Use a container at least twice the size of the amount of almonds you’re using. They swell to about twice the size and will soak up much of the water.
Cover the nuts with warm water and let sit in a warm place for about 12 hours or overnight. After about 12 hours, or in the morning, drain the water, add one teaspoon of salt, and fill again with warm water to let soak for another 8-12 hours.
After the final salt water soak, drain the almonds and dehydrate until crisp. This may take 6-8 hours. Use the nut setting on your dehydrator or the lowest temperature available on your oven.
If you can't find raw, purchase unroasted and unsalted nuts and seeds.
Variations - you can use the same method for many nuts and seeds; walnuts, pecans, peanuts, sunflower seeds, pumpkin/pepita seeds, etc.