Preheat the oven to 300 F and line a rimmed baking sheet with parchment paper.

Place the chex, pretzels, pecans, and salt large bowl, then toss to combine.

Whisk together the butter and honey, then pour it over the chex mix, stirring constantly, until evenly coated.

Spread out on a parchment paper lined baking sheet and bake at 300 F for 20 minutes, then stir and bake for an additional 15-20 minutes, until browned and crisp.

Let cool then store in an airtight container for up to 2 weeks.

Preheat the oven to 300 F and line a rimmed baking sheet with parchment paper.

Place the chex, pretzels, crackers, nuts, and seasonings in a large bowl, then toss to combine.

Whisk together the tamari and butter, then pour it over the chex mix, stirring constantly, until evenly coated.

Spread out on a parchment paper lined baking sheet and bake at 300 F for 15 minutes, then stir and bake for an additional 10-15 minutes, until browned and crisp.

Let cool then store in an airtight container for up to 2 weeks.

Preheat the oven to 300 F and line a rimmed baking sheet with parchment paper.

Place the chex, pretzels, crackers, nuts, and seasonings in a large bowl, then toss to combine.

Whisk together the tamari, hot pepper sauce, and butter, then pour it over the chex mix, stirring constantly, until evenly coated.

Spread out on a parchment paper lined baking sheet and bake at 300 F for 15 minutes, then stir and bake for an additional 10-15 minutes, until browned and crisp.

Let cool then store in an airtight container for up to 2 weeks.