Blanched Almonds
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Blanch and peel
Place shelled almonds in cold water and bring to a boil for 2 minutes.
Transfer almonds to cold water and squeeze each kernel to remove tough skins.
Dry the kernels on a cloth and place them in a bowl with a few drops of salad oil. Shake the bowl until the kernels are slightly greased.
Brown and season
Spread the almonds on a baking sheet and brown lightly in the oven at 350°F (175°C).
Remove from the oven and sprinkle with fine salt while still hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Shelled almonds
- Provide the main nut kernels, which brown and develop flavour when toasted.
- Salad oil
- Lightly coats the kernels so they brown evenly and the salt sticks.
The step that matters
Browning the almonds in the oven. Blanched almonds are pale and mild, and they can go from lightly golden to burnt quickly. Watching them closely keeps the browning light and even, so they stay sweet rather than bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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