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1
Preheat oven to 325 degrees F. Lightly grease an 8 by 8-inch baking dish and set aside.
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2
In a small saucepan melt butter with honey over low heat, stirring.
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3
In a large bowl stir together oats, almonds, pecans, pumpkin seeds, sunflower seeds, cinnamon and salt.
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4
Pour butter mixture over oat mixture and stir until combined well.
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5
On a large baking sheet, spread the granola evenly in a thin layer.
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6
Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.
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7
(Do not overcook; the granola will crisp more when cooled.)
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8
Cool the granola in the pan on top of the stove and stir in the raisins.
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9
When the granola is completely cooled, place in a large bowl.
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10
Combine the brown sugar, corn syrup, and peanut butter in a small saucepan over medium-high heat.
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11
Stir constantly until the sugar is dissolved and the mixture is at a boil.
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12
Remove from the heat and pour the mixture over the granola, stirring to coat well.
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13
Cool slightly and press into the prepared baking dish and let cool completely and harden.
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14
Cut the mixture into ten 1 1/4 by 4-inch bars and serve at room temperature.
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15
(The bars may be kept in an airtight container at room temperature for up to 1 week.)
