How to Blanch Almonds
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5
How to Blanch Almonds
Description
How to Blanch Almonds involves briefly boiling raw, unsalted almonds for exactly one minute to loosen their skins. After draining and rinsing with cold water to stop cooking, the almonds are dried and squeezed gently to slip off the shriveled skins. This preparation preserves the almonds' firmness while making them easier to use in recipes where skinless almonds are preferred, such as baking or making almond flour. The method is straightforward but requires timing to avoid over-softening the nuts.
The texture after blanching is tender yet firm, with the skins completely removed for a smooth nut surface. This helps improve the final appearance and texture in dishes that call for peeled almonds.
Blanched almonds should be dried thoroughly before use or storage. The quick boiling and cooling prevent any change in flavor while removing the skins efficiently.
Ingredients
- almonds more or less as needed, raw, unsalted
- pot for boiling, strainer
Instructions
- Bring a small pot of water to a boil.
- Place your raw almonds into the boiling water. Let them boil for exactly one minute. Don't boil for any longer than 60 seconds, or your almonds will start to soften.
- Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them.
- Blot the almonds dry with a paper towel. You'll notice that the skins will be slightly shriveled.
- Use your fingers to gently squeeze the almonds and loosen the skin from them. Careful, if you squeeze too hard they'll shoot across the room-- which is fun, but not super practical! You can squeeze them from one hand into another to keep them from "launching" too far.
- Once you remove the skins, let the almonds dry off completely. Discard the skins.
- Now the almonds are blanched and ready to use in your recipe!
Notes
- Use raw, unsalted almonds for best results when blanching.
- Boil almonds exactly for one minute; longer boiling softens them undesirably.
- After boiling, rinse immediately in cold water to stop cooking and cool.
- Dry almonds well before squeezing off skins to avoid slipping hazards.
- Discard skins and let almonds dry completely before using or storing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Varies
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 59g | 91% |
| Saturated Fat | 4g | 20% |
| Sodium | 21mg | 1% |
| Potassium | 747mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Calcium | 268mg | 27% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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