- Rinse the shelled nuts under cold water and put them in a bowl of cold filtered water. Use 1 tablespoon of sea salt for every 4 cups of nuts.
- Leave them soaking in a warm place for at least 7 hours. Up to 18 hours is even better.
- Drain the nuts, using a colander
- Transfer the nuts to a food dehydrator, and dehydrate at 115 degrees for 24 hours. You want the nuts to be completely dry when you remove them.
- Store your nuts in an air tight container, preferably in the fridge or freezer.
Note: Almonds, hazelnuts, peanuts, cashews, macadamia nuts, pepitas, and pecans can all be stored in an air tight container at room temperature if you are tight on fridge/freezer space. Walnuts should always be stored in an air tight container in the refrigerator due to their high levels of triple unsaturated linolenic acid, which promote rancidity. Cashews should not be soaked more than 6 hours, and should be dried in the oven at 200 degrees.