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