1 Cup Almonds in Grams
1 cup of almonds weighs 142 g (spooned and levelled, King Arthur Baking). Whole unblanched almonds. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.
Almonds are whole unblanched nuts, and a cup of them weighs 142 g. They are used in snacking, baking, granola and almond butter, where their sweet, mild flavour and their firm texture are an asset. Almonds keep well in an airtight container in a cool place, but their oils will turn rancid if they are stored warm for months, so the fridge is the safer place for a bag that will not be used quickly. Whole almonds, sliced almonds and chopped almonds all weigh differently per cup, because the pieces pack differently, so the weight on this page is for whole almonds, and chopped or sliced almonds should be weighed separately rather than assumed to match.
Almonds cups to grams conversion table
| Cups | Grams | Tablespoons |
|---|---|---|
| 1/4 cup | 35.5 g | 4 |
| 1/3 cup | 47.3 g | 5.3 |
| 1/2 cup | 71 g | 8 |
| 2/3 cup | 94.7 g | 10.7 |
| 3/4 cup | 106.5 g | 12 |
| 1 cup | 142 g | 16 |
| 1 1/2 cups | 213 g | 24 |
| 2 cups | 284 g | 32 |
| 3 cups | 426 g | 48 |
| 4 cups | 568 g | 64 |
One tablespoon of almonds weighs about 8.9 g, and a cup is 16 tablespoons, so the tablespoon column is simply the cup weight divided by 16. For small amounts, a scale that reads to the gram is far more reliable than a spoon, because a heaped tablespoon can weigh half as much again as a level one. All the values in this table are approximate, and they assume the ingredient is measured spooned and levelled, exactly as the source measured it.
Why a scale beats a cup for almonds
Dry pantry ingredients are the ones where a scale earns its keep fastest, because the amounts are small and the consequences are large. A teaspoon of baking soda is only about 6 g, but the difference between the right amount and double the amount is the difference between a cake that rises and one that tastes of soap and collapses. Spices are even more concentrated: a tablespoon of ground ginger weighs about 5 g, and that is enough to flavour a whole batch of biscuits. Nuts and dried fruit sit at the other end of the scale, where a cup is a substantial amount and the weight depends on how whole, chopped or packed the pieces are. Weighing dry ingredients is the only way to be consistent with small amounts, because a heaped spoon and a level spoon can differ by half.
Worked examples
Granola for the week
A granola that calls for 2 cups of whole almonds needs 284 g, roughly chopped and tossed with oats, seeds and honey before baking. The almonds give the granola its crunch and its protein, and they should be chopped coarsely rather than finely, because large pieces stay crisp in the oven while small pieces burn. Weigh the almonds whole and chop them afterwards, because a cup of chopped almonds weighs more than a cup of whole almonds and the granola will be too nutty if you measure after chopping.
Almond butter from scratch
Almond butter made at home uses 1 cup of almonds, which is 142 g, roasted until fragrant and then processed until smooth. The almonds need to be processed for several minutes, past the crumbly stage and the ball stage, until the oils release and the butter turns smooth and pourable. Weigh the almonds before roasting, because roasting drives off a little moisture and the roasted nuts weigh slightly less than the raw ones.
An almond cake
An almond cake that uses 1 1/2 cups of almonds needs 213 g, ground fine and folded into a batter of butter, sugar and eggs. The ground almonds give the cake a moist, dense crumb and a rich, nutty flavour that flour alone cannot match. Grind the almonds with a spoonful of the sugar from the recipe, because the sugar stops the nuts from turning into almond butter in the processor, and weigh them whole before grinding.
How the weight was measured
spooned and levelled means filling the cup with a spoon rather than plunging the cup into the bag or jar, then sweeping a straight knife across the top to level it off. Never scoop, and never tap the cup down, because both pack the ingredient and add weight. The difference between a spooned cup and a scooped cup can be 15 to 25 percent, which is enough to change a bake from tender to tough, so the method matters as much as the number. The source for the figure on this page is King Arthur Baking, and the confidence in the value is high. King Arthur Baking publishes a standard ingredient weight chart that recipe developers use as a reference, and this page follows that chart rather than any single cookbook. Where the chart gives a range or a note, we say so plainly instead of hiding the uncertainty. All the figures here are approximate conversions: natural ingredients vary by brand, variety, moisture and how finely they are chopped or ground, so when a recipe really matters, verify the weight with a kitchen scale.
