Almond, Diced Roasted

1 lb bag $8.35
5 lb bag $41.75
25 lb case $208.75
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Roasted & Diced Almonds

These are the almonds we use to make our famous almond butter (they’re the sole ingredient). Also the best chioce for sprinkling on ice cream or in puddings, and for baking.

Almonds were brought to North America by Franciscan monks in the eighteenth century, though they weren’t successfully cultivated until a hundred years later. That’s when they were brought inland to the Sacramento Valley from the missions on the coast, and cross-bred to produce the California almonds we know today.

Almond protein most closely mimics the proteins in human breast milk, making it the base for the Canadian College of Naturopathic Medicine’s baby formula.

Here’s a recipe for roasted/diced almonds with chicken (diced as well):

Diced Chicken with Almonds


  • 3 tbsp. cooking oil
  • 1 clove minced garlic
  • 1 tsp. salt
  • 2 cups diced raw chicken
  • 2 tbsp. soy sauce
  • 1 cup (thawed) frozen peas
  • 1 cup diced celery
  • ½ cup mushrooms
  • 1 cup boiling water
  • 1 tbsp. cornstarch
  • ¼ cold water
  • ½ cup roasted/diced almonds


Heat oil, salt and garlic in skillet. When very hot, add chicken and saute for 3 minutes. Season with soy sauce and stir well. Add peas, celery, mushrooms and boiling water. Stir well.

Add cornstarch, mixed with cold water, and lower heat. When gravy thickens, remove from heat. Sprinkle with toasted almonds. Serve very hot over rice!

Recipe courtesy of

Ingredients: Dry Roasted Almonds
Allergens: Tree Nuts