That seems logical, but that would get messy and hard to do. I think that the longer you soaked the nut the better. I checked Nourishing Traditions book and the suggestion is to soak legumes longer than nuts (higher phytic content in legumes?) and the soaking time for all nuts is the same. Dried legumes are harder than nuts, even almonds, though.

And maybe soaking in salted water helps to permeate the nut? I don't know. Just find it interesting. Nourishing Traditions does talk about an indigenous group that ground nuts into a flour and then soaked and roasted the flour. Sounds like too much trouble....

I'm just thinking that the soaking/roasting could only help and not hurt.