Are you ever confused when you see a recipe that says to use “blanched almonds” or that you need to “blanch almonds”? I had never done it myself until yesterday, and honestly, I had thought it was going to be a lot harder than it really was. The thing is that blanching almonds is quick and easy, and you may even have a little fun while you’re doing it.
Simply, blanched almonds are almonds with their skins removed. Some people prefer using blanched almonds for a whiter and creamier presentation in desserts (the skins can add an undesired color), or it’s preferred to not eat the skins because they add a grittier texture. No matter how you plan on using them, you’ll discover that blanching almonds is something even your kids can do (and you may want to recruit them if you have a lot to blanch!).
- Raw almonds
Gather together the amount of almonds that you’ll need for the recipe you are using.
In a small to medium-sized saucepan (or a pan large enough to hold the amount of almonds you are blanching), bring water to boil (the amount of water will vary based upon how many almonds you’ll be using – just make sure you have enough to cover your almonds).
Dump your raw almonds into the boiling water and allow to boil for about 30 seconds. You do not want to over-boil and risk your almonds losing their crispness (if you plan on grinding them up, say for marzipan or homemade almond milk, then your risk of over-boiling is not as high, although I would still not go much over 30 seconds if you can help it).
Once your 30 seconds is up, remove the pan from heat and strain your almonds under cold water. Rinse them well with cold water to stop them from continuing to cook.
Take an almond in your hand and squeeze the larger end of the almond. The skin should come right off, otherwise, you can easily just peel the skins off gently.
Once you’re done, pat the almonds dry with a paper towel or kitchen towel, then use them as directed in your recipe.
Have you ever blanched almonds?