Blanching Nuts

Rate this recipe

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


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.

Part of