Blanch Your Own. Almonds.

I have almonds. With skin. I prefer almonds with skin despite the skin not being as easy to digest and supposedly robbing me of the full benefits of eating an almond in the first place. I need marzipan and before rushing to the market to buy more than blanched almonds, I give blanching a try. I know myself too well. This is safer. I find the ZEN?

almonds in the boiling water
strained and cooling
one down
these will be good for a face wash
in the oven
toss them around bit to get all get toasted
they start to brown
I cool them and store them in a ziplock quart bag until I am ready to use them

Here’s what you need. Here’s how it look. The recipe and information comes from a fabulous article from How to Roast, Skin, and Chop Nuts. I typed it out below.

Thank you


1 1/2 cups of Almonds


Method (straight from the pages of Spruce Eats)

To skin whole almonds, drop them in boiling water and let them cook for 1 minute, then drain the nuts and let them cool. Once they are cool enough to touch, pinch the nuts between your fingers and the nuts will slide out of the skin. To toast almonds, spread them in a single layer on a baking pan. Bake at 325 F until they are light brown and fragrant, about 5 to 10 minutes, depending on the number of nuts. Check the nuts frequently and stir them to ensure even toasting.

Until Next Time…