To toast the pecans and sunflower seeds: Preheat the oven to 350°F. Put both seeds and nuts on a parchment lined baking sheet and bake for 11 minutes. Cool completely.
Drop the temperature in the oven to 325°F and reuse the same parchment sheet for the next step.
In a medium saucepan, combine the butter with the brown sugar. Over low heat, stir mixture until melted and combined. Raise the heat to high and bring the butter and sugar mixture to a boil. Boil for one minute and remove from heat.
Add in both the seeds and the pecans. Stir and spread out on the prepared baking sheet. Bake for 10 minutes, stir the mixture and bake for another six minutes. Let cool completely. Break apart and store either in the freezer for up to one month or in an airtight container for one week.
This crunchy caramel mix is delicious as a snack, served with a bowl of ice cream as a quick dessert or over yogurt as a fun breakfast treat.