In a saucepan, boil some water. Place your raw almonds into the boiling water reduce the heat to low, and let them boil for 1-2 minutes just 1-2 minutes if any longer, the almonds will start to soften. Drain the almonds from the water and place them on a kitchen towel Rub the almonds with the kitchen towel and you will see that the skin magically gets removed from the almonds. You can also use your fingers to gently squeeze the
almonds and loosen the skin from them. But the kitchen towel is more efficient for a batch of almonds! And that’s it! The almonds are blanched and ready to use in your recipe! Many Moroccan recipes call for fried almonds. All you have to do is heat some vegetable oil
in a frying pan on medium heat. After the oil is hot, drop the blanched almonds in the pan. You can test if the oil is ready by dropping one almond if you see tiny bubbles rise around it then
the oil is good to go! Fry the almonds stirring constantly until they get a beautiful golden brown color. As soon as the almonds are colored transfer them into a
plate covered with paper towel to absorb excess oil. The almonds are very hot and will continue to darken a bit that’s why you want to remove them from the oil as
soon as they get colored or they would burn! And that’s it! Let the fried almonds cool down before using them! Bon Appetit!