~ 4 cups


Prep Time: 0 Minutes
Cook Time: 30 Minutes 


Approx. Total/Net Carbs for Entire Dish: 
115 g / 80 g


  • 8-10 strips of bacon

  • 4 cups assorted raw nuts

  • 1/2 tsp ground cumin

  • 1/2 tsp cayenne

  • 1/2 tsp ground cinnamon

  • Dash of nutmeg

  • 1 tsp salt

Tips & Substitutions

  • If you find that your nuts don’t have the consistency you want, you can try adding a few drops of water to the nuts after step 5, putting the nuts on a baking sheet and putting them in the oven at 350 F for 5 minutes or so until they’ve dried out. This can change the texture, but you have to be careful they don't burn! See if it works for you.

  • If you like to soak your nuts to improve disgestability and improve bioavailablity of nutrients, submerge your nuts in filtered/spring water and 1-2 tablespoons of salt for at least 7 hours. Then rinse your nuts to remove the salt residue. Spread them out in a single layer on a baking sheet and dry at a lower temperature (< 150 F). This can take between 12 - 24 hours. You can soak most nuts including walnuts, macadamia nuts, almonds, and cashews (although soaking these usually takes less time). However, brazil nuts can be a bit tricky due to their fat content. Now, at the end of this process your nuts should already be a bit crispy so you cook time for this recipe will likely be less.


  1. Fry bacon in pan over medium high heat until crispy and fully cooked.

  2. Transfer bacon out of pan onto a plate. Allow bacon fat to cool and then transfer to a jar or other appropriate container. Avoid transferring hot things into plastic and please note that if you transfer the fat before it has cooled enough you risk cracking the glass of whatever container you put it in.

  3. Chop bacon into small pieces - like bite-sized snacks.

  4. There should be a small sheen of bacon fat still in your pan. Add nuts to pan and cook until golden.

  5. Add your spices and sauté until fragrant, 1-2 minutes.

  6. At this point there should not be any excess oil in your pan and your nuts should have darkened and have a nice roasted taste. Add back your bacon, salt, allow to cool, and then dig in.