Preheat the oven to 300ºF and line a baking sheet with parchment paper. Evenly spread the cashews and pecans on the baking sheet, and bake for 10-15 minutes, or until the begin to turn golden.

While the nuts are toasting, mix together all the ingredients in the honey mustard mixture until smooth.

When the nuts have been toasted, add them to the honey mustard mixture along with the pumpkin seeds and plantain chips.

Stir to combine, then spread the mixture evenly over the baking sheet.

Lower the temperature to 225ºF, and bake for 30 minutes, or until golden brown.

Turn the oven off and crack the door for 3-5 minutes, then shut the oven door and let the trail mix cool down with the oven for an additional 20 minutes. Keep checking to make sure the mixture doesn’t over brown.

Finally remove the trail mix from the oven, and let it cool completely before storing in an airtight container. This trail mix keeps well for several weeks if it lasts that long.