• Raw Whole Almonds Unsalted Shelled Packed Fresh in Resealable Bag - Kosher Healthy Snack Food Assortments…
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Raw Almonds — Unsalted - 1 lb (16 oz)

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California grows roughly 80% of the world's almonds, and most of the raw almonds you'll find at Costco, Whole Foods, or Amazon started there too. The difference is what happens between the grove and your pantry. Almonds oxidize fast once shelled. Big-box inventory moves slow, and by the time a bulk bag lands in your kitchen, the skins taste papery and the kernels have lost their sweetness.

Ours move fast. Sourced direct from California Central Valley growers, shelled, and packed within weeks into resealable stand-up bags at our Monroe, NY facility. kosher certified. Whole kernels only, genuinely raw (no blanching, no roasting, no oil), unsalted. The bag you receive is the same grade we eat ourselves.

What You're Buying

  • Form: whole almond kernels, shelled, skin on (unblanched)

  • Processing: raw only, no roast, no salt, no oil, nothing added

  • Origin: California, sourced from Central Valley growers

  • Packaging: resealable food-safe stand-up bag

  • Shelf life: 6 to 9 months pantry, up to 2 years refrigerated, 2+ years frozen

  • Kosher: certified

  • Allergen note: tree nuts, processed on shared equipment with other tree nuts and peanuts

Why Raw Matters

Roasted almonds taste great, but roasting changes what you're getting. Heat breaks down some of the vitamin E and damages a portion of the monounsaturated fats. Roasted almond nuts also pull in oil (even the "dry roasted" ones usually carry a thin coat), which bumps the calorie count. Raw gives you the almond as it is grown. You can always roast them yourself at 350°F for 10 to 12 minutes if that's the texture you want. You can't un-roast roasted almonds.

Raw is also what most recipes expect. Almond flour, almond milk, homemade almond butter, anything that calls for "almonds" without specifying, all assume raw. Buying raw means the bag works for every use.

Nutrition per Ounce (About 23 Whole Almonds)

  • 164 calories

  • 6g protein

  • 14g fat, mostly monounsaturated

  • 3.5g fiber

  • 2.5g net carbs

  • 37% DV vitamin E (one of the best food sources on the planet)

  • 19% DV magnesium

  • 14% DV manganese

  • Solid riboflavin, copper, phosphorus

General nutrition info only. If you're tracking macros or managing a condition, check the label and talk to a registered dietitian.

How People Use Them

Daily snack. A 1 oz handful (about 23 almonds) hits the sweet spot for satiety without blowing the calorie count. Almonds pair well with fruit or a square of dark chocolate as an afternoon snack.

Homemade almond milk. Soak 1 cup raw almonds overnight, blend with 4 cups filtered water, strain through a nut milk bag. Creamier than store-bought and free of gums or fillers.

Almond butter. Blend 2 cups of almonds in a food processor for 10 to 15 minutes, scraping down the sides as you go. No oil needed.

Baking. Chopped into granola, crushed for pie crusts, ground into almond flour for gluten-free recipes. Skin-on kernels give baked goods a richer, more complex flavor than blanched.

Trail mix. Combine with raw cashews, dried cranberries, and dark chocolate chips for a balanced, protein-forward snack.

How Freshness Holds Up

Seal the bag after each use and keep it in a cool, dry spot. You'll get 6 to 9 months of pantry life. If you bought the 3 lb or 5 lb and won't work through it fast, move half to the freezer. Almonds freeze perfectly and stay good for 2 plus years. Every order ships within 24 business hours from Monroe, NY.

 

Customer Reviews

Frequently Asked Questions

These are shelled almonds the outer hard shell has already been removed, leaving the whole almond kernel with the thin brown skin (pellicle) intact. They are ready to eat, blend, bake, or process immediately. No nutcracker required.

The in-shell almonds arrive whole with the hard outer shell still on. They require a nutcracker to open before eating. The advantage of in-shell is dramatically extended freshness the shell creates a near-airtight seal that preserves the kernel 2 to 4 times longer than any bag format (8 to 12 months pantry vs. 6 to 9 months for shelled). For daily snacking, almond milk, almond butter, and baking, shelled is the practical format. For holiday nut bowls, long-term pantry storage, and buyers who want the absolute freshest possible kernel, in-shell is the better choice.

