To Peel (or Blanch) Almonds and Pistachios

Plunge shelled almonds or pistachios into boiling water, return to the boil, leave for a few seconds, then drain and rub them briskly in a folded towel or between two towels; most will be freed of their skins and the remainder will slip out easily if pinched. In a batch of pistachios, some are always yellow; it is best to discard these, both for flavor and appearance.