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In a small pot or saucepan, get the water to a boil.
Toss in the almonds you want to blanch. Leave them in the boiling water for 60 seconds. No more, no less – 60 seconds is just perfect. Longer, and you’ll be left with soggy almonds. Shorter, and you’ll have difficulty removing the skins.
Drain the almonds and rinse them with cold water to quickly cool them down.
Squeeze each almond to remove its skin. It really is as easy as just squeezing – the blanched almond pops right out of its skin.
That’s it! You’ve just blanched your own almonds!