Eat Them Raw 
Roast Them 
Blanch Them 
Make Candy 
Bake with Them 
Use them as a topping 
I am not sure, but I want flexibility

The most commonly used almond for eating raw is the Nonpareil.  It is mild in flavor and has the shape and color that you expect when seeking an almond.  They are a golden brown and typically have a tear drop shape.  They are the most expensive, but they are the variety that most people are looking for to eat raw.

The Carmel is similar to the Nonpareil, but is slightly less expensive.  It has a stronger flavor and is darker in color.  Carmel’s do not look as impressive as the Nonpareil, but many people actually prefer their flavor to the Nonpareil.

The Mission Almonds have a short wide shape with dark brown skin.  They have a strong almond flavor.  They are typically purchased for cooking, but some people do prefer their robust flavor for eating raw.  The shell of a Mission Almond is a harder shell than the Nonpareil, so during the removal of the outer shell, a larger quantity of the Mission almonds will appear scratched or nicked.   

Roast Them [Back to Top]

The most commonly used almond for roasting is the Mission variety.  They are strong in flavor and have a dark brown skin.  Roasting actually enhances their flavor. 

BlanchThem [Back to Top]

Nonpareil and Carmel’s are the most popular almonds for Blanching.  Mission’s are much harder to blanch, therefore they are not recommended for blanching. 

Make Candy [Back to Top]

Any of the varieties can work for candy.  But many times, consumers will buy whole almonds when they could use the whole and broken almonds just the same.  If it is not important to have a perfect shaped almond in your candy, the whole and broken can be a great way to save money and not sacrifice quality.  For example, Marzipan manufactures primarily use blanched whole and broken almonds.   

Bake With Them [Back to Top]

Whole and broken almonds are often used in baking items like biscotti, cookies, scones, etc… Many people do not realize that you can buy whole and broken almonds, but it can be a great way to save you money.  You must ask yourself, just how important it is to have a whole almond in your product. 

Some people are seeking an exact look or flavor.  We recommend ordering a sample of the whole raw almonds to see which one will meet your specifications.

Almond meal and Almond flour are used primarily for baking.   

Use Them As A Topping [Back to Top]

Diced Almonds and Sliced Almonds are very popular for a variety of toppings including over ice cream, coating fish, topping candied apples, topping cakes and pastries, etc... 

I Am Not Sure, But I Want Flexibility [Back to Top] If price is not a concern, Nonpareils are the perfect choice for most anything you would want to do with almonds.  However, those that are price conscious, the Carmel might be a better choice.  Their flavor and appearance are similar, but they are less expensive.  Both Nonpareil and Carmel’s can be blanched, roasted, diced, sliced, slivered, grounded, or eaten whole.