This recipe is very forgiving, use what you have and it will probably work out just fine. Unroasted, unsalted nuts and seeds are the healthiest option. I don’t use any nuts or seeds with salt or oils on them, with the exception of roasted organic pumpkin seeds, but raw works great too.
2 1/2 C mixed raw nuts and seeds; I generally use a mix of almonds, pecans, walnuts and brazil nuts. If I’m running low on nuts, I’ll throw in some seeds to make up the 2 1/2 Cups; pumpkin, chia, flax, sesame, sunflower.
Put the nuts and seeds into a large mixing bowl, add 1/2 cup of maple syrup (honey would work as well but you may need to heat it first so it’s thinner and coats the nuts well), 1/2 tsp of high quality salt (I use Redmond Real Salt) and 1/2 tsp cinnamon. Toss all the coat the nuts well.
Spread blend out on a parchment-lined baking sheet, adding more syrup if required so all the nuts are surrounded by a thin layer of syrup.
Bake in a pre-heated oven at 350 degrees until the syrup is bubbling all over, stirring occasionally to keep the syrup well distributed. If you find some patches are browning too fast and not coated with enough syrup, you can pour a little more syrup on the pan so all the nuts are surrounded.
All the blend to bubble for 10-15 minutes, watching closely to avoid it getting too dark/burnt. The last five minutes of cooking are very important, I’ve scorched many a pan of expensive nuts- so don’t leave it alone!
When the mixture has bubbled and thickened, remove it from the oven and let cool completely before breaking into chunks. Store in an airtight container.