Happy Belly Roasted & Salted California Almonds

Product Description

Happy Belly brings you fresh, delicious almonds, harvested in California’s Central Valley, where the Mediterranean-like climate and abundance of rich soil is ideal for growing almonds. Our almonds are roasted, then salted with sea salt to let the subtle buttery flavor shine. A stand-up, resealable bag helps ensure maximum freshness, all the way down to the last handful. May contain an occasional nut shell fragment.

Features

• Happy Belly Roasted & Salted California Almonds feature a subtle buttery flavor and satisfying crunch
• Packaging might vary
• California Select Sheller Run (SSR) grade almonds are roasted and salted with sea salt
• Harvested in California’s Central Valley
• Two 16-ounce stand-up, resealable bags keep almonds fresh
• An Amazon brand

Top Reviews

Delicious!
by Kate McMurry (5 out of 5 stars)
March 26, 2019

These almonds are delicious. I will definitely purchase them again!

I lightly roast these raw almonds in my toaster oven to give them even better flavor. I spread them evenly, about 3/4-inch thick, on an ungreased toaster-oven tray. I set the toaster oven to 250 degrees and bake them for 25-30 minutes. Almonds can burn a lot faster than you might expect, so be careful to not overbake them.

I eat these almonds on their own as a filling snack, and I also use them for baking. One excellent way to bake with them I have found is to use them to make delicious, vegan, chewy, cherry-chocolate-chip cookies. The addition of almonds imparts a deep, rich flavor to the cookies. Note that grinding up the ingredients in a food processor (other than, of course, not overbaking them) is the secret trick for giving these cookies a terrific, chewy texture.

VEGAN, CHERRY-CHOCOLATE-CHIP COOKIES

Ingredients
*1/2 cup rolled oats (144 calories)
*1/2 cup unsweetened coconut flakes (144 calories)
*1/2 cup (75 gm) lightly roasted almonds (410 calories
*1/2 cup coconut oil (960 calories)
*3/4 cup raw sugar (585 calories)
*1/4 cup maple syrup (163 calories)
*1 tablespoon honey (60 calories)
*1 T stevia (optional if you like your cookies less sweet)
*1 T vanilla
*1 teaspoon cherry extract OR 1 teaspoon almond extract
*1 tablespoon arrowroot powder (egg substitute)
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*6 tablespoon water (or cold tea)
*1 cup whole wheat pastry flour (336 calories)
*1 cup dried cherries (143 gm) (442 calories)
*1 cup vegan mini chocolate chips (175 gm) (887 calories)

Directions
*Preheat the oven to 350º. Grease cookie sheets.
*Chop up the dried cherries into small pieces, about the size of the mini chocolate chips.
*Place the flour, dried cherries and chocolate chips into a large bowl, mix them together well with a large spoon, and set aside.
*Place the oats, coconut flakes, and almonds in a Vitamix OR regular blender OR, ideally, a food processor. Grind them to a coarse powder. Don't worry if there are a few small chunks of the almonds. It will add interesting texture to the cookies.
*Place all the other ingredients besides the flour mixture (which remains set aside) into the food processor with the oat/coconut/almond powder. Puree all these ingredients together until they form a thick, sticky syrup.
*Scrape the pureed mixture out of the food processor and into the bowl containing the flour mixture. Use a large, strong spoon or knead the flour mixture into the pureed mixture by hand. Or, if you have a large, table mixer with a bread hook, you could use that.
*Use a melon-ball scoop or soup spoon to dip 1-tablespoon-size balls onto a greased cookie sheet about 2 inches apart. Press down flat into a disc.
*Bake the cookies 6-7 minutes. Do NOT overbake. They should be pale and only slightly golden brown on the edges. They may be slightly shiny on the top with the center still a little soft. Let the cookies sit on the hot cookie sheet until they solidify. If you try to move them immediately, they will break apart. I personally bake these cookies in a toaster oven. When the timer goes off at 6 minutes, I turn off the toaster oven and let the cookies sit inside the still-warm oven for a minute. Then I let them continue to stay on the tray until they fully solidified, about 10 minutes.
*This recipe makes 6 dozen (72) cookies at 57 calories each.
*Note: These cookies freeze well and stay very fresh. You can also make this dough ahead of time and freeze for baking later. Shape the dough into balls, seal them in a freezer bag, and freeze them for up to 3 months. When ready to bake, allow them to thaw so you can press them flat before baking.
*Note: You can make this recipe gluten-free by substituting for the 1 cup of whole wheat pastry flour any of the following: 1 cup rolled oats ground into flour OR 1 cup ground almonds OR 1 cup tapioca flour.
↭ 🍁 ↭
Great deal
by Pampered 24 (5 out of 5 stars)
January 14, 2017

