The shelf life of almonds varies from one year for dry roasted pieces to three years for raw almonds in their shells. Shelf life is affected by processing methods, moisture and the size of the pieces.Continue Reading
Almonds turn rancid when oxygen from the air reacts with their natural fats. Moisture speeds up the oxidizing process, causing almonds to turn bad more quickly. Exposure to light also shortens their shelf life.
The shelf life of almonds can be increased by storing them in a cool place away from sunlight, adding antioxidants during processing, and refrigerating or freezing them. Dry roasted almonds last longer than oil-roasted almonds.Learn more about Food Storage