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Top Customer Reviews
If you pay a lot more, you can get better. For example, these are softer and less crunchy--overall less fresh tasting--than Blanched Almonds from Sicily 200 Gram at more than double the price.
For eating out of the bag, I would choose the more expensive ones any day and happily eat half as many. However, for baking cookies or other recipes where they may be combined with many other flavors, these will be fine. I bought these to make baked fish with almond paste from The Food of Morocco, as well as for baking cookies and making almond milk; after I've used both these and the Sicilian products in the recipes I will post on whether I taste a difference in the finished product.
One comment on the "raw" designation. I suspect the manufacturer called these "raw" almonds to make clear that they aren't roasted--and they aren't. However, they can't be raw for several reasons. First, the blanching process involves immersing the almonds in boiling water, so just by definition, they can't be raw. Also, actual raw almonds are not legal in the U.S., due to government regulations aimed at protecting us from a small chance of harmful bacteria. Under U.S. law, all almond must be either cooked or fumigated--and believe it or not, after steaming or fumigating, they are still labeled raw. Helpful, huh?Read more ›
Most Recent Customer Reviews
For some reason, whole blanched almonds are hard to find. This will be a PERFECT gift!Published 20 months ago by Sally L.
I love making fried almonds during the holidays, and blanching them myself is a pruney-fingered pain! Read morePublished 21 months ago by CMcG