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Blanching and Peeling Almonds

10 February 2013

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Sometimes recipes call for blanched, peeled almonds or you may need them to grind into almond flour. You could always go to the store and buy them, but if you can do something yourself, you might as well. And you might even save yourself some money in the process. Peeling almonds is super simple and it just feels more rewarding when you do something at home, all by yourself.

Directions:

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1. Use plain, unsalted, shelled almonds.

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2. Bring a small pot of water to a boil.

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3. Boil your almonds for 60 seconds (any longer and they might soften).

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4. Drain and immediately run under cold water. Dry with a paper towel.

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5. You should notice that the skins have become shriveled. To remove the skins, hold an almond between your thumb and index finger and squeeze to pop out a peeled almond. Be careful; the almonds shoot out with quite some velocity (I had some shoot across the kitchen!).

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6. Dry the almonds off a bit more if necessary. Use right away or store in an airtight container (up to 2 weeks).

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