How can I use a large quantity of raw almonds all at once?

As Stephie implied, after "a couple years", I'd bet your raw almonds are rancid and whatever you do with them would just be throwing good ingredients after bad. But eat a couple and see for yourself. If they're ok, I'd make almond butter, that would let you use all of them quickly.

Some things that are made almost entirely of almonds (plus elbow grease), and thus will use up a large quantity of almonds:

• Almond butter (need to add: nothing. Well, salt, if you like.)
• Almond milk (need to add: water)

And then there are more dessert recipes than you can shake a stick at, but they take increasing amounts of other ingredients, and thus decreasing amounts of almonds.

• Marzipan (need to add: sugar, rosewater)
• Macarons (need to add: sugar, eggs, some sort of icing/frosting)
• Almond torte (ditto)
• Almond brittle (need to add: sugar, corn syrup, butter, salt)
• Almond pasta [variation on Hungarian dióstészta] (need to add: cooked pasta of your choice [e.g. broken-up fettuccine or small egg noodles], sweetening of your choice [sugar or honey or even artificial sweeteners will all work])

Almost all nuts, so long as they haven't gone rancid on you, are very versatile:

• Whenever I travel, I bring a bag of raw almonds. (raw simply because I prefer the flavor to roasted). If I end up missing a meal (not enough time to grab food when changing flights, sessions ran long and I'm tired from jetlag, meetings over lunch, etc.), then I have something easy to snack on.

• If you go hiking, you can make a trail mix -- nuts, dried fruit, maybe some candies (m&ms are less messy than bare chocolate) or granola.

• You can add them to many types of quick breads. (although walnuts & pecans are typically my go-to nut for this)

• If you grind them up, you can use them as the breadcrumbs in most three-part dredges. (I don't know if I'm use it for deep frying, but it's great for pan frying ... especially fish)

• They're great in deserts -- chop & sprinkle over ice cream or frosted cakes, mixed into brownies, etc.

• They can be an appetizer -- heat in a dry pan, add a bit of butter, then spices and maybe a little bit of sugar to make spiced nuts.

There are so many uses, that I'm guessing this question will likely get closed. You can put it on cereal for breakfast, a small bag with your lunch or as a snack, etc.

Assuming that they are not rancid...almond brittle (or mixed nut brittle...with other nuts, pecans, cashews, peanuts). There are many recipes out there like this one: http://www.myrecipes.com/recipe/almond-brittle. This one will use them up about a cup at a time (1 cup whole == 3/4 cup chopped +/-)

You have a lot of answers already, but I'd like to add Curries as another solutions.

Using nuts in curries is a fantastic idea in my opinion! The last curry I did had some pistachios ground up in the blender with some broth, you end up with a really thick, sustaining and delicious sauce.

my raw almonds were two years old as well and I just used this recipe to make candied slivered almonds that are delicious!

http://www.kraftrecipes.com/recipes/caramelized-almonds-57033.aspx