How to Blanch Almonds | Blanched Almonds

How to Blanch Almonds | Blanched Almonds

Many recipes call for blanched almonds. I make them at home only. No rocket science. Learn how to blanch almonds and store them. Blanching is basically to remove the top layer membrane of almond nuts and making skinless almonds.

Almonds (badam) come in the category of dry fruit. While on the tree, it’s covered with a hard shell that cracks open just before harvesting. After harvesting the hard shell is removed and it’s dried before coming to market.

So when you buy almonds they have brown skin on top. Below that top skin, you will find white almonds. Removing the skin gives richer texture to the final output like almond flour, almond butter, almond desserts, etc.

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While making many desserts we need to remove the top skin of almonds. For that, there are two ways. i.e blanching and without blanching. With blanching it’s quicker and requires no planning. While no blanching takes longer to loosen the skin.

1st method: – No blanching

Soak almonds in water (room temperature) overnight (6 – 8 hrs). Then strain out from the water. You can see the outer layer has popped out and you can easily remove that from the nut. Now sundry almonds before using in any recipes.

2nd method: Blanching (Instant method)

Just put almonds in boiling water and blanch for no more than a minute. That’s enough. Remove from hot water and wash with cold water to stop excess cooking. Now skin almonds in a fraction of time.

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