Yupik Whole Blanched California Almonds, 2.2 lb, Skinless, Unsalted, Gluten-Free, Kosher, Raw, Good Source Of Protein, Fiber, Iron & Calcium, Low In Carb, Pack of 1

Fresh, crunchy, whole, flavorful-the perfect snack, and no tannins from the skins!

Generous 2.2 lb. bag. Good value. Skinless reduces inflammation, so ideal for those who find this important. Unsalted and good quality. Slightly soft, so easy to chew. No need to make into almond butter. Overall, five star.

I was at Sam's club earlier and I did look at their almond choices. I concluded this is the better choice for me. I'm making nutribullet meals here, mixing seeds nuts & fruits. Extra salt & flavorings are not desired. Properly prepared their flavors are enough. This is a great addition to my choices.

Yupik has good, not great but good affordable nuts. Great for butters and spreads. And they do have a good variety. When you make a lot they definitely are a good brand to use. Never had a problem

These almonds are not roasted! I made the mistake of buying them thinking they were roasted, skinless almonds. They are not. Blanched almonds don't taste as good to me, so I will have to roast these myself in the oven.

I LOVE roasted almonds...crunchy, flavorful....just a touch of salt. But if you do this yourself, like I do, there is one challenge and that is roasting almonds with their skins. I prefer them blanched and that can involve removing the skins via the blanching process.....plunging them into boiling water briefly and then into ice water and draining. Then the skins come off, but that can mean LOTS of work to take each nut, squeeze it between thumb and forefinger and hopefully have the skin come off. In some cases it results in nuts richocheting around the kitchen. In others the skin doesn't come off fully which means more work to clean it up. That's why I buy almonds already blanched and these have proven to be excellent. I just did two bags of them. One bag requires two sheet pan trays (I line them with foil) spread out the almonds evenly and then into a 350 oven for up to 20 minutes, turning them over about every five minutes to keep them from burning. No oil or salt at this stage. (With two bags, I had to obviously repeat this whole process so you have to hang around the kitchen while this all happens to keep an eye on things, but it is worth the effort. You have to be careful during the last five minutes or so because some nuts can turn black. I also find that one side of my oven is a bit hotter than the other, so I can wind up taking out one pan ahead of the other. Then I put them in a large bowl and let them sit and cool. The high temperature out of the oven helps complete the roasting process as they cool. Then I add a touch of salt and toss them all. Once completely cool, I will put some in a zip lock bag I keep in the freezer and the rest go into vacuum seal pouches for longer frozen storage. They stay crunchy and tasty for longer periods that way......although these are so tasty I am not sure there will be "a longer period."

Thank you it’s as expected

good product