Preheat the oven to 250° F, and line a cookie sheet with parchment paper.
Combine Chex, pretzels and nuts in large bowl.
Melt butter, and mix with remaining ingredients. Pour over cereal mixture, and stir until evenly coated.
Spread in an even layer on the prepared cookie sheet. Bake for 45 minutes, stirring every 15 minutes or so, until cereal has started to harden and turn golden.
Cool completely, and store in an airtight container for up to a week.
Notes / Variations
GLUTEN-FREE: swap out regular pretzels for gluten-free; I prefer Trader Joe's brand or Glutino.