Blanching Nuts

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Preparation info

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Method

To blanch nuts such as almonds that have a brown inner skin, cover the shelled nuts with boiling water and let stand until skin slips off easily. This takes from one to five minutes. The shorter the time, the better.

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