Canned salted nuts, almonds, pecans, hazel, are expensive as a snack. In the Baking Goods sections, these nuts are found raw and unsalted in 1 kg (2 lb. +) packages, much lower in cost, but without flavor.
The Canadian Press recently published this recipe for salted almonds, which we use. Slightly varied, it works with other raw, bulk nuts.
Recipe from Michele Anna Jordan, author of "Salt and Pepper" (Broadway).

Juice 1 lemon (or 1 teaspoon lemon juice).
1 (5ml) teaspoon sugar
1 cup (250ml) raw unsalted almonds, skin on
1 tablespoon (15 ml) (1 teaspoon) kosher or table salt.
(Amounts in ( ) are my variation).

In a small bowl, combine lemon juice and sugar. Add almonds, toss and mix, and set aside for 30 minutes, stirring every few minutes.
Drain off lemon juice and sugar. Spread nuts on a baking sheet.
Bake for 25-30 minutes at 300 F (150 C) until almonds are lightly browned and give off their aroma. DO NOT let them burn (I use 250 F), examine and shake pan lightly a couple of times during baking.

Remove from oven, let cool. Store in a sealed container until ready to serve (They don't last long enough with us to worry about storage).