HOW TO BLANCH ALMONDS IN YOUR THERMO MIXER
“I have an aunty, on my husband’s side who routinely eats six blanched almonds on a daily basis. Despo will count out her raw almonds each night and then soak them in water with a little bit of salt to activate them. Then in the morning, she will peel the almonds one by one and eat them slowly. She believes that the almonds are vital for her health.
I have dedicated this post Thea Despo because blanching almonds will always remind me of her.”
- 180g raw almonds
- 350g water
- Place almonds (180g) and water (350g) into the bowl. Ensure there is enough water to cover the nuts. Cook 5 minutes/steaming temperature/reverse/slowest speed.
- Use the small simmering basket to strain the almonds. Discard the water.
- Tip the strained almonds onto a tea towel. Use the tea towel to rub the almonds and flake off the brown skin. Or use fingers to rub each almond individually to remove the brown skin.
- The almonds can be used in cooking or baking immediately. However, if the almonds are not being used immediately then they must be dehydrated before stored in the fridge or pantry.
To dehydrate the almonds:
Option 1: Use a dehydrator and follow the user manual instructions to dehydrate the almonds.
Option 2: Put the almonds on a baking tray and dehydrate in the oven on the lowest temperature for about 30 minutes.