Learn how to blanch almonds so the skins easily peel off and leave you with almonds you can use to make flour and your favorite recipes.
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Want to learn how to blanch almonds so the skins peel right off? With this easy method, you’ll have almonds that are ready to use in your favorite recipes. Let’s do this.
Growing up in Spain, my grandmother would blanch almonds all the time; this is the exact method she used. I promise she could do it in her sleep, and once you try it, you’ll see why.
Why Do you Blanch Almonds?
Since removing the skin from raw almonds is not easy to do by hand, blanching them in hot water first helps the skin glide right off.
Blanching almonds is a process used to remove the thick outer skin. You might have first looked it up to make homemade almond flour, grain-free desserts, and a variety of other recipes.
Plus, blanching almonds is a more cost-effective way to turn them into flour and make grain-free baked goods that are light and fluffy.
How to Blanch Almonds Easily
Okay, here’s the part where you find out how easy it is to blanch almonds:
Preheat the oven to 250F and bring a pot of water to a boil over medium-high heat.
Add the almonds to the hot water for 30-seconds, then quickly remove them with a slotted spoon and transfer them to a colander.
Run cold water over the almonds so they can cool down- this helps the skin separate from the meat.
Remove the skins with your fingers and place the cleaned almonds onto a kitchen towel. Pat dry to remove excess moisture.
Spread the almonds in an even layer on the baking sheet, and bake for 5 minutes. *Alternatively, let them air-dry for 8 to 12 hours.
Remove the baking sheet from the oven, allow the almonds to cool down to room temperature, and store them in a lidded jar.
In case you prefer to watch how it’s done, I made this simple kitchen task into a video:
If you’re a fan of almond flour to create healthy desserts, check out this cookbook!
Clean Treats Cookbook
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Almond Blanching Tips
The process for almond blanching is pretty simple, but here are a couple of tips to keep in mind before you get started:
- Use raw almonds
You’ll need almonds that have not been salted, flavored, or roasted. - Don’t wait
Remove the skins immediately after blanching and cooling. The longer you wait, the tougher they are to remove.
Does Blanching Almonds Destroy Nutrients?
Blanching does not affect the nutritional quality of almonds. Without the skins, they are still an excellent source of Vitamin E, healthy fats, and provide some protein.
How to Store Blanched Almonds
Pack the blanched almonds inside a lidded jar or zip bag, and store them at room temperature for up to a week. They can also be stored in the fridge for one month or in the freezer for up to a year.
What to do with Almond Skins
Hold up! Don’t toss out those almond skins just yet. While we don’t want them in our almond flour, almond skins make excellent fertilizer. Simply let the skins fully dry out before adding them into your garden or blend them into powder for your potted plants.
How to Blanch Almonds
Learn how to blanch almonds so the skins easily peel off and leave you with almonds you can use to make flour and your favorite recipes.
from votes
Servings 3.5 cups
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients
- 1 lb raw almonds
- Water
Instructions
Preheat the oven to 250F.
Bring a large pot of water to a boil over medium-high heat. Add the almonds and boil for 30-seconds.
Carefully remove the almonds with a slotted spoon and transfer them to a colander.
Place the colander into the sink, and run cold water over the almonds.
Transfer the almonds to a large clean kitchen towel and pat dry to remove excess moisture.
Use your fingers to separate the skin from the almond. They should easily peel off.
Place the peeled almonds in an even layer onto a baking sheet and bake for 5 minutes.
Remove the almonds from the oven and allow them to cool down to room temperature before using.
If not using immediately, store them in a lidded jar or airtight container at room temperature for up to 1 week.
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