Blanching is the process of removing the skins from almonds.
Almonds are one of the world's most popular nuts, grown in many areas of the world. The nuts are the kernels of a small fruit, closely related to peaches and apricots. Almonds are sold whole, sliced or slivered, either with or without their brown skins. Removing the skins to bare the white nut underneath is called "blanching," after the French word for white. It is easily done at home.
Instructions
1. Fill a small saucepan with water, and bring it to a boil. Add the almonds and simmer for 3 minutes then drain in a colander. Alternately, put the almonds in a heatproof bowl and pour the boiling water over them. Steep for 5 minutes and then drain.
2. Remove the nuts from the colander once they are cool enough to handle. Squeeze them gently at the wider end. The nuts will slide easily from their skins. Wearing kitchen gloves will allow you to work with hotter almonds, which are easier to slide from their skins.
3. Dry the blanched almonds on paper towels. Cool and use in your favorite recipe, or store them in an airtight container in a cool, dry place for several months.
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