Heat oven to 350ºF. Combine nuts and rice cakes on baking sheet. Add cayenne, salt, and oil. Toss well, using your hands, to thoroughly distribute flavors.
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.
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