My experience is limited to fresh pecans straight from the tree.  Cracked,
the nut meats are pale and very wet.  My dad always spread the whole nuts
out to let them "dry" for a while before we ate them.

I've read that commercial nuts are put in dryers to hasten the drying and
packaging process.  I don't know what temps they undergo or whether such
drying would be akin to light cooking, but surmise that this is what Kirt
may have in mind when he says that truly raw nuts are hard to find.

Theola