Almonds

petalouda

A long time ago I read about the prussic acid contained in almond skins so I always blanch my raw organic almonds. I dip them in boiling water for 45 seconds & then in cool water for a minute or so… Am I cooking them this way?

starjen42

I just looked into this online and found that domestic (sweet) almonds do not have the toxin, only wild (bitter) almonds do. So I don’t think you have to worry. :)