Almonds And Cyanide

I'm drying a bunch of almonds, and the first batch has almost reached the proper "brittle" stage, but they're still very flavorful and fairly bitter. I'm going to stop tasting raw almonds on the outside chance that these contain cyanide. I'll eventually shell and roast them, which should eliminate any risk.

It's still very hot (103, 104, 105 degrees F), but I've watered really well, and the garden seems to be thriving. I'm still canning squash, and soon will have large quantities of tomatoes as well. There may be a varmint eating my beans, and I've set a rat trap in the most likely spot.