Shelled almonds US cat. 1 23/25 1kg

California Grade 1 almonds, size 23/25 — these are large-caliber almonds, with 23 to 25 kernels per gram, making them noticeably bigger than Valencia 36/38. Origin: USA, California, as indicated on the manufacturer's label. California is the world's leading almond producer, renowned for its consistently rigorous sorting standards.

Grade 1 refers to the top tier of American commercial grading: whole almonds, minimal waste, uniform color. This is the segment professionals reach for when size genuinely matters — generous praline coatings, eye-catching decoration, or natural almonds served as an appetizer snack.

Why choose a 23/25 size

The sizing works as follows: 23 to 25 almonds per gram — meaning kernels significantly larger than the standard pastry sizes (36/38 or 45+). This is the size to seek out for a visually spectacular praliné, or for natural cocktail almonds where each kernel needs to make a statement.

The California variety (primarily Nonpareil) is rounder and milder than Mediterranean varieties. Its aroma is less pronounced than a Marcona or a Valencia, but its industrial yield is unbeatable — which explains its dominant presence in global trade.

The California Nonpareil is the most widely cultivated almond variety in the world. Selected for its yield, resilience, and consistent sizing, it has become the market standard. Spanish Marcona or Valencia varieties, along with other Mediterranean almonds, deliver a more distinctive flavor profile — but at considerably higher price points.

Usage tips

For praliné: toast the almonds first for 15 minutes at 300 °F (150 °C), cook a sugar syrup to 243 °F (117 °C), remove from heat, add the toasted almonds, and stir until fully coated. Allow to cool, then grind or leave as whole pralines.

In cookies, whole 23/25 California almonds make a bold visual impression — count on 4 to 5 per cookie, pressed onto the surface of the dough before baking. For Florentines, they can be roughly chopped with a knife.

For homemade slivered almonds as a cake garnish: blanch for three minutes in boiling water, slip off the skins, then slice into fine strips with a sharp knife. More labor-intensive than store-bought slivered almonds, but the result tastes noticeably fresher.

For a festive homemade caramel almond confection (Christmas, birthdays), coat the 23/25 almonds in a dry-caramel tinted with orange blossom water, spread out, let cool, and present in a gift box. This is the kind of homemade confectionery that sells beautifully at Christmas markets or school fairs.

For a decorative homemade praliné, try combining these 23/25 California almonds with a colored syrup — dry caramel, vanilla-infused sugar, or rose sugar — to produce original pralined almonds in a variety of hues. These custom pralined almonds make exceptional gourmet gifts in a decorated box.

California's almond industry has invested massively in mechanization since the 1970s: automated shaking harvests, optical sorting, and automated packaging. This industrialization is what drives the competitive pricing that dominates the global market today — sometimes at the expense of varietal and aromatic diversity.

Delivery across France and storage

Available in 1 kg bags, for in-store pickup at our Paris location or shipping anywhere in France. Store in a cool, dry place with the bag resealed tightly. Once opened, an airtight jar is strongly recommended — almonds readily absorb ambient moisture and gradually lose their crunch.

The 23/25 size is noticeably larger than both the Valencia 36/38 and the standard Marcona. It is primarily a visual choice — for applications where size matters less, switching to a more economical size grade makes good sense.

For almond enthusiasts, it's worth comparing the three main varieties side by side: the Marcona (the most plump and the priciest), the Valencia (well-balanced, Mediterranean character), and the California (the most accessible). Each has its place depending on the intended use and budget. The California 23/25 remains the go-to economical visual option for generous praliné work.

On the varietal history side, California primarily cultivates the Nonpareil and the Carmel — two varieties selected for productivity and resilience. For more characterful Mediterranean almonds, look to the Valencia (Spain), the Marcona (Spain, high-flavor), or the Avola (Sicily, rare). Each variety has its own distinct flavor profile.

Frequently asked questions

Larger than Valencia 36/38?

Yes, significantly. 23/25 means 23–25 almonds per gram versus 36–38 for the Valencia. The 23/25 is therefore larger and more visually impactful — but also costs more per kernel.

What does Grade 1 mean?

It is the top tier of American commercial sorting. Whole almonds, no broken pieces, consistent sizing, uniform color. It represents the superior standard quality of the California market.

Suitable for generous praliné work?

Absolutely — it's one of the best uses for this size. The large kernels produce a visually spectacular praliné with clearly identifiable pieces of almond throughout.

Storage for whole shelled almonds after opening?

Six to eight months in an airtight jar kept in a dry location. Longer shelf life than toasted almonds, since the skin and natural oils remain intact.

Organic or conventional?

Conventional, California origin. Organic California almonds are available in other references in-store — just ask a member of our team.

How can you tell if an almond is fresh?

Bite into a raw almond: if the flesh is firm, dry, and mildly sweet, it's in good shape. If it feels soft, oily to the touch, or carries any hint of rancidity, the bag has lost its freshness. Best avoided for applications where the pure flavor of the almond is front and center.