Nuts are problematic. Raw nuts have anti-nutrients to keep them inert prior to sprouting, such as phytic acid which impairs absorption of minerals in the gut. So eating plenty of raw nuts starts having diminishing returns. Macadamia nuts are lower in phytic acid. 

Roasting reduces the phytic acid effect, but roasting oxidizes unsaturated fats, especially the polyunsaturated fats, so there is a diminishing return there as well.

A good compromise that many cultures evolved is to soak nuts for a day or two, which initiates the germination process and mitigates the phytic acid effect. 

Personally, I prefer to soak nuts a day or two until they get the crunchy texture and then salt and lightly roast (under 200F) until dry.