Blanching And Pulverizing Nuts Recipes

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HOW TO BLANCH ALMONDS



How to Blanch Almonds image

Some recipes call for blanched almonds (almonds with their skins removed). This is a quick and easy way to do this, about 5 minutes. Afterward, you can prepare them as you like, whole, halved, or slivered.

Provided by breezermom

Categories     Nuts

Time 10m

Yield 3 cups

Number Of Ingredients 3

1 lb almonds, shelled
boiling water
cold water

Steps:

  • How to do it:.
  • Place the almonds in a bowl.
  • Pour boiling water to barely cover the almonds.
  • Let the almonds sit for 1 minute.
  • Drain, rinse under cold water, and drain again.
  • Pat dry and slip the skins off.
  • Advice:.
  • Don't let the almonds sit in hot water too long or they will lose their crispness.
  • 1 lb of shelled almonds = 3 cups whole or 4 cups slivered.

HOW TO BLANCH AND SHELL CHESTNUTS



How to Blanch and Shell Chestnuts image

Make and share this How to Blanch and Shell Chestnuts recipe from Food.com.

Provided by Molly53

Categories     Fruit

Time 20m

Yield 1 batch

Number Of Ingredients 2

1 lb chestnuts
water

Steps:

  • Preheat oven to 450°F.
  • Place chestnuts in cold water; discard those that float.
  • Dry and slit each shell 1/2 to 3/4 inch on each side.
  • Place in a saucepan, add oil and shake pan over heat for five minutes.
  • Roast in oven for another five minutes.
  • When cool enough to handle, remove shells and brown skin underneath with a sharp paring knife.

Nutrition Facts : Calories 889.1, Fat 5.7, SaturatedFat 1.1, Sodium 9.1, Carbohydrate 200.4, Protein 7.4

BLANCHING RAW NUTS, ALMONDS



Blanching Raw Nuts, Almonds image

Number Of Ingredients 1

1/2 cup almonds

Steps:

  • TRADITIONAL METHOD:Soak 1/2 cup shelled raw almonds 8 to 24 hours in enough water to cover by at least 2 inches. (This allows the nuts to absorb the water and soften.) Drain and peel the skin from each one with your fingers.QUICK METHOD:Boil 1/2 cup almonds in water to cover until the skins absorb the water and loosen, about 5 minutes. Let cool, then peel. The skin of these almonds comes off quite easily because the skin absorbs the moisture and expands, but the almond itself remains almost dry. Almonds blanch this way are fine for cooking where they get a second chance to absorb the moisture.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

WARM MIXED NUTS



Warm Mixed Nuts image

Guests at virtually any party will be positively captivated by these fragrant and delicious nuts. Make sure to use the freshest garlic, shallots, and nuts in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 5 cups

Number Of Ingredients 9

5 cups mixed nuts, such as walnuts, cashews, almonds, pecans, and hazelnuts
t tablespoon extra-virgin olive oil
2 small shallots, thinly sliced crosswise into rings to yield about 1/4 cup
3 garlic cloves, thinly sliced lengthwise
2 tablespoons unsalted butter
1/4 cup coarsely chopped fresh rosemary
1/4 teaspoon cayenne pepper
1 tablespoon firmly packed dark-brown sugar
1 tablespoon coarse salt

Steps:

  • Preheat oven to 350 degrees. Place the nuts in a single layer on 2 rimmed baking sheets. Toast until the nuts are golden and fragrant, 8 to 12 minutes, rotating the pans halfway through cooking. Transfer the nuts to a large bowl, and set aside.
  • Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic; fry until golden, 3 to 5 minutes. Transfer the shallots and garlic to paper towels. Set aside.
  • Melt the butter and pour it over the nuts. Add the rosemary, cayenne, brown sugar, and salt, and stir well to combine. Toss in the crispy garlic and shallots. Serve warm. The nuts may be reheated in a 300-degree oven for 10 minutes.

BLANCHING RAW NUTS, ALMONDS



Blanching Raw Nuts, Almonds image

Number Of Ingredients 1

1/2 cup almonds

Steps:

  • TRADITIONAL METHOD:Soak 1/2 cup shelled raw almonds 8 to 24 hours in enough water to cover by at least 2 inches. (This allows the nuts to absorb the water and soften.) Drain and peel the skin from each one with your fingers.QUICK METHOD:Boil 1/2 cup almonds in water to cover until the skins absorb the water and loosen, about 5 minutes. Let cool, then peel. The skin of these almonds comes off quite easily because the skin absorbs the moisture and expands, but the almond itself remains almost dry. Almonds blanch this way are fine for cooking where they get a second chance to absorb the moisture.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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