Blanched almonds are essentially the same as any other blanched food – they are briefly heated in boiling water and then shocked in cold water to stop the cooking. You blanch vegetables before freezing to kill enzymes that would cause them to degrade in the freezer. You blanch tomatoes and peaches so that you can easily remove their skins.
You blanch almonds for the same reason – the skins are loosened and can be easily removed.
If you are going to blanch your own almonds, add them to a pan of water, bring to a boil, and boil them for about one minute. Drain them in a colander and run cold water over them until they can be handled safely. Remove the skin by pinching the nut between your thumb and forefinger, but be alert – the nuts are slippery and it is surprisingly easy to let the nut get away while you're left with nothing but skin. Once skinned, toast the nuts in an oven set at 250°F (120°C) until dry.
Generally almonds meant for snacking keep their skins on. Almonds destined for baking can be skinned or not. Slivered almonds are generally skin-free; sliced almonds usually have their skins intact. You can purchase almonds with skins or those blanched and skinless.
ROASTED & SALTED ALMONDS: Whole, natural, roasted and salted California Almonds. Crunchy delicious snacks, comes in a resalable bag and stays always fresh.
NUTRITIOUS HEALTHY SNACKS: Incredibly nut...