Blanching peanuts is a process that involves removing the reddish-brown skin from the peanut kernels, resulting in smooth, skinless nuts. This process typically begins with raw, unshelled peanuts, which are exposed to either boiling water or steam for a short period. The heat softens the outer skins, making them easy to remove. Afterward, the peanuts are quickly cooled and rubbed or processed to detach the loosened skins. This step is often followed by drying to restore the peanuts to their original crispness.
Blanched peanuts are a preferred choice in various culinary applications due to their clean, uniform appearance and neutral flavor. They are commonly used in making peanut butter, confectioneries, snacks, and savory dishes, where the skinless texture enhances the final product's quality. Additionally, blanching can reduce certain compounds in the skin that may contribute to a bitter taste, allowing the peanuts' natural sweetness and creamy texture to shine. This simple yet effective process transforms raw peanuts into a versatile ingredient cherished worldwide.
