Wild apricot kernels are rich in carbohydrates, proteins and fats but are high in amygdalin, which hydrolyzes to produce hydrogen cyanide (HCN), a toxic substance. This study aimed to reduce HCN levels in wild apricot kernels by soaking at different kernel sizes (0.34 mm to 11.66 mm) and soaking times (0.34 h to 11.66 h) under controlled conditions. The soaking was conducted at 30 ± 2°C with water replacement every hour and a water-to-kernel ratio of 10:1. Breaking the kernels into smaller sizes (7.88 mm), soaking for 10 h, reduced HCN levels to 36.13 mg/100 g but retaining high nutritional content (21.16% protein, 47.75% fat, and 21.22% carbohydrates) and yield (96.45%). The optimization of these conditions was performed using Design Expert software, which effectively minimized hydrogen cyanide (HCN) levels while maximizing the nutritional content.