What you get: exact product specs
Nut Cravings raw almonds whole are whole almond kernels sourced from California's Central Valley, the region that produces roughly 80% of the global almond supply. The variety is typically Nonpareil or Carmel, the two leading California cultivars, known for size, smooth skin, and consistent quality.
The processing is minimal by design: shelling only. No roasting, no blanching, no added oil, no salt, no coating, no additives. The brown skin remains intact on every kernel. They are packed into resealable food-safe stand-up bags at the Nut Cravings facility in Monroe, NY and shipped within 24 business hours of the order.
- Form: Whole almond kernels, shelled, skin on (unblanched)
- Processing: Raw only, no roast, no salt, no oil, nothing added
- Origin: California Central Valley
- Pasteurization: Steam-pasteurized (not PPO-treated)
- Packaging: Resealable food-safe stand-up bag
- Sizes: 1 lb, 2 lb, 3 lb, 5 lb
- Shelf life: 6 to 9 months pantry, up to 2 years refrigerated, 2+ years frozen
- Certification: OU Kosher
- Allergens: Tree nuts; shared equipment with other tree nuts and peanuts
Full nutrition breakdown per ounce
One ounce of Nut Cravings raw almonds whole is approximately 23 kernels or 28 grams. The numbers below reflect USDA FoodData Central data for raw almonds with skin on.
| Nutrient (per 1 oz / 28g) | Amount | % DV or Context |
|---|---|---|
| Vitamin E (alpha-tocopherol) | 7.3 mg | 37% DV. Highest of any tree nut. Fat-soluble antioxidant protecting LDL particles and skin cell membranes. |
| Magnesium | 76 mg | 19% DV. Highest magnesium of any tree nut per ounce. Blood pressure, ATP synthesis, insulin signaling. |
| Calcium | 76 mg | 8% DV. Highest of any tree nut. Useful plant-based calcium for dairy-reduced diets. |
| Riboflavin (B2) | 0.32 mg | 35% DV. Highest of any tree nut. Cofactor for mitochondrial electron transport. |
| Manganese | 0.65 mg | 28% DV. Bone matrix synthesis, MnSOD antioxidant enzyme cofactor. |
| Copper | 0.29 mg | 32% DV. Ceruloplasmin, collagen synthesis, immune function. |
| Phosphorus | 136 mg | 11% DV. ATP backbone, bone mineral. |
| Monounsaturated fat | 9g (oleic acid) | Heart-protective MUFA. Same primary fat as olive oil. Reduces VLDL production, protects LDL from oxidation. |
| Dietary fiber | 3.5g | 13% DV. Highest fiber of any common tree nut. Feeds butyrate-producing gut bacteria. Slows glucose absorption. |
| Protein | 6g | 12% DV. All essential amino acids. Tied with pistachios for highest among common tree nuts. |
| Net carbohydrates | 2.5g | GI 0-15. Keto-compatible. Does not meaningfully raise blood glucose at one-ounce serving sizes. |
Why raw and skin-on matters for specific uses
Raw whole almonds with skin intact differ from blanched, roasted, or chopped almonds in ways that matter for specific health outcomes and recipe applications. This is not a claim that raw is always better. It is a description of what the skin-on whole format specifically provides that other formats don't.
Why Nut Cravings raw almonds whole absorb fewer calories than the label says
Research has confirmed that whole raw almonds provide roughly 25% fewer bioavailable calories than the nutrition label suggests. The reason is mechanical: significant fat content in whole almonds is physically enclosed within intact plant cell walls that digestive enzymes cannot fully penetrate. Those cells pass through the digestive tract with their fat content partially encased, reducing net calorie absorption.
This effect disappears with processing. Almond butter, almond flour, chopped almonds, and blanched sliced almonds all have disrupted cell walls that allow full fat bioavailability. Roasting also accelerates cell wall breakdown. Only whole raw almonds provide the full caloric discount. For someone eating almonds for weight management, this distinction is meaningful and documented.
