Blanching almonds at home is much more cost-effective than buying them. And with this fool-proof how to blanch almonds guide – it’s easier and quicker than ever! No fuss, no complicated procedures, no fancy equipment. A pot of boiling water, some almonds and less than 5 minutes of your time.
In a small pot or saucepan, get the water to a boil.
Toss in the almonds you want to blanch. Leave them in the boiling water for 60 seconds.
No more, no less – 60 seconds is just perfect. Longer, and you’ll be left with soggy almonds. Shorter, and you’ll have difficulty removing the skins.
Drain the almonds and rinse them with cold water to quickly cool them down.
Squeeze each almond to remove its skin. It really is as easy as just squeezing – the blanched almond pops right out of its skin.
That’s it! You’ve just blanched your own almonds!
Note 1: You can use whatever quantity of almonds you want – just make sure that you use enough water to completely cover all the almonds!
Note 2: If you want to grind almonds very finely (almost to almond flour or almond meal), I recommend drying them a bit – just pop them into the oven at 210 ºF (100 ºC) for about 10 minutes or until they feel completely dry.
Recipe by The Loopy Whisk (www.theloopywhisk.com).