I can't understand why they have so many bad reviews. These are regular, normal RAW almonds. No salt, nothing but almonds. They have the normal crunch that a raw almond will have, not the snap of a roasted almond. They are tasty and the flavor is fresh and clean. Very well packed and arrived faster than promised. Nothing but great praise from me and my family. And for $12+ for 2 pounds it was a great deal.
↭ 🍁 ↭
Delicious!
by Kate McMurry,Top Contributor: Health & Wellness (5 out of 5 stars)
March 26, 2019

These almonds are delicious. I will definitely purchase them again!

I lightly roast these raw almonds in my toaster oven to give them even better flavor. I spread them evenly, about 3/4-inch thick, on an ungreased toaster-oven tray. I set the toaster oven to 250 degrees and bake them for 25-30 minutes. Almonds can burn a lot faster than you might expect, so be careful to not overbake them.

I eat these almonds on their own as a filling snack, and I also use them for baking. One excellent way to bake with them I have found is to use them to make delicious, vegan, chewy, cherry-chocolate-chip cookies. The addition of almonds imparts a deep, rich flavor to the cookies. Note that grinding up the ingredients in a food processor (other than, of course, not overbaking them) is the secret trick for giving these cookies a terrific, chewy texture.

VEGAN, CHERRY-CHOCOLATE-CHIP COOKIES

Ingredients
*1/2 cup rolled oats (144 calories)
*1/2 cup unsweetened coconut flakes (144 calories)
*1/2 cup (75 gm) lightly roasted almonds (410 calories
*1/2 cup coconut oil (960 calories)
*3/4 cup raw sugar (585 calories)
*1/4 cup maple syrup (163 calories)
*1 tablespoon honey (60 calories)
*1 T stevia (optional if you like your cookies less sweet)
*1 T vanilla
*1 teaspoon cherry extract OR 1 teaspoon almond extract
*1 tablespoon arrowroot powder (egg substitute)
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*6 tablespoon water (or cold tea)
*1 cup whole wheat pastry flour (336 calories)
*1 cup dried cherries (143 gm) (442 calories)
*1 cup vegan mini chocolate chips (175 gm) (887 calories)

Directions
*Preheat the oven to 350º. Grease cookie sheets.
*Chop up the dried cherries into small pieces, about the size of the mini chocolate chips.
*Place the flour, dried cherries and chocolate chips into a large bowl, mix them together well with a large spoon, and set aside.
*Place the oats, coconut flakes, and almonds in a Vitamix OR regular blender OR, ideally, a food processor. Grind them to a coarse powder. Don't worry if there are a few small chunks of the almonds. It will add interesting texture to the cookies.
*Place all the other ingredients besides the flour mixture (which remains set aside) into the food processor with the oat/coconut/almond powder. Puree all these ingredients together until they form a thick, sticky syrup.
*Scrape the pureed mixture out of the food processor and into the bowl containing the flour mixture. Use a large, strong spoon or knead the flour mixture into the pureed mixture by hand. Or, if you have a large, table mixer with a bread hook, you could use that.
*Use a melon-ball scoop or soup spoon to dip 1-tablespoon-size balls onto a greased cookie sheet about 2 inches apart. Press down flat into a disc.
*Bake the cookies 6-7 minutes. Do NOT overbake. They should be pale and only slightly golden brown on the edges. They may be slightly shiny on the top with the center still a little soft. Let the cookies sit on the hot cookie sheet until they solidify. If you try to move them immediately, they will break apart. I personally bake these cookies in a toaster oven. When the timer goes off at 6 minutes, I turn off the toaster oven and let the cookies sit inside the still-warm oven for a minute. Then I let them continue to stay on the tray until they fully solidified, about 10 minutes.
*This recipe makes 6 dozen (72) cookies at 57 calories each.
*Note: These cookies freeze well and stay very fresh. You can also make this dough ahead of time and freeze for baking later. Shape the dough into balls, seal them in a freezer bag, and freeze them for up to 3 months. When ready to bake, allow them to thaw so you can press them flat before baking.
*Note: You can make this recipe gluten-free by substituting for the 1 cup of whole wheat pastry flour any of the following: 1 cup rolled oats ground into flour OR 1 cup ground almonds OR 1 cup tapioca flour.
↭ 🍁 ↭
Absolutely hands down freshest, best tasting almond product ever!
by Crystal (5 out of 5 stars)
May 2, 2019

The best almonds ever. I don't think I knew what fresh almonds tasted like till I tasted these almonds. I don't think I knew what roasted almonds were supposed to taste like till I tasted these almonds. Absolutely, hands down, best almond product ever. I have them delivered via subscription as we can't seem to get enough of them in my home.
↭ 🍁 ↭
Nice Try But No
by Honest (2 out of 5 stars)
July 15, 2018

I think this is a good start but if Amazon is going to seriously be in the almond business, they need to go back to the drawing board.

