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Almond, Sliced Blanched

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Blanched Sliced Almonds

Almonds are among the world’s earliest cultivated foods, along with dates. They were used as a fertility charm in ancient Rome, and are genetically related to the peach, the apricot, and the rose.

Replacing grain or potato-based with almond products may help lower blood sugar levels. Even when you eat meals including grains, having almonds as well can lower the glycemic index. Hence adding almonds to the diet can help moderate the risk of diabetes & cardiovascular disease.

The wild almond is poisonous, as the amygdalin in the fruit coating turns into hydrogen cyanide (prussic acid) if the seed (nut) is changed in any way. However bitter almonds are used for oils, once the prussic acid is removed.

Like the vanilla bean, the cultivation depends on bee pollination, or manual pollination in the case of vanilla. Almonds on the other hand, require the largest managed pollination event in the world. Hives are trucked in from virtually every state in the union — half the hive population in the country — to California every February. Also, almond varieties don’t self-pollinate, so two or three types must be planted together.

Almond-Crusted Chicken with Scallion Rice

Ingredients

  • 1 (3 1/2 oz) bag boil-in-bag brown rice
  • 4 (4.4 oz) skinless, boneless chicken breast halves
  • 3/4 tsp. sea salt, divided
  • 1/4 tsp. medium black pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup low-fat buttermilk
  • 2 tbsp. honey mustard
  • 2/3 cup sliced blanched almond
  • 1/2 cup dry breadcrumbs
  • cooking spray
  • 1/4 cup chopped green onions

Instructions

Preheat oven to 450°.

Prepare rice according to package directions; keep warm.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/4 teaspoon salt and pepper.

Place flour in a zip-top plastic bag. Working with one piece at a time, add chicken to bag; seal and shake to coat. Remove chicken from bag, shaking off excess flour. Repeat with remaining flour and chicken. Combine buttermilk and honey mustard in a shallow bowl. Combine almonds and breadcrumbs in a shallow bowl. Dip chicken in buttermilk mixture; dredge in almond mixture.

Heat a large skillet coated with cooking spray over high heat. Add chicken; cook 1 minute. Turn chicken over. Wrap handle of pan with foil. Place pan in oven; bake at 450° for 9 minutes or until chicken is done. Add 1/2 teaspoon salt and green onions to rice; serve with chicken.

4 servings (serving size: 1 chicken breast half and 1/2 cup rice)

Recipe courtesy of myrecipes.com

Ingredients: Almonds
Allergens: Tree Nuts