Blanched Almonds
Blanched Almonds
To blanch almonds, pour boiling water over shelled nuts and hold at simmering temperature (185 degrees) for about 3 minutes. Remove from heat, drain cover with cold water. Remove skin by pressing with the thumb and forefinger and the pointed end of the nut. Spread nuts on absorbent paper to dry.
To blanch almonds, pour boiling water over shelled nuts and hold at simmering temperature (185 degrees) for about 3 minutes. Remove from heat, drain cover with cold water. Remove skin by pressing with the thumb and forefinger and the pointed end of the nut. Spread nuts on absorbent paper to dry.
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