Have you started planning for the holidays? Do you have recipes that require blanched almonds? You won’t believe how easy it is to make your own! Today, we will be Blanching Almonds in 5 Easy Steps.
This post was originally published on November 8, 2015. Updated on November 9, 2017.
It’s time to blanch almonds!
I will usually shift gears in the fall months and start thinking about holiday baking. It’s never too early to start planning and once your ingredients are prepared, like these blanched almonds, it becomes a lot easier to get in the holiday spirit.
Just in case you are wondering, a blanched almond is an almond without its skin. Once you realize how easy and economical it is to make your own blanched almonds, you will never purchase them again.
Are you ready? Let’s blanch some almonds!
Blanching Almonds in 5 Easy Steps:
Step 1: The first thing we need to do is to bring a pot of water to a rolling boil.
Step 2: Set your timer to 60 seconds. Add your raw almonds, all at once, to the boiling water. Start your timer the second the almonds hit the water. Let the almonds boil for EXACTLY 60 seconds. If you go passed the minute mark, your almonds will immediately begin to soften. This is not what we are aiming for. So, stay close to your almonds and no interruptions for 60 seconds.
Step 3: Remove your pot of boiled almonds from the stove and drain in a colander or strainer. Immediately rinse them under cold water in order to cool them down. You will notice that the skin of the almond is now shriveled. The almond has now detached from its skin. Here comes the fun part!
Step 4: Time to start popping. With your fingers, gently squeeze the almond from the base to the point. The almond skin will quickly slip off. You will be amazed at how far you can pop an almond out of its skin! While popping, I started wondering if there was a Guinness world record or something on this… Unfortunately, I didn’t find any, but I did find a record for the most almonds cracked in three minutes… but I digress 🙂
Step 5: Blot the almonds with a paper towel. Place your “skinless” almonds in a single layer in a sheet pan, which has been lined with a tea towel and leave to air dry. You can discard the skins (I will usually add them to my garden beds).
Et voilà, Blanching Almonds in 5 Easy Steps. Once they are totally dry, I store my almonds in a mason jar and refrigerate them. Just in case you are wondering, they will keep for about two months in the refrigerator. You can also keep them in the freezer for about one year until you are ready to use them.
Fresh, perfectly blanched almonds, ready to be transformed into some wonderful baked treats!
One of my favorite recipes to make with blanched almonds is this Orange Almond Bundt Cake.
What will you make with your blanched almonds? Would love to hear about it!
Blanching Almonds in 5 Easy Steps
Blanching Almonds in 5 Easy Steps. You won't believe how simple,quick & economical it is to make your own. No fancy equipment required for this diy project.
Ingredients
- 1/2 cup almonds
Instructions
Over high heat, bring a large pot of water to a rolling boil.
Add the almonds and boil for EXACTLY 60 seconds.
Drain the almonds in a colander or strainer.
Rinse them under cold water in order to cool them down.
To remove the skin, gently squeeze the almond with your fingers, from the base to the point.
Allow to air dry before storing. Can be refrigerated for up to 2 months or frozen for a year.
Recipe Notes
Feel free to blanch any amount of almonds required.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Thanks for dropping by,
Ciao for now,
Maria 🙂
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TRIPTO says
THIS IS GENIOUS. THANK YOU FOR THIS SIMPLE TUTORIAL. SHOULD HELP SAVE SOME
MONEY FOR THE HOLIDAY BAKING THIS YEAR!!!
Maria says
My pleasure. Thanks so much for stopping by 🙂
Paula Barbarito Levitt says
Well done Maria – a specific and concise lesson. I will be doing the same shortly as I am unable to find skinless almonds anywhere this year.
Maria says
Well, at least you will know that they are fresh. Thanks so much for stopping by Paula 🙂