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Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
Spread the chopped almonds, cashews, pumpkin seeds, and sunflower seeds on the parchment-lined pan in a single layer. Toast in the preheated oven for 8–10 minutes, stirring once halfway through, until lightly golden and fragrant — watch closely in the last 2 minutes, as nuts and seeds can brown quickly. Transfer to a large mixing bowl and let cool for 5 minutes.
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