Toss almonds and salt in a large pan over medium-low heat and toast 2-3 minutes. Add peanuts and occasionally toss until the sides start to brown and it becomes fragrant. Remove from heat and transfer to a bowl.
Add pumpkin seeds and raisins.
Once completely cool, add chocolate chips. Store in an airtight container in the refrigerator for the most long-lasting.
Notes
Serve It With: Fruit, yogurt, oatmeal, or overnight oats. Or enjoy it alone as a crunchy snack.
Allergic to peanuts: Replace peanuts with another type of nut or seed
Storage: Refrigerate in an air-tight container
Other Add-Ins: Pecans, walnuts, cashews, hazelnuts, Brazil nuts, macadamia, pistachios, sunflower seeds, coconut flakes, dried cranberries, dried blueberries, goji berries, dried cherries, banana chips, dark chocolate chips and cacao nibs