First, these almonds are LIGHTLY roasted. Very lightly. If you've tasted Nut Harvest brand, these are even less roasted than those. I don't mind dry roasted almonds but these could stand a little more time in the oven.

Secondly, I wouldn't call these salted. I'm not a salt fiend by any stretch of the imagination. I actually prefer lightly salted almonds. But these...I don't detect any salt at all which, as lightly as they are roasted, makes them kind of mediocre.

Would I buy these again? No. If anything, the good part of these nuts is that it will prevent binge eating because they're not even good enough to actually crave.
↭ 🍁 ↭
Salted? More like a light dusting...
by FrankTank (1 out of 5 stars)
May 3, 2018

Label should be re done to state that these are BARELY salted. To say these are salted was very misleading. I've had "lightly salted" almonds from other brands and they are saltier than these by a long shot. The almonds also were not the best of quality. Some tasted like they were half roasted and others were almost raw. There just seemed to be an overall inconsistency. I figured I would give these a shot given the price. But, sadly I was very disappointed. I guess you get what you pay for in the end. Would not recommend these at all.
↭ 🍁 ↭
Low quality and low grade almonds at a premium price
by HP (1 out of 5 stars)
July 25, 2019

I got sold by the product description. I thought the almonds will be of equal quality as the ones sold by Whole Foods (well it is owned by amazon isn't it?!). Unfortunately, actual product, i.e. almonds, is way inferior in quality and grade. I couldn't tell the difference in taste (not texture) between these almonds and peanuts. Size of the almond clearly reflects to ongoing drought in California. One can buy much better quality almond at local grocery stores (including Whole foods) at same or lower price. Check out the picture to get an idea on quality. About 1/3rd of almonds are like that.

I really wonder how this product has received 4+ star reviews.
↭ 🍁 ↭
I wasn't thrilled with my product.
by Badger (3 out of 5 stars)
January 25, 2017

These are not the best almonds I've ever purchased. My specific issue is they're sort of rubbery/chewy... not a great experience from traditional Almonds.
↭ 🍁 ↭
perfectly salted
by Snoopy (5 out of 5 stars)
May 8, 2017

These almonds are perfectly salted, or should I say perfectly unsalted. I hate super salty snacks and these are really perfect. I mix these with dried fruits and the crunchiness and the sweet and sour fruits are a very nice combo.
↭ 🍁 ↭
Why are they pasturized?
by Glen Fullmer (1 out of 5 stars)
July 2, 2019

They seemed rather bland compared to other raw almonds that I have ordered from Amazon. Perhaps it is the pasteurization process that made them so. The price was better than some others, but the tastelessness made up for the good price. I was wondering why anyone would pasturize almonds, but upon a closer look I noticed that it appears that some bugs had been eating them. No, I didn't find any bugs or bug remains, but they do appear to have been eaten by something. These were not just them hitting against each other but as the picture shows the indentations were deep. I am definitely not going be buying this product in the future. Not only did taste very bland, look like they had been eaten by bugs, but I had to wait more than 3 weeks from the time I ordered them before they were delivered.
↭ 🍁 ↭
Not nearly as good as the COSTCO Kirkland Signature brand and they cost more.
by Skeeterfood (3 out of 5 stars)
April 16, 2018

These are nowhere near as good as the COSTCO Kirkland Signature dry roasted almonds I usually get for less. I decided to try these, since they were on sale for about the same price as the Kirkland ones. I also liked the idea of lightly salted since my only complaint for the Kirkland ones is they are a bit too salty, but what little salt there is does not stick to the Almonds and ends up at the bottom of the bag, so in the end they're basically unsalted. They also taste slightly over roasted and they're a lot smaller on average than the Kirkland ones. I won't be buying again.

Customers Who Bought This Item Also Bought

*If this is not the "Happy Belly Roasted & Salted California Almonds" product you were looking for, you can check the other results by clicking this link.  Details were last updated on Apr 18, 2024 12:45 +08.