Make a brine by dissolving sea salt into filtered water. See table for amount to mix in. The amounts listed in the chart will give you a standard "salted" nut flavor (comparable to store-bought levels). By brining & soaking simultaneously, you won't need to add salt later.
Add raw nuts to a bowl. Pour enough brine over contents to cover completely, and let sit overnight. (EXCEPTION: Cashews should be soaked a maximum of 6 hours). Cover bowl with a clean dish towel or lid.
After soaking, drain nuts well and spread out in a single layer onto baking sheet lined with parchment paper or a silicone mat, or onto dehydrator sheets.
Dehydrate
Put in oven or dehydrator for 12 to 24 hours. (See table for proper time and temperature).
When the texture and taste are just right, remove from oven and let cool.
Optional Finish Roast
Some nuts will taste better if they are briefly roasted at a higher temperature than the dehydration. If there is no info for "finish roast?" in table below, then roasting isn't necessary or doesn't bring out any more flavors.
Set oven to appropriate temperature (see table below). Place nuts on parchment paper or silicone mat in a sheet pan and roast for the time specified.
Store in an airtight container in a cool, dry place. I keep mine in the fridge or freezer to add shelf-life.