|

How to Blanch Almonds

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Have you ever wondered How to Blanch Almonds? Blanched almonds used to be easy to find in grocery stores, now not so much. Luckily it is a simple process using raw almonds, water and a saucepan…that’s it. Once they dry you are ready to use them in all sorts of recipes; almond flour, spiced nuts and savory dishes.

An oblong blue bowl filled with blanched almonds with raw almonds in the background

I was walking through the deli section the other day and cam across a little jar of Marcona Almonds with rosemary and sea salt. They sounded interesting so they went into my cart. OMG, they are amazing, but crazy expensive…$5.95 for a 4 ounce jar! I knew I could recreate them at home, but I can only find regular almonds from California. There is a slight taste difference, but they are still delicious. (More on that recipe later in a future post)

How to Blanch Whole Almonds

Bring 3 cups of water to a boil in a small saucepan. 

Boiling water in a saucepan.

You need enough water to completely cover the almonds. The amount may vary by pan.

Add the raw almonds to the boiling water.

Raw almonds added to the boiling water in the saucepan.

Boil the almonds for one minute. Do not boil for longer than one minute or the almonds will start to soften.

Raw almonds boiled in a saucepan for one minute.

Drain the almonds in a colander or strainer and rinse with cold water to stop the cooking process.

Boiled almonds drained in a green colander.

Gently squeeze the almonds to remove the skins.

Squeeze the almonds out of their skins.

Place almonds on a paper towel lined baking sheet and allow to air dry completely before using or storing. Discard the skins.

Blanched, whole almonds on a paper towel lined baking sheet.

Once dry, you can use them in your favorite recipes.

Blanched whole almonds in an oval, blue bowl.

Why 12 ounces of almonds?

That is the amount I needed for a specific recipe. Feel free to make more or less depending on your own needs. If you do not have a food scale 12 ounces is a little over 2 cups. Measure the almonds but do not make them flush with the top of the measuring cup, keep it rounded on top.

Raw almonds in a measuring cup.

More almond recipes

Enjoy!!

An oblong blue bowl filled with blanched almonds with raw almonds in the background

How to Blanch Almonds

Have you ever wondered How to Blanch Almonds? I will show you how with step-by-step instructions and images!
No ratings yet
Print Rate
Course: Miscellaneous
Cuisine: American
Keyword: raw, easy, skin, recipe
Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Servings: 12 Servings
Calories: 163kcal
Author: Lisa Johnson

Equipment

  • Saucepan

Ingredients

  • 3 cups water or more if needed
  • 12 ounces raw almonds

Instructions

  • Bring 3 cups of water to a boil in a small saucepan. You need enough water to completely cover the almonds. The amount may vary by pan.
  • Add the raw almonds to the boiling water.
  • Boil the almonds for one minute. Do not boil for longer than one minute or the almonds will start to soften.
  • Drain the almonds in a colander or strainer and rinse with cold water to stop the cooking process.
  • Gently squeeze the almonds to remove the skins.
  • Place almonds on a paper towel lined baking sheet and allow to air dry completely before using or storing. Discard the skins.
  • Once dry, you can use them in your favorite recipes.

Notes

Almonds can be refrigerated for up to 2 months or frozen for up to one year.

Nutrition

Calories: 163kcal | Carbohydrates: 6g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 200mg | Fiber: 3g | Sugar: 1g | Calcium: 77mg | Iron: 1mg

Cooking with Curls is a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com


Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating