How to Blanch and Peel Almonds

Blanching Almonds helps remove their skin in a jiffy. I have spent a lot of time peeling almonds before but not anymore.

Removing the skin of almonds is not really necessary; some claim that it has fibers and flavanoids, which are good for our body. I am yet to acquire a taste for unpeeled almonds as I've always had them peeled, for as long as I can remember but wouldn't mind making Almond milk with unpeeled almonds.

Stuff you need:

• Almonds (Sprouted or soaked)
• Water
• Colander

Procedure:

1. Boil enough water to cover the almonds with water. Pour the hot water onto the almonds. Let it sit in hot water for a minute. Use a colander to drain the hot water after one minute.

2. Either pop the almonds in cold water and drain. Repeat twice or just run cold water through the almonds.

3. Just keep the almonds in between your fore finger and thumb and squeeze the almond out of the skin. It's that simple.

Anti Clockwise from top right

 Notes:

1. Ideally Blanching means using hot and cold extreme temperature water. But I have always used hot water and normal temperature water or Mataka water (water stored in clay pot which is colder than room temperature but not as cold as ice water). It works for me.