Toast the nuts first if you choose (though watch out, pepitas can burn fast), but untoasted, unsalted nuts offer a nice clean flavor here. Feel free to substitute other nuts or other add-ins (like wheat germ for chia seeds or flaxseed). A candy thermometer is necessary for this recipe.
Mix the nuts and seeds together in a large glass or metal bowl. Prepare an 8x8 pan with parchment paper or aluminum foil, and grease well.
Heat the honey and water in a medium saucepan on medium-high. Use a candy thermometer to track the temperature as it rises to 275-degrees (soft crack stage). Stay close to the pan at all times! Once the honey starts boiling, it will bubble excessively, so keep stirring and use great caution.
As soon as it reaches 275-degrees, pour the honey mix over the nuts and seeds. Stir to coat. It will harden quickly, so move fast! Pour everything into the ready pan and press out evenly.
Let set out for an hour. Use a knife or bench knife to chop into squares. Store at room temperature in a sealed container between wax paper layers; they can also be frozen.
OM NOM NOM!