How To Blanch Almonds Easily
Easy way to remove almond skins using the blanching method.
Ingredients
- raw unsalted almonds
Instructions
To Blanch The Almonds:
- See note below about quanitities.
- Fill a medium-sized bowl with cold water. Set aside.
- Half-fill a medium-sized saucepan or cooking pot with water and bring to a boil.
- Add the almonds and cook for 1 minute.
- Transfer the almonds to the bowl with the cold water using a slotted spoon. Or drain the almonds in a strainer then dip them in the cold water.
- Take an almond in your hands and press it at its pointy side so it pops out of its skin.
- Repeat the process for all the almonds.
Dry The Almonds:
- Drain the almonds on a clean tea towel. You can leave them to air-dry like this for 5-6 hours or overnight.
- Or dry the almonds in the oven more quickly. To do this preheat your oven to 120°C / 248°F. Cover a baking pan with parchment paper and spread the almonds on it.
- Bake for 8-10 minutes. Then remove and let cool.
Video
Notes
Almond Quantity: You can blanch as many almonds as you like but it is better to blanch them in batches. They shouldn't be too overcrowded in the pot so the temperature won't drop too much. I used a 2.5-liter cooking pot to blanch 200 grams (7 ounces) of almonds (you can do up to 300 grams / 10.6 ounces).