Dry-roasted almonds

About this product

We roast these almonds in dry heat only, with no oil and no salt, until the kernels turn deep golden and the whole thing smells like a bakery. The result is a louder, toastier almond than the raw version, with a snappy crunch that lasts.

Roasting concentrates the flavour and dries the nut slightly, which is why it feels crisper between the teeth. You can taste a hint of caramel from the browning reaction, plus that familiar warmth you get from toast. Because nothing is added, they stay clean and simple.

They are a handy snack for a desk drawer or a coat pocket, but they also work in the kitchen. Chop them onto yoghurt, stir them through a grain salad, or crush them over roasted vegetables for texture. Sweet and savoury dishes both like them.

If you want to see how this is done at home, our how to roast almonds at home guide explains the timing. Prefer something with a little more attitude? The smoked almonds start from the same nut but take it in a smokier direction.

Learn more about the almond on Wikipedia, or browse the whole roasted nuts range.