Californian Skin on Whole Almonds, 500g

Our Californian Skin-on Whole Almonds are a proper kitchen staple, sourced from sun-drenched orchards in California's Central Valley where the climate does the hard work of producing plump, sweet, deeply flavoured kernels. We've left them exactly as nature intended - raw, unblanched and unroasted - with that thin papery skin still in place. That skin is where a lot of the character lives: more fibre, more antioxidants, and a rounder, nuttier flavour than blanched almonds, with a satisfying snap when you bite into one.

They're brilliantly versatile. Toast a handful gently in a dry pan to coax out their warm, biscuity sweetness, then scatter over salads, roasted vegetables or a bowl of yoghurt and honey. Blitz them into homemade almond butter, fold them through granola, or chop and press into the base of a frangipane tart. They make a beautiful praline, a proper romesco, and the kind of trail mix you'll actually look forward to eating - and of course they're hard to beat straight from the bag with a glass of something cold.

Why we love them:

• Grown in California's Central Valley, where the long sunny growing season produces sweeter, plumper almonds
• Skin left on for fuller flavour, extra fibre and a better snap
  
• Raw and unroasted, so you can take them in any direction - sweet or savoury, toasted or as they are
  
• A genuinely useful storecupboard staple for baking, snacking and cooking
  
• Naturally gluten-free, plant-based and a good source of protein, vitamin E, magnesium and healthy fats
  

How to use:

• For everyday snacking, eat straight from the bag, or toast 100g in a dry frying pan over a medium heat for 4-5 minutes, shaking often, until you can smell that warm marzipan aroma. Tip onto a plate to cool.
• For homemade almond butter, roast 250g at 160°C for 10-12 minutes, then blitz in a food processor for 8-10 minutes, scraping down regularly, until smooth and glossy. A pinch of sea salt finishes it off.
  
• Chop roughly and scatter over porridge, salads, roasted carrots or a tray of roasted cauliflower with tahini.
  
• Whole or flaked into bakes - frangipane tarts, granola, biscotti, cantuccini and Christmas baking.
  

More information:

• Grown and harvested in California, packed by Somerset Foodie
  
• Naturally gluten-free; suitable for vegetarians and vegans
• Packaged using recyclable low density polyethlene [Recyclable No. 4] - check with your local authorities recyclying policy.
• Store in a cool, dry place away from direct sunlight. Reseal the bag after opening, or decant into an airtight jar.
  
• Allergens: ALMONDS (nuts). Packed in a facility that also handles other nuts, peanuts, sesame, gluten.
  
• Ingredients: Whole Californian almonds (100%).