Place the macadamias in a bowl. Dissolve the salt in a little boiling water and add to the macadamias with the water. Cover and leave on the bench top for at least 7 hours but no longer than 12. Rinse and drain completely in a colander.
Place the nuts on the tray of a dehydrator and dehydrate for 12 hours at 75C, until completely dry and crisp. Alternatively, preheat the oven to 70C. Place the nuts on a baking tray and dry the nuts for 12-20 hours, checking every couple of hours, until completely dry and crisp.
Store in an airtight container in the fridge.