Common mistakes
The most common mistake is using a heaped spoon when the recipe means a level one. A heaped tablespoon of a ground spice can weigh half as much again as a level tablespoon, which is enough to make a curry bitter or a cake taste of baking soda. The second is scooping a dry ingredient straight from the jar with the measuring spoon, which packs it; spoon it in and level it with a knife instead. The third is measuring over the mixing bowl, so an overshoot falls in and cannot be taken out; measure over a plate or a piece of paper. And the fourth is confusing ingredients that look alike: baking soda and baking powder, ground ginger and ground cinnamon, salt and sugar. They weigh differently and behave differently, and a mix-up cannot be fixed after mixing.
When this conversion matters most
This conversion matters most with leavening, salt and spices, where the amounts are small and the effect is large. Baking soda, baking powder and yeast all work within narrow ranges, and too much or too little changes the rise, the flavour and the texture. It matters less with nuts and dried fruit in a trail mix or a salad, where a few grams either way is invisible. It matters again in bulk baking and preserving, where a spice blend or a leavening mix is made in quantity and a cup-based error is multiplied across dozens of batches. When the ingredient is the difference between rising and not rising, weigh it.
What to do if you do not have a scale
If you do not have a scale, use proper measuring spoons for small amounts and level every spoon with the back of a knife. For cups of nuts, seeds or dried fruit, spoon the ingredient into a dry cup and level it, without pressing it down, because pressing packs the pieces and adds weight. For ground spices, spoon them in lightly and level them; do not tap the spoon, which settles the powder. For leavening and yeast, which are used in tiny amounts, a scale that reads to the gram is genuinely worth owning, because a single gram too much baking soda is noticeable in the finished cake.
Storing almonds
Airtight container in a cool place; refrigerate for longer keeping. Keeping almonds properly stored matters for the conversion as well as for the flavour: an ingredient that has absorbed moisture from the air weighs more per cup than a dry one, and one that has dried out weighs less. Store it in an airtight container, away from heat and light, and measure it in the state the recipe expects, not straight from a damp or stale bag.
Frequently asked questions
Do whole, sliced and chopped almonds weigh the same per cup?
No. Whole almonds weigh 142 g per cup, while chopped almonds pack more tightly and weigh more per cup, and sliced almonds are lighter because the thin slices leave more air. The difference can be 10 to 20 g per cup, which matters in a recipe where almonds are a major ingredient. Weigh the almonds in the form the recipe calls for, or weigh them whole and then chop or slice them, rather than measuring after preparing them.
How should I store almonds?
Almonds keep for several months in an airtight container in a cool, dry place, but their oils will turn rancid if they are stored warm for a long time. The fridge is the safer place, especially for a large bag, and the freezer is better still for long-term storage. Taste one before baking with almonds that have been stored for months: a rancid almond tastes bitter and stale, and it will flavour the whole bake.
Can I use cups instead of a scale for almonds?
Yes, but a scale is more accurate. If you measure almonds spooned and levelled, exactly as the figure on this page was measured, a cup will be close to 142 g, within a few grams. The problem is that most people scoop rather than spoon, which can add 15 to 25 percent to the weight, and that error is enough to change a bake. For everyday cooking, cups are fine. For baking, where the ratio of ingredients decides the result, weigh it and check the number on the scale.
How many tablespoons are in a cup of almonds?
There are 16 tablespoons in a US cup, so a cup of almonds is 16 tablespoons, and one tablespoon weighs about 8.9 g. A teaspoon weighs about 3 g. Tablespoons are useful when a recipe calls for a small amount, but they carry the same packing problem as cups: a heaped tablespoon can weigh half as much again as a level one, so level every spoon with the back of a knife, and use a scale for small amounts when accuracy matters.
Does the weight change if I pack or sift almonds?
Yes, and this is the single biggest source of error in cup measurements. almonds is measured spooned and levelled, and a scooped cup can weigh 15 to 25 percent more than a spooned cup, because scooping packs the ingredient down. Sifting has the opposite effect: it adds air and makes the cup lighter. Always measure the way the figure on this page was measured, spooned and levelled, and the weight will match the table.