Yupik Whole Blanched California Almonds, 2.2 lb, Skinless, Unsalted, Gluten-Free, Kosher, Raw, Good Source Of Protein, Fiber, Iron & Calcium, Low In Carb, Pack of 1Compact by Design (Amazon-developed Certification)

These were just delicious. You don’t eat them out of the bag. You toss them with a minimal amount of neutral oil (just to coat lightly) and optional salt. I use fine kosher salt, some of which seems to melt into the oil with additional tossing. Spread in single layer onto unlined sheet pan and put into 325F preheated oven for 20 minutes or so, until they just start to turn slightly brown and smell like roasted almonds. Remove from oven and let cool in pan. They will darken a tiny bit more and become crunchy. You can roast as many as you want at a time and store in freezer. No need to thaw before tossing and roasting. Just lengthen time in oven. I was thrilled to be able to get blanched almonds of this quality for such a fair price, am about to reorder.

I really like these almonds they are softer and much easier to chew. The flavor is very nice as well.

Skinned well. Easy to chew. Good price. Don’t know really what ‘fresh’ would be.. but these are good.

Over all they were good, nice value. Only complaint was the texture, was a little too soft for my liking.

I LOVE roasted almonds...crunchy, flavorful....just a touch of salt. But if you do this yourself, like I do, there is one challenge and that is roasting almonds with their skins.I prefer them blanched and that can involve removing the skins via the blanching process.....plunging them into boiling water briefly and then into ice water and draining. Then the skins come off, but that can mean LOTS of work to take each nut, squeeze it between thumb and forefinger and hopefully have the skin come off. In some cases it results in nuts richocheting around the kitchen. In others the skin doesn't come off fully which means more work to clean it up.That's why I buy almonds already blanched and these have proven to be excellent. I just did two bags of them. One bag requires two sheet pan trays (I line them with foil) spread out the almonds evenly and then into a 350 oven for up to 20 minutes, turning them over about every five minutes to keep them from burning. No oil or salt at this stage. (With two bags, I had to obviously repeat this whole process so you have to hang around the kitchen while this all happens to keep an eye on things, but it is worth the effort.You have to be careful during the last five minutes or so because some nuts can turn black. I also find that one side of my oven is a bit hotter than the other, so I can wind up taking out one pan ahead of the other.Then I put them in a large bowl and let them sit and cool. The high temperature out of the oven helps complete the roasting process as they cool. Then I add a touch of salt and toss them all. Once completely cool, I will put some in a zip lock bag I keep in the freezer and the rest go into vacuum seal pouches for longer frozen storage. They stay crunchy and tasty for longer periods that way......although these are so tasty I am not sure there will be "a longer period."

These almonds work really well with my nut milk machine.

Love them. Put in oven 325 until I smell them.

Just delicious