While the "raw food" community rails and rants that these pasteurized almonds are now completely and utterly dead... and all enzymes are killed off, I seriously doubt it.
The pasteurization process lasts all of about 20 seconds from what I understand, at 160-200 degrees I think. I just don't believe that's enough time to negate everything that is going on inside a nut since all the info on soaking that I've read states 12-24 hours is necessary. But I could be wrong... maybe the next time I'm soaking some almonds to make some almond milk (I'm very lactose intolerant) I'll keep a few by to see if they are actually sprout-able.
So, I guess I don't have any definite answers for you... just my own guesses, and an urge to test those nuts out to see if pasteurization is as "deadly" to the rawness of a nut as those nutty raw foodies believe it is.