Some recipes use blanched almonds, which are shelled almonds that have the outer brown skin removed. Blanching almonds is quick and easy, and since buying already blanched almonds is generally more expensive, it is worthwhile to buy un-blanched almonds, and then blanch them yourself.
For more information see Toasting Nuts and Seeds
- Use shelled almonds. Place almonds in a medium or large size mixing bowl, depending on how many almonds you are blanching.
- In a medium saucepan, using enough water that will just cover the almonds in the mixing bowl, bring water to a boil.
- Pour the boiling water over the almonds. Let the almonds sit in the hot water for one minute to loosen the skins. Don’t let the almonds sit in the hot water any longer as they can become too soft and lose their crispness.
- Immediately pour the hot water out of the bowl, rinse the almonds under cold water, and drain.
- While the almonds are still warm, press each almond between your thumb and forefinger and slide the skin off the almond from the wide end. Watch out! They will be slippery and will easily shoot out from your fingers onto the floor.
- If the skins are not coming off easily, go ahead and repeat the boiling water process, letting the almonds sit in the hot water another 30 to 60 seconds, pour out hot water, rinse under cold water, and drain. The skins should now easily slip off.
- Pat almonds dry with paper towels.