What the skin on Nut Cravings raw almonds whole actually contains
Almond skin is concentrated with polyphenols including catechins, epicatechins, kaempferol, and isorhamnetin. These are the same classes of antioxidants found in green tea and apple skins. Blanching removes the almond skin and with it most of the polyphenol content. High-heat roasting degrades some skin polyphenols. Skin-on raw almonds retain the full polyphenol load.
The King's College London gut health RCT (87 adults, 4 weeks, 56g/day of whole almonds with skin) found significant increases in colon butyrate production compared to the muffin control group. Butyrate is the primary energy source for colonocyte cells lining the colon and supports gut barrier integrity. The intact cell wall and skin structure of whole raw almonds is the most likely mechanism for this effect.
How raw almonds whole preserve more vitamin E than roasted
Vitamin E is fat-soluble and heat-sensitive. A 2017 study published in Food Chemistry found that roasting almonds at 140 degrees Celsius for 25 minutes reduced vitamin E content by approximately 20%. At higher temperatures, losses reached 54%. Raw almonds retain their full 37% DV per ounce. Over time with storage, oxidation gradually degrades vitamin E, which is why freshness at the point of purchase matters. For more on the raw versus roasted comparison across all nuts, see the roasted vs raw nuts guide.
Steam-pasteurized vs PPO-treated: what the difference means
Every California almond sold commercially in the US is pasteurized by federal regulation. A 2007 USDA mandate requires pasteurization of all California-grown almonds before commercial sale to reduce Salmonella risk. Two methods are permitted under this regulation.
Steam pasteurization uses hot steam for a brief period. The process does not significantly alter nutritional content, flavor, or texture. Vitamin E, protein, fiber, and fat profiles remain intact. This is the method used on Nut Cravings raw almonds.
Propylene oxide (PPO) treatment uses a chemical fumigant. The International Agency for Research on Cancer (IARC) classifies PPO as a Group 2B possible carcinogen. The European Union bans PPO treatment for almonds sold in Europe. Almonds treated with PPO cannot be labeled organic in the US. Most health-conscious consumers who specifically search for raw almonds whole are trying to avoid PPO-treated product.
How to verify: Nut Cravings raw almonds use steam pasteurization. If a raw almond product does not specify the pasteurization method, it is worth asking the seller directly. Organic certification requires steam pasteurization by default, as PPO is not permitted under organic standards.
How to use Nut Cravings raw almonds whole
Raw whole almonds are the most versatile format because you can use them directly or process them into any other form. You can always roast raw almonds at home. You cannot un-roast commercially roasted almonds. Every recipe that calls for "almonds" without specifying a processing method assumes raw.
Using Nut Cravings raw almonds whole as a daily snack
One ounce (about 23 almonds) is the standard serving, providing 164 calories, 6g protein, 3.5g fiber, and 37% DV vitamin E. The combination of protein, fiber, and monounsaturated fat produces strong satiety that moderates subsequent caloric intake. Almonds pair well with fruit, a small piece of dark chocolate, or a cube of cheese as an afternoon snack.
How to make almond milk with raw almonds whole
Soak 1 cup of raw almonds in cold water overnight (8 to 12 hours minimum). Drain and rinse thoroughly. Add the soaked almonds and 4 cups of filtered water to a high-speed blender. Blend on high for 90 seconds until fully smooth. Strain through a nut milk bag, cheesecloth, or fine-mesh strainer. Squeeze out all liquid. Optional: add a pinch of salt, one Medjool date for sweetness, or a drop of vanilla extract. Store sealed in the refrigerator and use within 4 to 5 days. Homemade almond milk made this way is creamier than commercial almond milk and contains no gums, emulsifiers, or added oils.
Almond butter
Add 2 cups of raw almonds to a food processor. Process for 10 to 15 minutes, scraping the sides every 2 to 3 minutes. The almonds pass through a crumbly stage before releasing their natural oils and becoming smooth butter. No added oil is needed. The skin-on format produces a slightly darker, more complex-flavored butter than blanched almond butter. Season with a pinch of salt and a small amount of honey if desired.
