Place nuts in a shallow pan and bake in oven or toaster oven for 8 to 10 minutes, or until golden brown. Let cool.
In a mixing bowl cream butter and sugar until light and fluffy. Beat in honey, eggs, and vanilla.
In a separate bowl, combine flour, baking soda, cinnamon, and salt. Add to the creamed mixture, mixing until blended.
Stir in granola and nuts. Divide the dough in half.
On a floured cutting board, pat out into two logs making them about ½-inch thick, 1-½ inches wide and 14 inches long, spacing them at least 2 inches apart. Lay the baking sheet right next to the cutting board and carefully transfer the logs. Brush off any extra flour.
Bake in the middle of the 325° F preheated oven for 25 to 30 minutes or until lightly browned. Remove from oven.
Using two large spatulas, one supporting either end, transfer each log from the baking sheet to the wire rack. Let cool 5 minutes. Place on the cutting board. With a serrated knife slice diagonally at a 45° angle about ⅜ inch thick. Insert the wire rack into the baking sheet and place the slices standing up on the wire rack. Return to the oven for about 10 to 15 minutes minutes longer.
Allow to cool and store in a tightly covered container. Makes about 4 dozen.