Sliced almonds tend to come with their skin on, but there is no reason to leave the skin on unless you particularly like the taste or the texture. Blanching almonds removes the papery brown skin and learning how to blanch sliced almonds can broaden your cooking repertoire.
Boil water on the stove. There should be enough water in the pan to cover the almonds when they go in.
Place the shelled, sliced almonds into the pan when the water is at a boil.
Boil the almonds for about 30 seconds.
Remove the pan from the heat and turn the stove off.
Pour the almonds into a colander, allowing the water to drain away.
Rinse the almonds with cold water until they are cool enough to handle.
Rub the almonds with your hands until the peels come off. This should take very little pressure.
Use blanched sliced almonds immediately or place them in a plastic bag and put them into the freezer. They will last for about a week after blanching if refrigerated.