Blanched Almonds are just regular almonds without their “skins.” Most of you probably know that blanching means to cook briefly, then shock with cold water to halt the cooking process. When it comes to nuts blanching them allows the skin of the nut to loosen up making it easily removed. So when your recipe calls for blanched almonds remember there is actually nothing special about this type of white almond other than they are naked.
You can purchase pre-blanched almonds in the grocery store, but why spend the additional money on the already expensive almonds when you can do this yourself at home with minimal effort? In preparation for our Face Off this week I needed to blanch some almonds and thought I would share the steps with everyone, as well as save you a little money next time your recipe calls for blanched almonds.
- Bring water to a boil and place raw almonds into the pan for exactly 1 minute, no more, no less.
- Drain your almonds in a colander and rinse them with cold water.
- Use your fingers to gently squeze the almond away from it’s skin and place blanched almond on a paper towel to dry.
- Dry on the paper towel for 12 hours and store in an air tight container.