How to Blanch Almonds in 5 Easy Steps

Blanched almonds in a brown ceramic dish.

How to Blanch Almonds in 5 Easy Steps

Learn how to blanch almonds quickly and easily at home. In just a few minutes, you can remove almond skins for baking, snacking, or making almond flour.

Course Snack

Cuisine International

Prep Time 4

Cook Time 1

Total Time 5

Servings serving

Calories 411kcal

Author Maria Vannelli (retired RD)

Ingredients

½ cup almonds raw, unprocessed
6-8 cups water

Instructions

Step 1: Fill a medium pot with water and bring it to a rolling boil. Make sure there’s enough water to fully submerge the almonds.
Step 2: Set your timer to 60 seconds. Carefully add raw almonds to the boiling water. Let them cook for exactly 1 minute — just enough for the skins to loosen, but not so long that the almonds start to cook through.
Step 3: Drain the almonds in a colander and immediately rinse them under cold running water. This stops the cooking process and cools the almonds so you can handle them easily.
Step 4: Time to start popping! Gently squeeze each almond from the base toward the point — the skin will slip right off. It’s surprisingly fun (and a little addictive) to see how easily they pop out of their skins. If a few are stubborn, use your fingernail or a small paring knife to help them along.
Step 5: Blot with a tea towel. Place your "skinless" almonds in a single layer on a sheet pan, lined with a tea towel and leave to air dry.

Video

Notes

Find helpful step-by-step PHOTOS in the post and a SHORT VIDEO in the RECIPE CARD to guide you through the recipe.

Small batches: If you are planning to blanch a large quantity of almonds, start with small batches.
Don’t overboil. Keep almonds in boiling water for no more than 60 seconds — longer and they’ll soften too much.
Peel right away. Remove the almond skins as soon as you rinse them under cold water. The longer they sit, the harder the skin is to slip off.
Dry on a clean tea towel. Spread the almonds out in a single layer and pat them gently to remove excess moisture. Let them air-dry until completely dry to the touch.
Oven-dry for almond flour. If you plan to grind them, dry completely in a warm oven (170°F / 75°C) for 10–15 minutes for the best results.
Infuse flavor. Add a touch of vanilla, lemon zest, or other aromatics to the blanching water for subtly flavored almonds.
Store smart. Once dry, refrigerate almonds in an airtight jar or freezer-safe container for long-term freshness.

How do I dry blanched almonds?

Air-dry method: Spread almonds on a tray and leave overnight.
Quick oven method: Preheat oven to 225–250°F (107–121°C), spread almonds on a cookie sheet, and bake for 3–5 minutes. Let cool completely before grinding.

What is the best way to store blanched almonds?
If you plan to use them within two months, store blanched almonds in a mason jar in the refrigerator. For longer storage, place fully dried almonds in a freezer bag and freeze for up to one year.

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.

Nutrition