In a large bowl, toss together the sunflower seeds, pumpkin seeds, sunflower oil, and kosher salt. In a large cast-iron or heavy-bottomed skillet over medium heat, toast the seeds until they are golden brown and crispy (about 15 minutes), stirring frequently to ensure they cook evenly and don’t burn.

Transfer seeds back to the large bowl and allow to cool completely at room temperature.

Gently stir in the red chile powder, cherries, apricots, and chocolate chips. Store in an airtight container in the refrigerator for up to 1 month.