The process of soaking raw nuts to improve digestibility and eliminate anti-nutrients.
Place raw nuts in a large glass bowl (I use this one).
Add enough filtered water to cover.
Stir in sea salt.
Leave uncovered on the counter for 8 hours or overnight for almonds, European almonds, pecans, hazelnuts, and macadamias.
No more than 4-6 hours for cashews, walnuts, peanuts, pistachios and brazil nuts (else they will get moldy and/or slimy).
Do not mix raw nuts while soaking. You may mix while dehydrating.
Drain water completely.
Dry in a warm oven no hotter than 150 F/ 66 C until dry. If your oven can't be set that low, use a food dehydrator (I like this one).
Store crispy nuts in airtight containers in the refrigerator or cool, dark pantry.
Do not mix different types of raw nuts together when soaking. Soak almonds separate from cashews, for example. This minimizes chances for mold developing. Also, the soaking times for various nuts are different.
Instead of soaking peanuts, this traditional boiled peanuts recipe is an option too.