Sunday, October 28, 2012

Blanched Almonds How-To

I want to share a little trick with you that I learned recently… how to blanch almonds! You might wonder why you’d ever need to know this, but I have a couple of ideas – rosemary roasted almonds (today) and chicken tikka masala (watch for the recipe tomorrow).
Blanched Almonds
Bring 3 to 4 cups of water to a simmer in a small saucepan over medium heat. Add 1/2 cup to 1 cup of raw almonds (or as many as you want to blanch). Simmer for about 1 to 2 minutes.  You’ll see some of the almonds start to float to the top. Remove the pan from the heat and pour the almonds into a strainer. Rinse immediately with cool water.
This is the fun part! Squeeze each almond between your fingers and the almond will pop right out of the skin, revealing a white (blanched) almond. Now you can use this for many recipes… or just eat them up!
Raw almonds on the left. Blanched almonds with skin removed on the right.
Rosemary Roasted Almonds
1 cup blanched almonds
1 tablespoon olive oil
2 tablespoons fresh rosemary

pinch sugar
salt & pepper to taste
Toss the almonds in the olive oil to coat. Sprinkle on the rosemary, salt & pepper, and toss to distribute the seasoning. Spread the almonds on a baking sheet in a single layer. Bake at 350 degrees for 10 to 15 minutes or until lightly toasted.

No comments:

Post a Comment