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. There are two ways to do this: blanching and without blanching. Blanching is quicker and requires no planning, while no blanching takes longer to loosen the skin.

1st method: - No heat method

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)

You can skin almonds in a fraction of the time by just putting them in boiling water and blanching for no more than a minute. Remove them from the hot water and wash them with cold water to stop excess cooking.

Are blanched almonds the same as raw almonds?

Blanched almonds are skinless almonds, so they differ in color and texture. Some recipes call for blanched almonds, while many are good with skin as well.

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