Baking
Raw whole almonds can be chopped directly into granola, cookie dough, or bread batters. They can be ground in a food processor or blender into coarse almond meal or fine almond flour for gluten-free baking. Skin-on almonds give baked goods a slightly more robust, complex flavor than blanched. For applications requiring white or ivory-colored almond flour without brown skin specks, blanched almonds are the more appropriate format. Browse the full almonds collection for blanched sliced and slivered formats.
Trail mix
Raw whole almonds are a standard trail mix base because of their shelf stability and protein content. A simple mix: raw almonds, raw cashews, dried cranberries, and dark chocolate chips. The MUFA-dominant fat profile means raw almonds stay fresh significantly longer in trail mix than walnuts or pecans, making them the practical anchor for any mix you want to store for weeks.
Home roasting
Preheat the oven to 135 to 150 degrees Celsius (275 to 300 degrees Fahrenheit). Spread raw almonds in a single layer on a dry baking sheet. Roast for 12 to 18 minutes, checking at 12 minutes. They should show a light golden color and smell toasty. Pull them before they look fully done. They crisp further as they cool. Home roasting at this lower temperature retains more vitamin E and produces less acrylamide than commercial high-heat roasting.
How to store raw almonds to keep them fresh
Nut Cravings raw almonds whole have a MUFA-dominant fat profile (mostly oleic acid), which makes them significantly more stable than high-PUFA nuts like walnuts or pine nuts. However, they do oxidize over time. The fat degradation that produces rancidity follows the same timeline whether you notice it in taste or not, and rancid almonds lose the vitamin E and antioxidant properties you bought them for.
- Room temperature, sealed resealable bag, cool dark location: 6 to 9 months
- Refrigerator, sealed: up to 2 years
- Freezer, airtight container: 2 or more years with no meaningful quality loss
For the 3 lb and 5 lb sizes, the recommended approach is to divide on arrival. Bring 1 lb into the pantry for daily use and freeze the rest in airtight portions. Almonds freeze exceptionally well and thaw at room temperature in minutes. The freezer effectively halts oxidation, making it the right long-term storage for any quantity you won't use within 4 to 6 weeks.
Fresh raw almonds smell clean, mildly sweet, and slightly buttery when you open the bag. Rancid almonds smell sharp, paint-like, or soapy. That odor comes from hexanal and other aldehydes produced during fat oxidation. Discard any bag that fails the smell test regardless of the date on the label. For the complete nut storage guide including per-nut shelf life tables, see how to store nuts to keep them fresh.
Which size of Nut Cravings raw almonds to buy
The right size of Nut Cravings raw almonds whole depends on how quickly you go through almonds and how you use them.
The 1 lb bag provides approximately 16 one-ounce servings (about 23 almonds each). It suits individual daily snacking, moderate recipe use, or first-time buyers who want to confirm quality before committing to a larger quantity. At the standard one-ounce daily snacking rate, a 1 lb bag lasts about two to three weeks.
The 2 lb bag suits households of two or more where almonds are consumed daily, or individuals who also use them for weekly baking or almond milk making. Per-ounce cost drops meaningfully at 2 lb versus 1 lb.
The 3 lb and 5 lb bags are practical for frequent bakers, households that batch-cook almond milk or almond butter, or buyers who want to minimize reorder frequency. For these sizes, freezing a portion on arrival is strongly recommended. Frozen almonds thaw in minutes and maintain full quality through the freeze-thaw cycle. The 5 lb bag offers the best per-ounce economics and works out to approximately $0.50 per ounce when available.
What Buyers Say About Nut Cravings Raw Almonds
Verified buyer reviews from the Nut Cravings product page. Exact wording, unmodified.
"Fresh, well packaged. Will buy again."
"Very pleased with the product and cost."
"Wife loves almond nuts as a snack, she's also diabetic. They are the number one natural product for diabetic people to eat."
Frequently Asked Questions About Nut Cravings Raw Almonds Whole
Q: What are Nut Cravings raw almonds whole?
