These are definitely a treat, but one that is loaded with real, good ingredients.
Line two baking sheets with baking parchment. Set aside.
In a heavy, deep sided pot add the sugar and cream. Mix well, then insert a candy thermometer into the mixture and bring to a boil.
Allow the candy to reach 245°F then add the butter, vanilla, peanuts, pumpkin seeds, and pecans.
Mix well, then remove the pot form the heat and scoop the candy mixture by the rounded tablespoon onto the prepared baking sheets. Work quickly, but carefully, as the candy will harden fairly quickly and the candy may get a little grainy.
Allow the candy to cool for 10 minutes, then drizzle the melted chocolate over the candies and sprinkle the tops with the coconut.
Let stand 1 hour at room temperature, and then chill in the refrigerator for 10 minutes to fully set the chocolate before serving.