Soaked whole raw almonds
Essentially the purpose of soaking the nuts is to neutralise enzyme inhibitors naturally present in the nuts to prevent them from sprouting prematurely. These enzyme inhibitors can make it harder for us to digest the nuts.
Regardless of the health benefits, the lightly salted flavour of the soaked nuts is lovely - without all the extra salt that is loaded onto commercially roasted and salted nuts - and their crunchy texture after being dehydrated makes then a very more-ish snack!
All you need to do is cover the nuts or seeds in water (filtered preferably) with a few inches to spare above them as they will swell, and stir in a little pure salt (not table salt, it contains undesirable additives). We use an Aussie sea salt to soak them in - about a half to one teaspoonful per kilo of nuts - so we are getting the benefit of a few extra minerals in there as well. Leave to soak overnight and drain well in the morning.
Almonds after drying
You can then dry them in a very low oven or use a dehydrator on it's lowest setting, which is what I do to avoid heating up my kitchen. Dry them until they snap when you try to break them; this can take up to 14-15 hours in my dehydrator for large whole nuts.
I always have jars of nuts - plain or mixed with other nuts or dried fruits - on our kitchen counter (next to the fruit bowl) to encourage the kids to snack on these instead of crackers and biscuits. Generally, a small handful of nuts will stave off their hunger pangs long enough for me to finish cooking dinner too ;-)
If you are interested, you can read more about soaking nuts and seeds here, here and here.