Last Updated on September 1, 2024 by Sarah Leadon
Learn how to blanch almonds to remove the skin in just a few easy steps! Whether you’re looking to achieve a smoother texture in your baked goods or simply prefer snacking on skinless almonds, this technique is a game-changer. With minimal effort and ingredients, you’ll have perfectly blanched almonds ready to eat or make almond flour in no time.
How To Blanch Almonds In The Microwave
Blanching almonds in the microwave is a quick, convenient alternative to the traditional stovetop method. Here’s how to do it:
- Place the almonds in a microwave-safe bowl and cover them with water. Make sure the almonds are fully submerged.
- Microwave the almonds on high power for 1-2 minutes. Start with 1 minute and check the almonds. If the skins have started to loosen, they’re ready; if not, continue microwaving in 30-second intervals until the skins are loosened.
- Carefully remove the bowl of almonds from the microwave with oven mitts, as it may be hot. Drain the almonds in a colander and rinse them under cold water to stop the cooking process.
- Transfer the blanched almonds to a bowl of ice water and let them cool for a few minutes. Drain them again and pat them dry with a clean kitchen towel or paper towel.
- Gently press each almond between your thumb and forefinger to slip off the loosened skins.
- Use the blanched almonds in your favorite recipes, or enjoy them as a snack.
Tips For Blanching Almonds
- Use fresh almonds: Fresher almonds tend to have skins that are easier to remove.
- Prep your workspace: Have all your equipment and ingredients ready before you start blanching the almonds. You need a pot for boiling water, a bowl of ice water, and paper towels or a clean kitchen towel for drying the almonds.
- Work in batches: If you’re blanching a lot of almonds, it’s better to work in smaller batches. This ensures that the almonds blanch evenly.
- Only boil for 1 minute: Do not blanch the almonds for more than 60 seconds. They can become too soft or start to cook through. All you need is a minute to loosen the skins without affecting the texture of the almonds.
- Shock in ice water: Immediately transferring the blanched almonds to ice water helps stop the cooking process and preserves their crunchy texture.
- Peel gently: Once the almonds have been blanched and cooled, peel off the skins gently by applying light pressure between your thumb and forefinger. Take your time to avoid crushing the almonds or leaving behind any skin fragments.
- Dry thoroughly: After peeling, ensure the almonds are thoroughly dried with a kitchen towel or paper towel before using them in your recipes. Excess moisture can affect the almond’s texture and shelf life.
FAQ
Why do you blanch almonds?
The primary reason for blanching almonds is to remove their skins. This is often done because almond skins can have a slightly bitter taste, and removing them can result in a milder flavor and smoother texture, particularly in recipes where almonds are finely ground, like almond flour or almond paste.
What is the best way to blanch almonds?
The best way to blanch almonds depends on your preferences. However, you can blanch almonds on the stovetop or in the microwave. Both methods are effective for blanching almonds, but the microwave method is often quicker and requires less hands-on attention. Nevertheless, you may prefer the stovetop method for its simplicity and the ability to blanch larger batches at once.
Do blanched almonds go bad?
Like any food, blanched almonds can go bad if you do not store them properly or if they are kept for too long. If blanched almonds develop a sour, rancid, or musty odor, it’s a sign that they have spoiled and should not be consumed. If blanched almonds have visible mold growth, they are spoiled. Spoiled almonds may become soft, mushy, or slimy instead of retaining their usual firm texture. If blanched almonds taste sour, bitter, or off in any way, it’s best to discard them.
Storing Blanched Almonds
Transfer the blanched almonds to an airtight container, such as a resealable ziplock bag or a glass jar with a tight-fitting lid. This helps protect the almonds from exposure to air, moisture, and odors.
Store the blanched almonds in a cool, dry pantry away from direct sunlight and humidity. Excessive heat and humidity can cause the almonds to spoil more quickly.
For longer-term storage, you can store blanched almonds in the refrigerator or freezer. They will last in the fridge for 3 months or in the freezer for a year.
How To Blanch Almonds To Remove The Skin
4
servings15
minutes1
minute43
kcal16
minutesLearn how to blanch almonds to remove the skin with this simple recipe. Just a quick boil, a plunge into ice water, and a bit of peeling, and you’ll have blanched almonds ready for snacking or making almond milk or almond flour.
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Ingredients
1 cup whole almonds
1 1/2 cups water for boiling
Directions
- Put a pot of water over medium-high heat and let it come to a rolling boil.
- Once the water is boiling, carefully add the almonds to the pot. Let the almonds cook for about 1 minute to help loosen the skins.
- Remove the almonds from the boiling water using a slotted spoon or a strainer. Transfer the blanched almonds to a bowl filled with ice water. Let the almonds sit in the ice water for another minute or two.
- Drain the almonds from the ice water. Put them on a clean kitchen towel or paper towel. Gently pat the almonds dry with the towel.
- Once the almonds are dry, peel off the skins. Place each almond between your thumb and forefinger and squeeze them until the skins slide off. Store the blanched almonds in an airtight container.
Nutrition Facts
- Total number of serves: 4
- Calories: 43kcal
- Fat: 3.8g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 3mg
- Potassium: 1mg
- Carbohydrates: 1.5g
- Fiber: 1g
- Sugar: 0.3g
- Protein: 1.5g
- Calcium: 0mg
- Iron: 23mg
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This makes it so easy to get the skins off of almonds!! The nuts did not get soggy either! Thank you for the trick
Peeling almonds can be such a hassle. I’m glad this trick worked for you and kept the almonds from getting soggy. Thanks for taking the time to share your experience—it means a lot! Happy blanching.