How to Blanch Almonds

Blanched Almonds

Have you ever come across a recipe that calls for blanched almonds?  Did you think to yourself what is a blanched almond or how do I blanch almonds?  You will be surprised how simple and easy it is to blanch almonds.  When a recipe calls for blanched almonds they want almonds with the skinned removed.  This is usually the case in pastries and dessert fillings. Blanching allows the true flavor of the almond to come forward in addition to helping create a smoother texture for fillings.

The process of blanching is to plunge foods in boiling water for a few seconds, usually about 30, then remove them and immediately place in cold or ice water to stop the cooking process.  Blanching sets the color of vegetables like asparagus and green beans, lets you easily peel fruits like tomatoes, and slip the skins off nuts. The food does not cook all the way through, so the food remains crisp.

Now let’s blanch some almonds, which I will be using later this week.

Depending on how many almonds you are blanching fill a small or medium saucepan approximately half full of water and bring the water to a full rolling boil.

Add raw skin-on almonds to boiling water.

Boil skin-on almonds for about 30 seconds, any longer and the almonds will cook and lose their crispness.

Blanched Almonds

Strain the almonds from the boiling water and run under cold water, then spread them in a single layer on the kitchen towels. Pat dry.  The skins will look pruney.

Blanched Almonds

When the almonds are warm to the touch, take a single almond between your thumb and forefinger and pinch gently to slide the skin off the nut.

Be careful to not use too much pressure or the almond will shoot out and you could lose an eye and then you’ll blame me and we can’t be friends anymore. I don’t want that to happen, so remember, use gentle pressure.

Blanched Almonds

Place the skinned almonds on a separate kitchen towel, when your finished skinning all the almonds pat them dry and seal in a plastic zip-top bag.  You can freeze the almonds or refrigerate until use.

Blanched Almonds 550

Crazy easy right!?  Now what will I use these almonds for?  Hmmmmm…….

Print Directions

How to Blanch an Almond

Depending on how many almonds you are blanching fill a small or medium saucepan approximately half full of water and bring the water to a full rolling boil.

Add raw skin-on almonds to boiling water.

Boil skin-on almonds for about 30 seconds, any longer and the almonds will cook and lose their crispness.

Strain the almonds from the boiling water and run under cold water, then spread them in a single layer on the kitchen towels. Pat dry.  The skins will look pruney.

When the almonds are warm to the touch, take a single almond between your thumb and forefinger and pinch gently to slide the skin off the nut, be careful to not use too much pressure or the almond will shoot out.

Place the skinned almonds on a separate kitchen towel, when your finished skinning all the almonds pat them dry and seal in a plastic zip-top bag.  You can freeze the almonds or refrigerate until use.

Comments

  1. JP says

    Followed directions closely. Couldn’t get skins off. Put them in the recipe unbleached anyway and we shall see if it really matters. I suspect it’s mostly an appearance thing, and secondarily, a matter of texture.

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