The beauty of this recipe is its simplicity: The raw nuts and seeds toast while the maple syrup candies, creating a crispy bark as everything cools after baking (just imagine a cross between granola and brittle). It’s also extremely versatile, with some slight modifications. Can’t find raw pumpkin seeds or pistachios? Roasted will do, they’ll just be extra toasty. Don’t like almonds? Swap for more pecans or cashews! You can only find salted sunflower seeds? Those will work, just cut back on…