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Almonds, Blanching




Source of Recipe


Marla
Blanching Almonds


Almonds are less bitter without their skin, which is why some dessert recipes call for blanched almonds. But if I only have the skin-on kind, I blanch my own.

Here’s how: First, place the almonds in a saucepan, add just enough water to cover, and bring to a boil over high heat
. As soon as the water reaches a boil, drain the almonds, then cool them by running under cold water. To peel, just pinch them—they will pop right out of their skins.

Boiling makes the almonds soggy, so before using, toast at 325° for 10 minutes to recrisp

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