Fill the bottom of a small bowl with salt, cinnamon sugar, Cajun seasoning, or one of your favorite dry mixes. Toss the almonds in the dry mix until they are evenly coated. Line a baking sheet with parchment paper. Pour the almonds onto the parchment paper. Spread them out evenly on the baking sheet. The almonds should be lying flat, and not overlapping each other, on the parchment paper. If your oven’s lowest temperature setting is above 150 °F (66 °C), then bake them on the lowest setting for 8 to 10 hours. The almonds are done when they taste dry, or when their centers are dry and not wet and soft. Make sure your almonds are completely dry before storing them. If they are not completely dry, mold will grow on them, even if they are stored in an airtight container. Set your dehydrator to 150 °F (66 °C). Lay the almonds in a single layer on the dehydrator trays. Place the almonds in the dehydrator for 12 to 24 hours, or until crispy. You do not need to line the dehydrator trays with parchment paper. Let the almonds cool to room temperature, about an hour. Place the almonds in a mason jar, or a plastic or glass container that is airtight. Store them in your pantry for 1 month. You can also store them in the fridge for up to 6 months.
Season the almonds with salt or a dry mix if you want to. Lay them on a baking sheet. Cook the almonds in a 150 °F (66 °C) oven for 12 to 24 hours. Use a dehydrator to dry them if you have one. Store the almonds in an airtight container.