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Member's Mark Roasted Almonds with Sea Salt (40 oz.)

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Original price $0.99
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Original price $0.99
Current price $0.00
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Features:

  • 12 month shelf life
  • Kosher
  • Resealable bag
  • Net weight: 2.5 pounds (40 ounces)
  • Delicious California almonds with sea salt
  • Great for snacking
  • Excellent source of vitamin E
  • Kosher
  • Resealable bag

Shipping Methods:

-UPS 3 Day Select

-FedEx 2Day

FedEx 2Day Delivery only items marked under Grocery, Household Essentials & Pet

We have a Free 30-day FREE return policy, which means you have 30 days after receiving your item to request a return.

Please Visit: Refund Policy

ALL items are brand-new, unused, unopened, undamaged in its original packaging (where packaging is applicable)

All expiration dates on applicable items, are within a reasonable time frame. If you receive an expired or close to expire product, the item(s) will be replaced at no cost or refunded if preferred. No need to return it.

Product Details

Member's Mark Roasted Almonds with Sea Salt (40 oz.) are a healthy and satisfying treat to enjoy at any time. These almonds are roasted for extra crunchiness and seasoned to perfection with sea salt. Roasted and salted almonds are the perfect snack to enjoy anywhere: at home, in the office, on a picnic or when you're hiking off the beaten path.

What Are the Health Benefits of Almonds

Delicious and nutritious, Member's Mark Roasted Almonds with Sea Salt can be a great way to get Vitamin E and other important nutrients on-the-go.

Where Are Almonds Grown

Member's Mark Roasted Almonds with Sea Salt come from California, the only place in North America that grows almonds commercially. In the past 30 years, California's almond yield has quadrupled, with more than 450,000 acres in the lush San Joaquin and Sacramento Valleys under almond cultivation.

Other Benefits of These Roasted Almonds

Packed in a convenient resealable bag, these dry roasted almonds have a 12-month shelf life. In addition, these roasted almonds with sea salt are certified kosher.



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