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!
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| 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
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.
Enjoy!
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