How To Blanch Almonds

>> Sunday, January 23, 2011

Spicie Foodie's Kitchen Know-How; kitchen; know how; tutorials; learn to cook; learn to bake; basics; kitchen basics; kitchen must knows; culinary; lessons; teach
The following post is going to kick off a new series here on Spicie Foodie, Kitchen Know-How. Have you noticed the "Learn" link on the menu bar above↑ This is what it's all about "Whether you are a newbie who wants to learn to cook and bake, or you are a seasoned cook, there are kitchen fundamentals we all need to know and learn. Join me, Spicie Foodie, and my Guests as we teach you essential culinary skills, tips, tricks and shortcuts to make every culinary experience a sucess!" In the future I will be contacting or asking for you to share some of your kitchen know-how, but in the mean time I leave you with the following post.

How to Blanch Almonds; Blanched Almonds; how to peel almonds; white almonds; brown; almonds; pile; almond; how to; almendras; almendras sin casara
To blanch almonds means to peel or remove the outer brown skin by briefly immersing in hot water before peeling. This is a fast and easy method that can often come in handy, and the way I blanch my almonds. When you compare the price of store bought blanched almonds to un-blanched almonds, the price can be quite significant. That of course is an added bonus that will leave your wallet happy. I also feel that the taste when I blanch my own almonds is much better than buying ready blanched almonds. Would you agree?

If you try just to peel the almonds without first soaking in hot water, it will be very difficult to peel and the almond will be damaged from the scratching of the skin.
Easy How To Peel Almonds Instructions, How to Blanch Almonds; Blanched Almonds; how to peel almonds; white almonds; brown; almonds; pile; almond; how to; almendras; almendras sin casara

How to Blanch Almonds :
skin-on (or un-blanched) almonds
boiling water, enough just to cover the almonds
bowl of cold water
paper towels

How to Soak and Peel Almonds; Soaking Almonds; soaking; soak; water; How to Blanch Almonds; Blanched Almonds; how to peel almonds; white almonds; brown; almonds; pile; almond; how to; almendras; almendras sin casara
1. Bring just enough water to cover the almonds to a rolling boil. Turn the heat off, then gently pour the almonds into the pot. Allow to sit for 1 minute, then quickly strain. (You don't want to cook and soften the almonds. They need to stay crisp.) Place the almonds in a bowl with very cold water, allow to sit 1 minute then drain. Place the almonds back in the bowl and cover with cold water again. **UPDATE** If the almonds you are blanching are a bit older, the skin may be harder to remove and require longer blanching in the hot water. This can cause the almonds to become soft so make sure you get purchase almonds.**
How to Blanch Almonds; Blanched Almonds; how to peel almonds; white almonds; brown; almonds; pile; almond; how to; almendras; almendras sin casara
2. Pickup an almond and gently squeeze between your thumb and index finger, pushing the skin off the almond. It should come off very easily. Repeat until all almonds have been peeled. Now spread the almonds on paper towels and pat dry.
Easy How To Peel Almonds Instructions,How to Blanch Almonds; Blanched Almonds; how to peel almonds; white almonds; brown; almonds; pile; almond; how to; almendras; almendras sin casara

Once dried the almonds can be used in any of your favorite recipes or enjoyed as a snack if you prefer.
How to Blanch Almonds; Blanched Almonds; how to peel almonds; white almonds; brown; almonds; pile; almond; how to; almendras; almendras sin casara

Do you have a better or different method for blanching almonds? Would you like to share it?

Previous Post Using Almonds:
~ Homemade Almond Milk (Raw)
~ Caramelized Pears on Goat Cheese Crostini
~ Blood Orange Zest Rolls


A little bit of everything January 24, 2011 at 12:59 PM  

hi Nancy, you are so thoughtful. I almost do the same as you do, except that after soaking them in hot water once and once in cold water i start to peel them. next time I'll soak them twice in cold water.

looking forward to future lessons.

Have a wonderful week

Spicie Foodie January 24, 2011 at 1:03 PM  

Hi Roxana,
I too look forward to sharing more useful lessons that will help us all out in the kitchen:)

Anonymous,  January 24, 2011 at 1:57 PM  

Good to know, especially since I haven't always been able to find blanched almonds in the stores. Now, do you have an easy method for slithering them so they come out uniform and not all chopped up? And without slicing a finger off? ;-)

Nikki January 24, 2011 at 2:53 PM  

This is fantastic! Thank you!

