How to Blanch Almonds at Home
Raw almonds carry a bitter edge in their skins that can ruin the texture of a delicate pastry or a smooth almond butter. Taking the two minutes to strip them bare reveals a milder, cleaner flavor profile.
Timing is everything
Keep your focus; if the almonds boil for too long, they soften and lose their signature crunch, making them impossible to toast properly later.
- small saucepan
- slotted spoon
- clean kitchen towel
- colander
What goes in.
- 2 cupsraw whole almonds (unroasted)
Mastering the slip
Once blanched, hold an almond between your thumb and index finger and press firmly toward the pointed end. The nut should shoot out of its skin like a seed from a pod.
The method.
Boil the water
Bring a small saucepan of water to a rolling boil over high heat.
Submerge the almonds
Drop the raw almonds into the boiling water and set a timer for exactly one minute. Do not exceed this time.
Shock and drain
Immediately pour the almonds into a colander and rinse them under cold running water to stop the cooking process.
Remove the skins
Lay the almonds on a clean towel and peel each one using the pinch technique. Discard the skins.
Dry completely
Spread the peeled nuts in a single layer on a dry towel and let them air dry for at least an hour before storing or cooking.
When it doesn't go to plan.
Only blanch as many as you intend to use immediately; moisture is the enemy of raw nuts, and they will spoil if stored while damp.
If the skins are sticking, the almonds likely didn't boil long enough or cooled too much; dip them back into boiling water for 15 seconds.
Do not use salted or pre-roasted almonds; they will not blanch properly.
The ones that keep coming up.
Can I save the skins?
They are fibrous and usually discarded, though some dehydrate them to use as a bitter tea base.
Do I need to toast them after?
If you want them crunchy again, toast the peeled almonds in a 350°F oven for 8-10 minutes until they smell fragrant.
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