Ingredients
1 cup raw almonds
1 oz Caveman Pepper jerky, pulsed in a food processor into coarse "dust"
1 tsp olive oil
Pinch of smoked paprika
Preparation
1
Coat the Almonds
Toss almonds with olive oil and jerky dust.
2
Roast
Spread on a baking sheet and roast at 350°F for 8–10 minutes, stirring once, until fragrant.
3
Cool & Store
Cool completely before storing — the coating crisps as it cools. Flavor swap: Sweet Volcano dust makes a sweet-heat candied-nut version — delicious, but no longer keto/paleo due to added sugar.