How to Blanch Almonds for Super Snacks

By Sandy Hu

Almonds make tasty, healthful snacks, great for nibbling during the big game this Sunday. So why not make your own seasoned almonds? They’re easy to make and totally addictive.

You’ll need whole blanched almonds – almonds without their skin. You can buy them that way but it’s simple to blanch them yourself in three easy steps.

1. Bring a pot of water to a boil, add almonds and simmer until the skins just begin to look a little wrinkly. It may take a minute or two. (To test, just spoon out a nut and check to see how easily the skin slips off.)
2. Drain the almonds in a colander or strainer and rinse with cold water to cool them quickly. If you pinch the nut from the base, the entire skin should slip off in one piece.
3. Place the nuts on paper towels and dry thoroughly by patting with additional paper towels.

Once you’ve learned to blanch almonds, you can make:

Sweet ‘n Spicy Roasted Almonds

• 1 egg white
• 1 tablespoon water
• 1 pound (3 cups) whole blanched almonds
• 1/4 cup sugar
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons coarse salt
• 1 to 1/2 teaspoons ground red pepper

Preheat oven to 275 °F. Line a sided sheet pan with parchment paper. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer almonds to a sieve, toss gently and let drain. Stir together sugar, cumin, coriander, salt and red pepper. Add almonds and toss to coat thoroughly. Spread almonds on the sheet pan in a single layer; bake for 30 minutes. Gently stir almonds. Reduce the oven temperature to 200°F and continue to bake for another 30 minutes, until almonds are dry and nicely toasted. Set aside to cool completely, about 15 minutes. Serve immediately or store airtight for up to 1 week.

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