With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper, as well as an 8-inch (20 cm) square baking dish, letting the parchment paper hang over two sides.
Place the puffed rice and almonds on the baking sheet. Roast for 10 minutes. Let cool.
Meanwhile, in a saucepan, bring the honey, butter and brown sugar to a boil. Let simmer for 1 minute.
In a large bowl, thoroughly combine the puffed rice, almonds and raisins with the honey mixture. Firmly press into the baking dish. Let cool completely, then cut into bars. The bars will keep for 1 week in an airtight container at room temperature.