California Almonds (raw)
The most useful nut in the kitchen, raw almonds are the starting point for almond butter, almond milk, almond flour, and a dozen things you haven't tried yet.
What It Is
Raw almonds are the unroasted, unsalted seed of the almond tree, grown widely across California's Central Valley, which produces most of the world's supply. Because they haven't been roasted, they have a mild, slightly sweet flavor and a firm bite.
That neutrality is actually their superpower. Raw almonds take on whatever you do to them, whether that's a quick toast in a dry pan, a long soak to soften them for blending, or a slow roast with spices. They also store well, staying fresh far longer than most nuts because their natural oils haven't been exposed to heat.
What To Do
Toast a handful in a dry skillet over medium heat, stirring often, for about five minutes until they smell nutty and turn lightly golden. Use them on salads, grain bowls, or eaten straight. Soak them overnight in water, drain, and blend with four cups of fresh water for homemade almond milk. Blend longer for almond butter, adding a pinch of salt.
For baking, pulse raw almonds in a food processor until they reach a fine, flour-like texture. Store them in a cool, dry spot for up to a few months, or freeze them for up to a year.
