I have read about this process in Nourishing Traditions and on several Real Food Media blogs. If you google "phytic acid soaking" you will find a plethora of information on why people go through the trouble of soaking nuts, seeds, and grains. I am partial to this overview on The Nourishing Gourmet, and this overview on GNOWFGLINS.
4 cups of nuts
1 Tablespoon of sea salt
1. Put the water and salt into a non-reactive bowl or a glass canning jar. Stir to dissolve salt. Add nuts and stir. Cover with a sprouting screen or kitchen towel to keep dust and bugs out, but let it breathe.
2. Soak for different amounts of time, depending on the nut:
- pumpkin seeds, pecans, peanuts, almonds, macadamia, pine nuts, hazelnuts: 7 hours-overnight
- walnuts, 7 hours-overnight (store in fridge, walnuts have a high oil content that can spoil at room temperature)
- cashews, 6 hours only!, otherwise they get slimy
3. Dehydrate at 150 degrees or less until completely dry and crispy.