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  • Raw Slivered Almonds, Unsalted, (16oz - 1 LB) Packed Fresh in Resealable Bag - Nut Snack - Food Assortments…
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  • Raw Slivered Almonds, Unsalted, (16oz - 1 LB) Packed Fresh in Resealable Bag - Nut Snack - Food Assortments… — view 3
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Raw Almonds, Slivered — Unsalted - 3 lb (48 oz)

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$28.97
$28.97 List Price: 
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Slivered almonds are the version every baker, salad maker, and green bean almondine fan actually reaches for. They're whole raw almonds sliced into thin matchstick strips, which means more surface area, faster toasting, and better integration into whatever you're making. A handful of slivered almonds scattered over a spinach salad does what a handful of whole almonds can't. The texture is different, the toast is different, the way they coat each bite is different.

Ours are raw, unsalted, and sliced with the skin left on. Skin-on slivers carry more flavor, more antioxidants, and hold up better under heat than blanched white slivers (which are prettier but flatter-tasting). Sourced from California Central Valley almond growers, slivered at scale, and packed within weeks into resealable stand-up bags at our Monroe, NY facility. kosher certified.

Prices run $14.97 for 1 lb up to $40.97 for 5 lb, which works out to $8.19 per pound at the bulk size. For reference, the brand-name slivered almonds in most grocery aisles run $8 to $10 for a 6 oz bag, which is roughly $21 per pound. If you bake regularly, cook Asian or Mediterranean dishes, or run a small cafe or catering kitchen, the 3 lb or 5 lb sizes are the obvious move.

What You're Buying

  • Form: raw slivered almonds, thin matchstick cut, skin on

  • Processing: raw only, no roast, no salt, no oil, no blanching

  • Origin: California, 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

Skin On vs Blanched

Most grocery slivered almonds are blanched, meaning the brown skin has been removed before slicing. Blanched looks cleaner and cooks up paler, which bakeries prefer for visual reasons. Skin on keeps the flavor compounds concentrated in the outer layer, gives you a more toasted, nuttier taste when pan-fried, and holds the cut shape better during long bakes without going soggy.

If you're making classic French pastry where the visual calls for white slivers, blanched wins. For everything else (savory cooking, granola, salads, trail mix, most American baking), skin on is the better buy.

Nutrition per Ounce (About 1/4 Cup Slivered)

  • 164 calories

  • 6g protein

  • 14g fat, mostly monounsaturated

  • 3.5g fiber

  • 2.5g net carbs

  • 37% DV vitamin E

  • 19% DV magnesium

  • 14% DV manganese

  • Solid riboflavin, copper, phosphorus

Nutrition is essentially identical to whole raw almonds. The slivered cut doesn't change what's inside, just how fast your body (and your pan) processes them.

How People Use Them

Green bean almondine. Toast 1/4 cup slivered almonds in butter until golden, toss with blanched green beans, finish with lemon zest. Five-minute side dish.

Asian chicken salad. Scatter raw over shredded cabbage, carrots, chicken, and a sesame-ginger dressing. No toasting needed, the crunch works cold.

Almond croissants. Essential for the classic topping, mixed with frangipane.

Granola and trail mix. Toast at 325°F for 8 to 10 minutes with a drizzle of honey and oats, cool, store in a jar.

Fish dishes. Trout amandine, sole meunière, any pan-fried white fish finished with brown butter and toasted slivered almonds.

Yogurt and ice cream topping. Toast ahead, keep in an airtight jar, sprinkle over anything.

Streusel and crumble toppings. Mixed with cold butter, brown sugar, and flour for pie and crisp toppings.

How Freshness Holds Up

Seal the bag after each use and store in a cool, dry spot. 6 to 9 months pantry life. Bulk buyers should freeze half on arrival, since slivered almonds (more surface area than whole) do oxidize slightly faster. Freezing adds 2+ years of shelf life and won't change the texture once thawed. Every order ships within 24 business hours from Monroe, NY.

 

Customer Reviews

Frequently Asked Questions

Three distinct cut formats for three distinct applications. Whole raw almonds (shelled, skin-on): for snacking, almond milk, almond butter, and any recipe that says "almonds" without specifying a cut. Slivered almonds (this product): thin matchstick strips, the format for topping, finishing, and baking integration applications -- green bean almondine, Asian chicken salad, almond croissants, granola, trout amandine, parfaits, streusel, yogurt bowls. Sliced almonds: paper-thin cross sections, the format for delicate pastry work, tuile cookies, financiers, and applications where an ultra-thin almond layer is the goal.

Nutritional and culinary reasons. The thin brown skin (pellicle) on an almond contains the polyphenol antioxidants catechins, epicatechins, kaempferol, isorhamnetin -- that blanching removes entirely. Skin-on slivers carry more flavor during toasting because the Maillard reaction engages the pellicle compounds alongside the kernel oils, producing a toastier, nuttier result at lower temperatures in less time. Skin-on slivers hold their shape better during long bakes without going soggy. The color difference in finished dishes is subtle.

Most grocery slivered almonds are blanched because bakeries prefer the white appearance for visual consistency in professional presentations. For home cooking and baking where the flavor and nutrition matter more than the precise color, skin-on is the nutritionally complete and better-tasting choice. If a recipe specifically requires blanched white slivers for appearance, you can drop skin-on slivers in boiling water for 60 seconds and slip the skins off it works on slivers just as it does on whole almonds.

Two reliable methods. Dry pan on the stovetop: heat a skillet over medium heat (no oil needed), add slivered almonds in a single layer, and stir or toss constantly for 60 to 90 seconds until golden and fragrant. Remove immediately to a plate they continue cooking for a few seconds after removal from heat, so pull them when they are slightly lighter than you want. Oven method: spread in a single layer on a baking sheet, toast at 325 degrees Fahrenheit for 8 to 10 minutes, stirring once at the halfway point. Check at 7 minutes slivered almonds toast faster than whole or sliced because of the higher surface-area-to-mass ratio. The stovetop method is faster and gives you more control.

Yes and three of eleven verified buyers specifically mention granola as their primary use. Slivered almonds distribute through the oat mixture far more evenly than whole or roughly chopped almonds, so every scoop of finished granola gets almond in it. Add them directly to the untoasted oat mixture before baking. Use 325 degrees Fahrenheit rather than higher temperatures, and check at the 20-minute mark slivered almonds toast faster than whole almonds in granola and can over-brown if left too long. They come out with a crispy, satisfying crunch that whole almonds in granola can rarely match because the thin slivers bake through completely rather than leaving a raw center.

Yes on both counts. At 2.5 grams of net carbohydrates per ounce and a glycemic index of essentially zero, raw slivered almonds have no meaningful impact on blood glucose and are fully compatible with strict ketogenic diets. 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 with a control group. Incorporating slivered almonds into salads, granola, and cooked dishes also moderates the overall glycemic impact of those dishes by slowing glucose absorption from carbohydrate-heavy ingredients a useful property for diabetic buyers who want to manage blood sugar across meals rather than just snacks.

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.

Slivered almonds have more surface area than whole almonds, which means they oxidize slightly faster in storage. 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 2 lb size: divide on arrival. Bring a portion to the pantry for the current baking or cooking batch and freeze the rest immediately. Frozen slivered almonds thaw quickly and retain full texture and flavor. Fresh slivered almonds smell mildly sweet and clean. Rancid slivers smell sharp, paint-like, or slightly bitter.

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