How To Remove Cyanide From Almonds

You can remove cyanide from almonds by soaking, blanching, roasting, or drying them, depending on whether you’re dealing with bitter or sweet almonds.
 
Bitter almonds contain amygdalin, which breaks down into cyanide, so they need proper processing before you eat them.
 
Sweet almonds have only trace amounts, which is why they’re the ones sold in stores.
 
If you’ve been wondering how to remove cyanide from almonds, the answer really comes down to which type you have and how you plan to use them.
 
In this post, we’ll look at how to remove cyanide from almonds safely, the methods that work, and the mistakes to avoid along the way.
 
Let’s get into it.
 

How to Remove Cyanide from Almonds: What Actually Works

You can remove cyanide from almonds by breaking down the amygdalin inside them, and heat, water, and time are your best tools.
 
Here’s how each method works:
 

1. Soaking Almonds in Water

Soaking is one of the simplest ways to remove cyanide from almonds.
 
Place the almonds in a bowl of water and let them soak for at least 24 to 48 hours.
 
The water draws out some of the amygdalin while the enzyme activity slowly breaks it down.
 
Change the water a couple of times during soaking so the compounds being released don’t just sit there.
 
This method works well for bitter almonds heading into homemade recipes, but it won’t eliminate cyanide entirely on its own.
 
That’s why soaking usually pairs with another step below.
 

2. Blanching in Boiling Water

Blanching almonds in boiling water is another effective way to remove cyanide from almonds.
 
Drop the almonds into boiling water for a few minutes, then transfer them to cold water.
 
The heat deactivates the enzyme that converts amygdalin into cyanide, and it also helps loosen the skins so you can slip them off easily.
 
Blanching won’t remove every trace of cyanide, but it significantly lowers the levels when done properly.
 
Just don’t skip the cold water plunge afterward, since it stops the cooking process and keeps the almonds firm.
 

3. Roasting Almonds at High Heat

Roasting is probably the most common method for removing cyanide from almonds at home.
 
Spread the almonds on a baking sheet and roast them at around 300°F (150°C) for 15 to 20 minutes.
 
The heat breaks down the remaining amygdalin and drives off hydrogen cyanide gas as the almonds cook.
 
Make sure your kitchen is well ventilated while you roast bitter almonds, since that gas has to go somewhere.
 
Roasting also improves flavor and texture, which is a nice bonus when you’re processing almonds for snacking or baking.
 

4. Drying and Grinding

Drying almonds thoroughly and then grinding them also helps remove cyanide from almonds over time.
 
Spread the soaked or blanched almonds out in a warm, dry spot or use a dehydrator until they’re completely dry.
 
The drying process gives the remaining compounds more time to break down, and grinding increases the surface area so any residual amygdalin degrades faster.
 
This is the method often used when making almond flour from bitter almonds.
 

Bitter Almonds vs. Sweet Almonds: Why It Matters

How you remove cyanide from almonds depends heavily on which kind you’re dealing with.
 
Here’s the difference:
 

1. Bitter Almonds Need Full Processing

Bitter almonds contain high levels of amygdalin, so they must go through soaking, blanching, roasting, or drying before they’re safe to eat.
 
In many countries, bitter almonds are actually sold only for processing, not for raw consumption.
 
 

2. Sweet Almonds Are Low Risk

Sweet almonds, the kind you find in grocery stores, contain only trace amounts of cyanide.
 
You don’t need to remove cyanide from sweet almonds before eating them, though soaking and roasting them can still improve taste and digestibility.
 

3. Never Eat Raw Bitter Almonds

A small handful of raw bitter almonds can deliver a dangerous dose of cyanide.
 
Always process them fully before they touch your plate.
 

Common Mistakes When Removing Cyanide from Almonds

Even when you know how to remove cyanide from almonds, a few slip-ups can undo your work.
 
Watch out for these:
 

1. Skipping the Ventilation

Roasting releases hydrogen cyanide gas, so keep a window open or run your exhaust fan.
 
 

2. Rushing the Soak

A quick rinse won’t remove cyanide from almonds, so give them the full 24 to 48 hours.
 

3. Assuming Roasting Fixes Everything

If the almonds weren’t soaked or blanched first, a short roast may not be enough to remove cyanide from almonds completely.
 

So, How to Remove Cyanide from Almonds?

You can remove cyanide from almonds by soaking, blanching, roasting, or drying them, with bitter almonds getting the full treatment and sweet almonds needing little more than a rinse.
 
For bitter almonds, soak them for a day or two, blanch them in boiling water, roast them at 300°F, and dry them fully.
 
For sweet almonds, enjoy them as they are.
 
Follow these steps and you’ll remove cyanide from almonds safely and confidently.