Yes a verified buyer on this exact product confirmed that her diabetic wife loves almonds as a snack and they are the number one natural product for diabetic people to eat. The clinical evidence supports this: at 2.5 grams of net carbs per ounce and a glycemic index of approximately 0 to 15, raw almonds have essentially no measurable impact on blood glucose at a one-ounce serving.

The 2024 comprehensive review (PMC11207051) specifically confirms almonds aid in glycemic control as a key metabolic health benefit. A 2021 study of 219 young adults found those who ate 56 grams of almonds daily had significant reductions in hemoglobin A1c (the three-month blood sugar average used to monitor diabetes) compared to a control group. The 2025 global expert consensus (11 scientists, Current Developments in Nutrition) identified healthy weight management through reduced subsequent caloric intake as one of the four key almond cardiometabolic mechanisms relevant for diabetic recipients managing insulin resistance.

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 1 to 2 minutes until fully smooth. Strain through a nut milk bag, fine-mesh cheesecloth, or fine strainer. Squeeze out all liquid. The remaining pulp can be dried and used as almond flour.

Optional add-ins for the final milk: a pinch of salt, a date or two for natural sweetness, vanilla extract, or cinnamon. Store the finished milk in a sealed jar in the refrigerator and use within 4 to 5 days. Shake before each use as the milk will separate.

The skin-on almonds produce a slightly beige milk with more flavor complexity than blanched. If you want bright white almond milk, slip the skins off after soaking (they will slide off easily after overnight soaking). Both versions are excellent.

For nutritional purposes, yes. Raw preserves the full vitamin E content (roasting degrades a portion), keeps the MUFA fat profile intact (roasting begins to oxidize polyunsaturated fats), and preserves the pellicle polyphenols (catechins, epicatechins, kaempferol, isorhamnetin) that blanching removes and high-heat roasting partially degrades.

For snacking experience, roasted often wins on flavor the toasty notes from the Maillard reaction are genuinely more appealing to most palates than raw. For health purposes, raw is the more complete nutritional format. If you want roasted almonds, buy raw and roast them yourself at 350 degrees Fahrenheit for 10 to 12 minutes -- that way you control the process and avoid the added oils that most commercial dry-roasting still uses. The page description is correct: you can always roast raw almonds yourself. You cannot un-roast roasted almonds.

Yes. At 2.5 grams of net carbohydrates per ounce (6.1 grams total carbs minus 3.5 grams fiber), raw almonds are fully compatible with strict ketogenic diets targeting 20 to 25 grams of net carbs daily. One ounce uses approximately 10 to 12 percent of the daily keto carb budget while delivering 37 percent DV vitamin E, 6 grams of protein, 3.5 grams of fiber, and 14 grams of predominantly monounsaturated fat. The glycemic index of approximately 0 to 15 means no meaningful impact on blood glucose or ketosis disruption at a one-ounce serving.

Yes. Kosher Certified by the Beth Din Minchas Chinuch Tartikov (BDMC / TBD). The certification covers the complete product as packed and delivered. For restaurant, bakery, and food service buyers requiring Kosher certification documentation, documentation is available on request at 877-471-4870 or through the contact form.

No. Almonds are classified as tree nuts by the FDA and are one of the major food allergens. They will trigger reactions in people with almond or tree nut allergies. Our facility processes multiple tree nut varieties and peanuts. Not appropriate for anyone with a tree nut allergy.

Reseal the bag firmly after every use and store away from heat and direct light.

  • Pantry (sealed bag, cool dark location): 6 to 9 months
  • Refrigerator (sealed bag or airtight container): up to 2 years
  • Freezer (airtight container): 2 or more years with no quality loss

For the 3 lb and 5 lb sizes when available: divide on arrival. Bring a portion to the pantry and freeze the rest immediately. Almonds freeze exceptionally well. Fresh almonds smell mildly sweet with a clean nutty note. Rancid almonds smell sharp, paint-like, or slightly bitter flavor is a reliable freshness indicator with high-fat nuts.

Approximately 23 whole raw almonds per ounce. That is more than most people expect from a one-ounce serving. At 164 calories, 6 grams of protein, and 3.5 grams of fiber, 23 almonds create meaningful satiety without a high calorie load. The 2025 global expert consensus on almonds used 1 to 1.5 ounces per day (approximately 23 to 35 almonds) as the reference daily serving for the documented cardiometabolic benefits -- an achievable and sustainable daily amount that fits a handful-before-lunch or afternoon-snack habit.

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