Triple Nut mixture:
1 cup pecan halves
1 cup peanuts (I buy them roasted and salted)
1 cup cashews (I buy them roasted and salted)
6 tablespoons butter, melted
2 teaspoons sugar
1 ½ teaspoons black pepper
1 ½ teaspoons paprika
1 teaspoon kosher salt
¾ teaspoon chili powder
½ teaspoon cayenne pepper

Directions:
Preheat oven to 300 degrees and line a baking sheet with parchment paper.

Place the nuts on the baking sheet in a single layer and roast for 15 minutes, stirring halfway through.

Remove from oven and transfer nuts to a medium bowl. Toss nuts with remaining ingredients until evenly coated and combined.

Spread the coated nuts evenly onto baking sheet again and roast for another 5 minutes. Remove tray from oven and set aside to cool. Leave oven on at 300 degrees.

Chex Mix Ingredients:
7 tablespoons butter, melted
2 ½ tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce (or favorite hot sauce)
1 teaspoon garlic powder
1 teaspoon kosher salt
4 cups Corn Chex
3 cups Rice Chex
2 cups Wheat Chex
1 cup sea salt bagel chips, broken into small pieces
1 cup pretzel sticks, broken in half

Directions:
In a large bowl, whisk together the melted butter, Worcestershire sauce, hot sauce, garlic powder and salt until combined.

Add the cereals, bagel chips and pretzels and toss until evenly coated and well combined. Pour the mixture into a large baking dish or roasting pan, spreading out into an even layer.

Roast at 300 degrees for 40 to 45 minutes, stirring every 10 minutes, until the mixture is dry and toasty. Remove the dish from the oven and let cool on a wire rack for 5 minutes.

Add the nuts to the Chex mixture and toss until well combined. For best flavor, prepare the mix at least 10 hours before serving so that the flavors have time to meld together. Store at room temperature in large tins or plastic zipper bags for up to 10 days.