Posted by: cris | June 25, 2013

Peanuts (Mani)

For me, peanuts are definitely delicious and nutritious, but not all people will benefit from it.   People who are allergic to it may suffer from  mild skin itching  to severe swelling including the air passages which can be fatal.  Another concern is  the presence of the mold Aspergilus flavus  on damaged/spoiled peanuts. This mold produces a dangerous carcinogenic substance called Aflatoxin.

On my part, when I buy fresh peanuts in shell, I try to inspect the shells if they are tight and smells fresh.  I even taste them first before buying.  I  learned eating raw  peanuts when I saw  my husband eat raw peanuts as if eating cooked peanuts.   I used to think this may caused indigestion on my part but it didn’t. So my kids grew up eating peanuts raw, boiled, roasted, sweetened, fried, and  processed as peanut butter.

After harvesting, peanuts are removed from the main plant and washed. Immature and damaged shells should be removed. These are then spread out and aired. Stocked fresh peanuts may not dry well so make sure  they don’t smell moldy when you buy them fresh  or shelled. I also buy shelled peanuts from the market, fry them myself, and either add salt and chili or, sweetened them with sugar.

 For further info, you may check out the following sources: 


Recipes for peanuts:


A. Heart breaker nut brittle (no corn syrup)

Ingredients for Heartbreaker Nut Brittle:
3 cups nuts (blistered peanuts, raw almonds, macadamia, walnuts)
2 cups granulated sugar
1 1/2 cups water
1/2 teaspoon salt
2 TBSP butter
1 teaspoon vanilla
1/4 teaspoon baking soda


 Makes about 5 cups brittle. Have all of the ingredients and equipment prepared before beginning. Once the sugar changes color you will need to act quickly. It’s also important to have even heat when you’re making candy. Use a heavy saucepan if possible. If you question your pan or your heating SOURCE, you can put your saucepan into a cast iron skillet to help distribute the heat.


1) In a saucepan over medium/medium-high heat combine sugar, water and salt.
2) When the mixture comes to a gentle boil and the sugar is dissolved, set a timer for ten minutes.
3) Stirring occasionally, watch for the color to change from clear, to a light amber color. This may take 10 minutes or up to 20, depending on the heat of medium/medium-high on your stove. As soon as the color is a light, golden amber – get it off the heat! If you’d like, use a candy thermometer and when the mixture reaches 300(F) take it off the heat.
4) Working quickly, and stirring continuously, add butter, vanilla and baking soda. The mixture will foam. Continue stirring until the foaming subsides and the mixture starts to get glossy.

 5) Stir in the nuts all at once and quickly turn out onto a silicon baking mat or very well greased baking sheet.
6) Flatten the mixture as needed and allow to cool for about 20 minutes, until brittle

B.  Boiled Peanuts (Nilagang Mani)

Note: Always prefer to eat freshly boiled peanuts because fungi may develop in stored/stale boiled peanuts and may lead to liver problems.

NILAGANG MANI is cheap snack or pulutan that are often sold boiled in the shell, salted, spiced, sweet or flavored with garlic by the street vendors in the Philippines.


  • 2 kilos peanuts in shells
  • 3-4 tbsp. salt

Cooking Procedure:

  1. Wash thoroughly the peanuts until all the clinging dirt are removed.
  2. In a big pot place the peanuts.
  3. Pour enough water to cover the peanuts up to 2” with water and add the salt.
  4. Bring to a boil and simmer for 1 1/2 to 2 hours or until the peanuts are cooked and tender. Add more water as necessary, open a piece of nut to check if the peanuts are cooked in between.
  5. Served.
  6. Share & Enjoy!


C. Fried Peanuts (Pritong Mani)


Peeled/Shelled raw peanuts
4 cloves of garlic (thinly sliced)
pepper flakes

1. Heat up oil in a pan or wok.
2. Fry the sliced garlic. Stir for few minutes until garlic gets brown but not burn. Take them out and set it aside.

3. Pour in the peeled raw peanuts and stir constantly for 15 minutes or until peanuts are cooked. Peanuts may be soft when its cooking. It’ll be crunchy when it cools down.

4. Strain peanuts, then add the fried garlic, salt and pepper flakes depending how much salt and how hot you want your peanuts.
Note: When I cook fried peanuts, I put the shelled peanuts first in hot oil and followed by pressed garlic and fresh hot chili after 5 minutes. it takes a few tries to know when its done.  It helps to try eating a piece when the color changes just to know when to remove it from the pan. When cooked, place in strainer then spread  out on paper towels. When cooled, transfer to a big bowl, add salt (a teaspoon per 1 kilo on my part).  If you prefer to use dried chili powder, add it to peanuts together with the salt and mix well.

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