Almonds are the most-consumed tree nut in America, and the category where quality variance between brands is genuinely invisible to most shoppers. A bag of grocery-store almonds and a premium California Nonpareil variety from a specialty retailer look similar, weigh similar, and cost similar at the surface level. They don't eat the same. The size, the skin integrity, the roast consistency, the salt distribution, the freshness when you open the bag all of it compounds into whether a handful of almonds is satisfying or forgettable. Nut Cravings ships premium California almonds in raw whole, dry roasted, roasted salted, roasted unsalted, and slivered formats, packed fresh in Monroe, NY. kosher certified across the core catalog. No stale inventory. No bulk-bag-style salt imbalance. Resealable pouches that keep the last handful as fresh as the first.
California Almonds: What Makes Them Different
California produces roughly 80% of the global almond supply, concentrated in the Central Valley. The primary commercial variety is Nonpareil, prized for size, thin shell, smooth skin, and consistent quality. Other California varieties (Carmel, Butte, Padre, Monterey) get blended into mainstream products but show up less often in specialty retail.
The alternative origins worth knowing:
Spanish Marcona almonds. Smaller, rounder, sweeter, fattier than California almonds. Expensive. The almond you see in Spanish tapas, Mediterranean cheese boards, and high-end chocolate-covered almond products. Different eating experience than California nonpareils.
Italian and Mediterranean almonds. Similar to Spanish but less common in US retail. Used in amaretto, amaretti cookies, and Italian pastries.
Our collection focuses on California almonds for the consistency and quality that American consumers recognize. For Marcona almonds specifically (Spanish cuisine applications), specialty Spanish food importers are the right source. For everyday snacking and baking, California is the practical pick.
Almond Varieties Available
The collection covers the five formats that cover most snacking, cooking, and baking use cases.
Raw whole almonds. Shelled, unroasted, skins on. The ingredient-grade format. Used for making almond butter (blend roasted almonds in a food processor for 8 to 10 minutes), for almond milk, for baking, or for toasting at home. Raw almonds have the longest shelf life of any format.
Dry roasted almonds, unsalted. Roasted without oil, unsalted. Deeper flavor than raw, flexible for recipe use, good for buyers on low-sodium diets.
Roasted salted almonds. The default snacking format. Dry roasted for richer flavor, lightly salted. Works for office snack bowls, cocktail hours, and straight snacking.
Roasted unsalted almonds. Roasted flavor without added sodium. For recipe use, trail mix building (control downstream salt), and low-sodium eaters.
Slivered almonds. Thin-sliced almonds for baking, salads, toppings, pilafs, and Middle Eastern/North African cooking applications. Not a snacking format, this is ingredient-grade specifically.
Blanched almonds. Almonds with skins removed, whole. For buyers who want the milder flavor and whiter color of skinless almonds. Ground blanched almonds form the base of most almond flour.
For almond-forward gift assortments, browse nut gift trays and gift boxes. For mixed-nut assortments that feature almonds alongside other varieties, see mixed nuts and bar mix.
Almond Nutrition
A one-ounce serving (about 23 whole almonds) provides:
- 164 calories
- 6 grams of protein
- 14 grams of fat (mostly monounsaturated)
- 3.5 grams of fiber (the highest fiber content in the nut family)
- 3 grams net carbs
- 37% DV vitamin E (highest of any nut)
- 20% DV magnesium
- 27% DV manganese
- 14% DV copper
- 10% DV calcium
- Phosphorus, riboflavin, potassium
The two standout nutrients are vitamin E and fiber. Almonds are the densest whole-food source of vitamin E in the Western diet, with one ounce delivering over a third of daily requirements. The fiber content is also best-in-class for nuts 3.5 grams per serving, more than any other tree nut. That's why dietitians consistently recommend almonds as a daily snack for heart health, weight management, and blood sugar stability.
On carb content: at 3 grams net carbs per ounce, almonds fit comfortably in low-carb and Mediterranean diets. Strict keto plans use them with portion control (they're higher in carbs than macadamias or pecans but still workable).
This is general nutritional information. For specific dietary guidance, consult a registered dietitian.
How Cooks and Bakers Use Almonds
Almond milk. Soak raw almonds overnight, blend with water, strain. Lighter and less creamy than cashew milk but cleaner flavor.
Almond butter. Blend roasted almonds in a food processor for 8 to 10 minutes. More robust flavor than peanut butter, higher in calcium and magnesium.
Almond flour for gluten-free baking. Blanched almonds ground to a fine texture. The primary gluten-free baking flour substitute. Works in pancakes, muffins, cookies, and Paleo baking.
Almond slivers on green beans, pilafs, and salads. The classic French almondine technique. Toast slivered almonds in butter, finish green beans or fish with the butter and almonds.
Baklava and Middle Eastern desserts. Ground almonds layered in filo pastry, soaked with honey syrup. Classic Eastern Mediterranean sweet.
Amaretti and Italian cookies. Almond paste (ground blanched almonds with sugar and egg white) is the base for traditional Italian almond cookies.
Chocolate-covered almonds. Roasted almonds dipped in dark or milk chocolate. A classic confection that our Kremery line carries in select gift assortments.
Salad toppings. Toasted slivered or chopped almonds on spinach, kale, pear, or chicken salads. Standard American salad enhancement.
Marzipan and almond paste. Ground blanched almonds with sugar, used as a confectionery base in European baking traditions.
How to Store Almonds
Almonds have moderate oil content and better shelf life than walnuts or pecans.
- Pantry, sealed in resealable bag: 4 to 6 months for roasted, 6 to 9 months for raw.
- Refrigerator, sealed: up to 18 months.
- Freezer, airtight container: up to 2 years without quality loss.
Signs they've gone rancid: sharp, paint-like smell on opening the bag. Fresh almonds should smell mildly sweet, slightly earthy, and buttery. Any off-smell means discard.
Almond FAQs
Q Are Nut Cravings almonds kosher?
Yes. Our almonds are kosher certified across raw, roasted, and slivered variants.
Q Where do Nut Cravings almonds come from?
California. Specifically the Central Valley, which produces roughly 80% of the global commercial almond supply.
Q What's the difference between blanched and unblanched almonds?
Blanched almonds have skins removed (by briefly boiling in water and slipping off the skin). Unblanched almonds keep their brown skins. Blanched are milder in flavor and whiter in color. Unblanched have more fiber and more antioxidants (almond skins are rich in polyphenols).
Q Are almonds keto-friendly?
In moderation, yes. With about 3 grams of net carbs per ounce, almonds can fit well into low-carb and Mediterranean diets when eaten in controlled portions. Strict keto plans may prefer lower-carb options like macadamia or pecans.
Q Which almonds have the most fiber?
Almonds with skins on (unblanched) have slightly more fiber than blanched. The skin also carries most of the antioxidant content.
Q Can you eat raw almonds?
Yes. Raw almonds sold commercially in the US are pasteurized (either steam-treated or PPO-treated) for food safety but are otherwise unprocessed and safe to eat directly.
Q Do almonds go bad?
Yes. Store sealed pantry 4 to 9 months, refrigerated up to 18 months, or frozen for up to 2 years.
Browse the full almond collection above, or visit the Nut Cravings homepage for other nut varieties.
