I'm trying to make noyau parfait, loosely following the Chez Panisse Desserts instructions. I've bought a little bag of apricot kernels from a health food store (refrigerated but otherwise unprocessed, I believe), and I know I'm supposed to toast them in a medium oven for 5-10 minutes to denature the cyanide components, which might make a consumer ill. But here's the problem - even two minutes at 350F/180C is over-toasting them. They don't taste like bitter almonds - which they most certainly do when raw - but rather like too-toasted hazelnuts. Has anyone had this problem, and does anyone actually know the temperature they need to reach to denature the cyanide?
My oven temperature is accurate. While poisoning due to apricot kernels is very rare, I'd feel better if anyone could shed some light on this!