Begin toasting your nuts and seeds in a pan over medium-low heat. I used pecans, walnuts, sliced almonds, peanuts and sunflower seeds. Stir and cook for about four minutes. Add the butter and stir constantly until it has melted and coated the nuts. Increase heat to medium and add the honey and apple cider vinegar. Continue to stir until there is no longer liquid in the pan and the glaze has thickened and adhered to the nuts (about five minutes).Remove from heat and transfer to a parchment lined cookie sheet. Spread nuts into an even layer onto the cookie sheet, they will be extremely sticky at this point. This is when I sprinkle with salt so that I can get an even layer of saltiness.I let them sit and cool for about ten minutes while the oven is preheating to 350 degrees. Bake for ten minutes and be sure to check on them frequently towards the end so the nuts do not begin to burn (it can happen fast). Remove from heat and allow to cool.