Use it up · Nuts and seeds

Almonds

Have extra almonds? Here’s how to choose, store and prep almonds, plus 8 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Buy raw or roasted, whole, sliced or slivered.

🧊 Storing it

Pantry: 3 to 4 months in a cool, dry cabinet
Fridge: 6 months or more
Freezer: About 1 year

Nuts taste bitter or like paint when they go rancid; toss them.

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from Rutgers Cooperative Extension.

🔪 Prepping it

Toast in a dry skillet over medium heat, stirring, for 3 to 5 minutes until fragrant. Whole nuts are a choking risk for young children; chop them finely or use nut butter thinly spread.

📊 Nutrition per 100 g

Almonds. 100 g is about 3 1/2 ounces.

Calories	579 kcal	29%
Protein	21 g	42%
Total fat	50 g	64%
Saturated fat	3.8 g	19%
Total carbohydrate	22 g	8%
Dietary fiber	12 g	45%
Total sugars	4.3 g
Sodium	1.0 mg	0%
Calcium	269 mg	21%
Iron	3.7 mg	21%
Potassium	733 mg	16%

% Daily Value for adults (FDA). From USDA FoodData Central 170567 (SR Legacy).

🍽 Recipes that use it up

8 recipes, the ones that use the most almonds first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More nuts and seeds

Peanuts and peanut butter Walnuts Pecans Cashews Sunflower seeds Pumpkin seeds Sesame seeds and tahini Chia seeds Flaxseed All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.