Nuts come with their own biochemical preservatives (phytic acid and enzyme inhibitors) to keep them from spoiling until conditions are right for them to sprout. You can rid them of most of these mildly harmful chemicals by soaking them for 24 hours or so in slightly salt water. Many people find that soaking nuts also also makes them easier to digest. I keep a cup of almonds in a jar of water in the fridge, from which I scoop a handful or so every day as a healthy snack. When the water turns cloudy, pour it out and replace with fresh. For storage longer than a week or so, dry the nuts in a dehydrator or warm oven until no longer moist.
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