Soak your walnuts for at least 4 hours, or overnight.
Drain and rinse well, until all the colour has come out (this removes the bitterness and phytate nutrient inhibitors). Shake and drain well - I normally leave them in the sink for 5-10 minutes to drain out while doing something else, otherwise you can dab them with a tea towel to dry (this will speed up your dehydrating/baking time). You still want a bit of moisture on them so the cinnamon mixture will stick.
Add in a bowl with the cinnamon, vanilla powder, coconut sugar and sea salt, and stir for a good minute until all of the walnuts are well covered and there is no more cinnamon mix in the bottom of the bowl.
To dehydrate, place the walnut mixture in a single layer on a baking sheet (teflon/silicon or regular baking paper), and dry for 12-24 hours at 41°C (106°F) until they’re super crunchy to bite. To oven bake, place in a single layer on an oven tray and fan bake for 12-15 minutes at 150°C (302°F) until just crunchy and dry.
Leave to cool completely until they're fully dry and crunchy, then place in a glass jar in the fridge in hot weather, or in your cupboard if it’s relatively cool.