Pulse the Caveman Pepper jerky in a food processor until it breaks down into a coarse, sandy texture — you want a dust, not a powder. A few slightly larger flecks are fine; they add texture and little bursts of concentrated flavor. Set it aside in a small bowl.

In a medium bowl, toss the raw almonds with the olive oil until every almond is lightly and evenly coated. Add the jerky dust and smoked paprika, then toss again, stirring from the bottom to make sure the coating adheres to all sides. The oil is what helps the dust stick during roasting.

Spread the coated almonds in a single layer on a baking sheet, giving them space so they roast rather than steam. Roast at 350°F for 8–10 minutes, stirring once halfway through, until they're fragrant and the coating has darkened slightly. Watch them closely toward the end — nuts go from perfectly roasted to burnt very quickly.

Let the almonds cool completely on the baking sheet before transferring them to a bowl or jar. The coating crisps up as it cools, so patience here is rewarded with a crunchier final result. Store in an airtight container at room temperature for up to two weeks.

Sweet Volcano dust makes a sweet-heat candied-nut version — delicious, but no longer keto/paleo due to added sugar.