Baked almonds are generally crunchier than their raw
counterpart, as after being baked in high temperatures
more moisture is released. Nutrition content for both
are similar.

Raw almonds have a sweeter flavor and slightly softer
bite to them, - ideal for people who want to use
for further cooking, such as baking. Or for those who
like the taste. Personally, I love the sweet flavour of
raw almonds. (if you like it raw, click here!)

More people are used to crunchy almonds, so the Baked
almonds would be great as a snack, or as a topping over any
cereal.
Which one is better? Well, it's based on your personal
preference :) Both pack a big punch of nutrients!