The mix can easily be made quite a bit ahead, then kept in airtight containers at room temperature until you're ready to package for gifting. Better keep them hidden from the snackers in the house.
4 cups each, corn and rice cereal squares (read Chex)
4 cups broken pieces of sesame flavored rice crackers
2 cups teeny-tiny pretzels or pretzel sticks, broken
1 1/4 cups wasabi peas
1/2 cup each, lightly salted dry-roasted peanuts, and lightly salted almonds (regular or smoked)
1 stick (8 tablespoons) unsalted butter
2 tablespoons sugar
2 tablespoons curry powder
2 tablespoons reduced-sodium soy sauce
2 teaspoons white wine Worcestershire sauce
1 teaspoon each, garlic powder and ground cumin
1/2 teaspoon (or less) cayenne pepper
Heat oven to 200 degrees. Spray-coat 2 jelly roll pans, i.e. baking sheets with sides.
In a very large bowl (or big cooking pot), combine corn and rice cereal squares, broken sesame rice crackers, pretzels, wasabi peas, peanuts and almonds.
In a small saucepan, over medium, melt the stick of butter. Whisk in sugar, curry powder, soy sauce, Worcestershire, garlic powder, ground cumin and cayenne. Pour butter mixture over cereal mixture, tossing gently to coat all ingredients.
Spread mixture on prepared pans. Bake for 45 to 50 minutes, switching pans on shelves halfway through baking time.
Remove to wire racks to cool. Cool completely before packaging in airtight containers.
Makes about 16 cups.