Nut Cravings raw almonds whole are whole almond kernels sourced from California's Central Valley, shelled, with the brown skin intact, and completely unprocessed beyond shelling and pasteurization. They contain no added salt, no added oil, no blanching, and no roasting. Per ounce they provide 164 calories, 6g protein, 14g fat (mostly monounsaturated), 3.5g fiber, 2.5g net carbs, and 37% DV vitamin E. They are OU Kosher certified, steam-pasteurized, and packed fresh at the Nut Cravings facility in Monroe, NY within 24 hours of each order. Available in 1 lb, 2 lb, 3 lb, and 5 lb sizes starting at $14.97.
Q: Are raw whole almonds better than roasted almonds?
For specific purposes, yes. Raw whole almonds with skin intact have three documented advantages over roasted. First, the intact cell wall structure reduces effective calorie absorption by roughly 25% per ounce compared to the label value. Roasting ruptures cell walls and eliminates this discount. Second, the brown skin contains polyphenols (catechins, epicatechins, kaempferol) that blanching removes and roasting degrades. Third, raw almonds retain more vitamin E: a 2017 study found roasting at 140 degrees Celsius reduced vitamin E by 20%, with higher temperatures causing up to 54% loss. For general snacking purposes, the difference is smaller. For blood sugar management, gut health, and maximum vitamin E retention, raw whole almonds with skin on are the more complete nutritional format.
Q: How do you use raw whole almonds?
Raw whole almonds are the most flexible almond format. For almond milk: soak 1 cup overnight in cold water, drain, blend with 4 cups filtered water, strain through a nut milk bag. For almond butter: blend 2 cups in a food processor for 10 to 15 minutes without oil until smooth. For baking: chop into granola, crush for pie crusts, or grind into almond flour for gluten-free recipes. For snacking: eat one ounce (about 23 almonds) as a daily portion. For home roasting: spread on a baking sheet at 135 to 150 degrees Celsius for 12 to 18 minutes. Raw almonds are the correct starting format for any recipe calling for almonds without specifying a processing method, because they convert into any form while roasted cannot be reversed.
Q: Are raw almonds really raw if they are sold in the US?
Technically, no. A 2007 USDA regulation requires all California-grown almonds sold commercially to be pasteurized before sale. Two methods are permitted: steam pasteurization and propylene oxide (PPO) chemical treatment. Steam pasteurization uses hot steam briefly and does not significantly alter nutrition, flavor, or texture. PPO treatment uses a chemical fumigant classified by IARC as a Group 2B possible carcinogen and banned by the European Union for use on almonds. Nut Cravings raw almonds use steam pasteurization, not PPO. Nutritionally, steam-pasteurized almonds retain their full vitamin E, protein, fiber, and fat content without meaningful degradation. The "raw" label in US commerce refers to the absence of cooking or roasting, not the absence of pasteurization.
Q: How long do Nut Cravings raw whole almonds stay fresh?
Nut Cravings raw whole almonds stay fresh for 6 to 9 months sealed in the resealable bag at room temperature in a cool, dark location. Refrigerated in the sealed bag, they last up to 2 years. Frozen in an airtight container, they last 2 or more years with no quality loss through the freeze-thaw cycle. For the 3 lb and 5 lb sizes, the recommended approach is to bring a working portion to the pantry and freeze the rest immediately on arrival. Fresh raw almonds smell mildly sweet and clean. Rancid almonds smell sharp or paint-like (hexanal from fat oxidation). Discard any that fail the smell test.
Q: What sizes are Nut Cravings raw almonds whole available in?
Nut Cravings raw almonds whole are available in 1 lb ($14.97), 2 lb ($20.97), 3 lb ($29.97), and 5 lb ($39.97). The 1 lb size provides about 16 one-ounce servings and suits individual daily snackers or first-time buyers. The 2 lb suits households with multiple daily almond consumers. The 3 lb and 5 lb sizes are practical for frequent bakers, almond milk makers, and bulk buyers who freeze portions on arrival. Free shipping applies on all orders $25 and above. All sizes ship from Monroe, NY within 24 business hours.