When a recipe calls for “blanched almonds,” do you run to the store to buy a bag? No need! You can easily skin a batch of almonds using the simple method outlined below.
Certain dishes require the use of skinless almonds. Removing the skin gives the almonds a smooth texture, which is helpful in making dishes like almond flour, almond butter, or marzipan.
Blanching your own almonds is more cost-effective than buying the skinless kind at the grocery store, and it only takes a minute… literally, just one minute! You’ll never spend the extra money on pre-blanched almonds again.
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How to Blanch Almonds
Ingredients
- Raw unsalted almonds, more or less as needed
- pot for boiling, strainer
NOTES
Instructions
- Bring a small pot of water to a boil.
- Place your raw almonds into the boiling water. Let them boil for exactly one minute. Don't boil for any longer than 60 seconds, or your almonds will start to soften.
- Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them.
- Blot the almonds dry with a paper towel. You'll notice that the skins will be slightly shriveled.
- Use your fingers to gently squeeze the almonds and loosen the skin from them. Careful, if you squeeze too hard they'll shoot across the room-- which is fun, but not super practical! You can squeeze them from one hand into another to keep them from "launching" too far.
- Once you remove the skins, let the almonds dry off completely. Discard the skins.
- Now the almonds are blanched and ready to use in your recipe!
Nutrition
tried this recipe?
Let us know in the comments!
Note: Nutrition information above is for 1/4 pound blanched almonds.
Worked like a dream!!!
Thanks for the tutorial.
The only problem I had was confusion over the fact that the directions say let the almonds boil for one minute. In fact, it takes almost a full minute for the water to return to a boil, so I left them in longer to let them boil, but then got nervous and removed them after about 75 seconds. As predicted, they became a bit soft. So I think the instructions should say after immersing the almonds in the boiling water, leave them for 60 seconds. They don’t actually boil.
This is a good question, one I’d have too so i also would like to know. “Boil for exactly 1 minute” from what timer starting point — immediately when the almonds have been added in, or when the water has resumed boiling?
One minute from the time the almonds hit the water.
Hi,
I’m trying this method and it doesn’t seem to be working for me. It could be that I did cool them off in cold water before attempting to peel them. Strangely, this method I thought would’ve worked. Going to try to reheat them and allow to dry without cooling on cold water.
Angel, your issue is likely that you are letting them dry before peeling. You should immediately peel them after blanching, while they are still moist.
Hi,
Thanks for the quick reply. So it turns out, that it was not the water at all, but that the almonds had been roasted by the manufacture or company. When I blanched them again for a second time, I noticed that there was a small film of oil on the surface of the water. So, I decided to look at the packaging and read the label. Although the almonds for all intents looked raw, it turns out they had in fact been roasted in peanut oil. There in lies the problem. Dilemma solved! I will read the package next time. -Angel
great instructions, and also liking the humor 🙂
Much obliged.
Simple and fun to do it. I also hope get rid of the Almonds skin may help to easy digestion and the milk can be more brighter. I am a starter in Almond milk world. Really thank you for your post. Cheers!
Super easy. Thank you!
I am definitely planning to pick up a bag of almonds at Costco and blanch them for flour making. I would guess the flour would cost half what it does on Amazon if I do it myself. Thank you ALL very much for giving me the courage to try :0)
THANKS!!! I’m about to make my own almond extract, and was told to take the skin off of the almonds. So glad I came across this!
I have not had a chance to try this, but needed blanched almonds for a recipe. I entered on google, “what are blanched almonds?” and your site came up. Thank you for this wonderful information and enjoyed reading your followers ideas…
You’re welcome Maggie, welcome to the site!
This one I found on raw food website: To blanch almonds (without cooking them), first prepare a large bowl of cold water into which you have added two trays of ice cubes. Then heat up some other water to a boil, turn off the flame, and put in the sprouted almonds for 7 seconds. Time the 7 seconds, while stirring, and stay with the pot. If you move away to do something else, you might not come back to your almonds in 7 seconds, and then you will have cooked them. Drain the almonds quickly through a colander and plunge the colander into the ice water. This stops the process of cooking immediately. The almond skins will then pop off easily when you push them between your thumb and forefinger.
Soak almonds overnight in room temperature water. Then you can peel off skin more easily. Not as easy like after blanching. But this way you save all the vitamins and also activate enzymes. If your almond are raw and fresh then you can even see them start sprouting after 12 – 24 hours. Sprouted raw almonds contains valuable enzymes that help your body to digest these nuts more easy. Don’t worry about all this if you are going to cook peeled almonds and just blanch them! 😉
This is a great post! Also, you CAN use the skins! Once they are dry, you can grind them in a coffee grinder or Vitamix, then use them in place of recipes that call for ‘bran’ as a low-carb alternative.
can you please share any use of almond skin as bran or any other way? thanks
YAY! Thanks for the great tips!!!
Thanks for the tips Tori. I’ve just acquired a new slow juicer so may experiment with this once almonds are soaked and report back on the result. On a side note, a blender took a millennia to process ricemilk.
Daniel: I purchased a Soyabella from Walmart. It works great to make Almond milk or other nut milks as well as soup. It is so easy. You can find out more about it on you tube. You might be able to make rice milk but you might need to soak it over night.
I didn’t find the answer to the question about almonds bought at costco’s. I have almonds a friend gave me. They came from walmart in a bag. I don’t know if they are fresh. She eats them out of the bag. Can I blanch them ?
Lynn, you should be able to blanch them if they are raw almonds. If they are roasted they will be more difficult to peel and may give an off taste to recipes calling for blanched almonds. It should say on the bag somewhere if they are raw or roasted.
I stumbled on a slightly easier and quicker method that keeps the almonds drier. I pour boiling water over a bowl of almonds, let it stand 30-60 seconds and pour it off. I then pour boiling water over them a second time and immediately begin slipping off the skins. I don’t know why you need to pour the boiling water over a second time in quick succession, but it works. I store my almonds in the freezer, so this could be why.
Great post and something I really want to do as I want to start making my own almond milk. Do you know if the blanching can reduce any of the goodness from the almonds? Also do you know of any great uses for the skins? fibre in a quinoa dish/something or dried and used as flavouring.. Just like to use everything! I found recipies for almond pulp on the rawtarian (linked above)
Hi Daniel, I don’t recommend blanching the almonds or removing the skins before making almond milk. This tutorial explains why: http://theshiksa.com/2013/06/24/how-to-make-almond-milk/
Thanks for sharing this. It’s exactly what I needed. I’m making almond paste for some pignoli cookies. 🙂
You’re welcome Lily! 🙂
Love it! Thank you! I didn’t realize my recipe called for “blanched” almonds, let alone wth blanched almonds were lol. So easy!