Preparation

Combine red pepper flakes, aleppo pepper flakes, minced onion, sesame seeds, ginger, and star anise in a medium bowl.

In a HexClad Hybrid 3 Qt. Pot, combine oil and garlic. Place over medium-high heat and cook, stirring frequently, until garlic is crisp and light golden. Immediately remove garlic with a slotted spoon to a paper towel lined plate, leaving oil in pot. 

Continue to heat oil over medium-high heat until hot and starting to bubble, if using a deep fry thermometer, heat oil to about 350°. Remove pot from heat and carefully stir pepper flake mixture into pot (mixture will bubble up and sizzle).

When mixture stops sizzling, stir in crisped garlic, peanuts, brown sugar, and salt. Let cool completely in pot. Store refrigerated in an airtight container for up to 2 weeks.