I recently blanched and peeled the "skin" off 500g of shelled pistachios and 500g of almonds.
For the pistachios I poured boiling water over them, waited a minute, strained, and then rubbed the nuts in small batches in a clean cloth to pull the skin off.
For the almonds, I tried the same strategy as the pistachios. But this was not so good. The skin starts to dry too quickly. So I poured more lukewarm water over them.
Then I dried them in an oven preheated to 150C for about 10 minutes. They are still a but soft, so I may have to do this again later.
My question is, is there a better way? That took a really long time.