Chili-Dusted Almonds and Walnuts

Ingredients

• 2 oz brown-rice cracker cakes salt-free ()
• 1 teaspoon cayenne pepper 
• 1 tablespoon coconut oil 
• 0.5 teaspoon kosher salt 
• 8 oz slivered almonds 
• 4 oz walnut pieces 

Equipment

• baking sheet
• oven

Directions

1. Heat oven to 350F.
2. Combine nuts and rice cakes on baking sheet.
3. Add cayenne, salt, and oil. Toss well, using your hands, to thoroughly distribute flavors.
4. Bake 6 minutes; stir. Continue baking until aromatic and almonds are deep gold (8 minutes more). Eat warm or at room temperature. Store in airtight container, at room temp, up to 1 week.