Hampton offers different types of almonds including natural, blanched, and roasted products. It varies in sliced, diced and slivered cuts, and it can be offered with custom specifications.

Natural Whole Almonds

Natural Almonds are hulled and shelled almonds. We offer them with different sizes in assorted grades. You can also specify the size you want to order. Please take a look at our varieties.

Nonpareils were created in 1879 by A. T. Hatch in Suisun California. and now constitute 51% of all the almonds produced in California. They were among the first almond varieties created in California and have proved themselves successful from the beginning. Nonpareils are considered to be the most important almond variety in California because of their continually high productivity and high market demand.

With the widest range of uses among the marketing categories, Nonpareils are readily blanched and cut for processed forms. A thin outer shell and smooth kernel allow for easy, blemish-free processing. As a result, Nonpareils are used anywhere an attractive appearance or strong almond ID is important.

The actual Mission variety originated in Texas in 1891 and was initially called the Texas variety. It has a small ounce count of 25 to 28.

Mission variety almonds have a thick, stout shell and wrinkled kernel. The skin of a Mission almond has a deep brownish-red hue, darker than the Nonpareil. The kernels are also wider than the Nonpareil and have a stronger flavor. Though the Mission’s deep wrinkles render it unsuitable for blanching, they help the nut hold seasonings and adhere to other foods, and are perfect for use in snack mixes and ice creams. Their robust flavor is especially enhanced by roasting.

This classification includes a number of varieties, all of which are blanchable, and used primarily in manufactured products. California shells are of medium thickness, and their skins have a color that is slightly darker than the Nonpareil. As a result, the California variety is quite adaptable, and well suited for nearly any process or application.

The Carmel was introduced in 1966 in Le Grand California Actually a member of the California type varieties, the Carmel has become popular enough to warrant its own classification. A soft-shell variety, Carmel almonds are often used for blanching and roasting. Because they are easily processed, Carmel types are often substituted for both Nonpareil and California.