over medium heat, stirring constantl , until the mi%ture thickens into a s rup. 2dd the peanuts and continue stirring for about 1$ minutes, or until the li#uids evaporate and a sand 3te%tured sugar mi%ture coats the peanuts. 4ower the heat and continue stirring as the e%cess sugar in the pan begins to melt. "his will take another several minutes. 5nce the s rup begins to form, it will turn from clear to golden to amber. &tir constantl , and be careful that the heat is not so high as to burn or darken the s rup too much. 6hen the s rup is a medium amber color and the sugar coating on the peanuts has gla)ed, add the salt if using and turn the peanuts out into our prepared pan. &pread the candied peanuts into a single la er to cool. 7e sure the carameli)ed peanuts are completel cool before storing in an airtight container.