Anonymous,  January 24, 2011 at 4:35 PM  

This is AWESOME! It's a section completely dedicated to teaching newbies like me! Between this and the photography series, Nancy you are teaching me a lot. I can't wait to soak everything up!

MsByn January 24, 2011 at 4:57 PM  

Wow, I've never actually thought of blanching almonds. I just chop them or eat them plain. Is there a particular reason for blanching them? It looks really simple.

Anonymous,  January 24, 2011 at 5:04 PM  

Very cool tip! I love tricks like these that allow you to make "store-bought" goodies without spending a ton of money!

Magic of Spice January 24, 2011 at 5:11 PM  

This is such a great post...I love your tutorials so much, and these are perfect reference tools regardless of the level someone is currently at :)

Lisa @ Tarte du Jour January 24, 2011 at 5:48 PM  

I've never blanched almonds before....I'm intrigued! Glad to hear that is less expensive. That motivates me to try it! Thanks!

whatsfordinneracrossstatelines January 24, 2011 at 5:52 PM  

This is a great idea Nancy, can you believe as long as I've been cooking, I've never blanched my own almonds. Now I know how. I can't wait to see more. Hope you have a great week!

Cookin' Canuck January 24, 2011 at 5:54 PM  

What a helpful post! I have never blanched almonds, but you make it look very easy.

Pegasuslegend January 24, 2011 at 6:29 PM  

Great instructions! I love the pictures stunning!

Sandra January 24, 2011 at 7:03 PM  

This is wonderful tutorial are one busy bee, always something new and more amazing!

Tanantha @ I Just Love My Apron January 24, 2011 at 7:05 PM  

Oh i didn't notice the tab but LOVE this new section!

She's Cookin' January 24, 2011 at 7:14 PM  

I've never blanched almonds, but now I will know how! The tutorial is very easy to follow and adding a "Learn" tab to your site is a great idea for cooks of all levels.

penny aka jeroxie January 24, 2011 at 9:55 PM  

Love this tip. I have never blanched almonds before

Belinda @zomppa January 24, 2011 at 10:51 PM  

Brilliant! Thanks for the tip!

Lisa {Authentic Suburban Gourmet } January 24, 2011 at 11:06 PM  

Great tip - I actually never thought about how to blanch an almond. Now it looks more like a marcona almond. :)

scrambledhenfruit January 24, 2011 at 11:24 PM  

What a handy thing to know- thanks!

Shirley January 24, 2011 at 11:59 PM  

Thats a good feature to begin. I soak them overnight usually.

Claudie January 25, 2011 at 12:44 AM  

Wow, that first picture of you holding the almond whose skin has just cracked is magnificent. I love it. And I love the almonds too! Thank you for this tutorial :)

Beth January 25, 2011 at 5:33 AM  

What a useful post! I never knew how to blanch almonds before. Thanks!

Anncoo January 25, 2011 at 9:35 AM  

Nancy, thanks for sharing this useful post.

Peggy January 25, 2011 at 10:25 AM  

I love this new segment! Definitely a helpful tip for the next time I need to do this!

Anonymous,  January 25, 2011 at 2:50 PM  

What an awesome tip!

Anonymous,  January 25, 2011 at 2:54 PM  

This method is good for kids (my bro and I lost at least 20 almonds under the banister), esp. when making homemade marzipan.

Dimah January 26, 2011 at 10:24 AM  

Gorgeous pictures as always! Thanks for sharing!

Stella January 30, 2011 at 5:57 PM  

Hey Nancy, "Kitchen Know How" is such a great idea! Oh, and I've wondered about how to blanch almonds before. I always love when I go to some of my North African friends' houses for tea. They always make these delicious semolina cookies with a blanched almond on top. One that they blanched themselves, of course (smile). I will be using this soon. Yes, yes!

Chef Dennis January 30, 2011 at 8:03 PM  

Hi Nancy
I love your new series!! We can all learn something, and helping out each other just makes us all better....
Thanks for sharing your knowledge!

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