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I was making a lamb curry the other night that required me to ground up 1/4 cup of whole blanched almonds. When I went to my freezer, all I had was whole almonds that still had the skins on them. Rather than make yet another trip to the store, I figured it couldn't be that hard to blanch them myself. Turns out I was right. It was dead simple.
To blanch almonds, simply place the almonds in a shallow bowl and pour boiling water over them. Allow the water to stand for exactly one minute, then drain the almonds and place them on a paper towel. Using a second paper towel, simply grip an almond between your thumb and forefinger and use the towel to gently slip the almond from the skin.
In less than 5 minutes, I had my quarter cup of blanched almonds!
Aura skin for Raymond Camden's BlogCFC inspired by Joe Rinehart & Steven Erat. This blog is running version 5.9.004.
I followed the instructions as written.
Still, I had to peel each individual almond with my thumbnail because the skin was really stuck on.
It took a long time and it was rather frustrating.
The only thing I can think of, is that my almonds were kind of old.