Heat oven to 250°F (120°C).
Line a large rimmed baking sheet with parchment for easy cleanup. Use two sheets if you want a thinner layer.
In a huge bowl, combine Corn Chex, Rice Chex, Wheat Chex, pretzels, rye chips, and nuts.
Toss gently so the heavier nuts and chips don’t settle at the bottom.
In a measuring cup, whisk melted butter, Worcestershire, salt, garlic powder, onion powder, smoked paprika, pepper, and hot sauce.
Taste a tiny dab. Adjust salt and heat now so the flavor pops later.
Pour half the butter sauce over the bowl. Toss gently with a big spatula until coated.
Add the rest of the sauce. Toss again. This two-step method coats everything evenly without sogginess.
Spread the mix on the baking sheet(s) in an even layer.
Bake for 1 hour, stirring every 15 minutes to redistribute seasoning and prevent hot spots.
The mix should feel dry and crisp at the 60-minute mark. If still slightly soft, bake another 10–15 minutes.
Cool completely on the sheet. The mix continues to crisp as it cools.
Once cool, taste and finish with a light sprinkle of flaky salt if you crave extra pop.
