Depending on how many almonds you are blanching fill a small or medium saucepan approximately half full of water and bring the water to a full rolling boil.
Add raw skin-on almonds to boiling water.
Boil skin-on almonds for about 30 seconds, any longer and the almonds will cook and lose their crispness.
Strain the almonds from the boiling water and run under cold water, then spread them in a single layer on the kitchen towels. Pat dry. The skins will look pruney.
When the almonds are warm to the touch, take a single almond between your thumb and forefinger and pinch gently to slide the skin off the nut, be careful to not use too much pressure or the almond will shoot out.
Place the skinned almonds on a separate kitchen towel, when your finished skinning all the almonds pat them dry and seal in a plastic zip-top bag. You can freeze the almonds or refrigerate until use.
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