Preheat oven to 325 degrees.

Place the cereals, pretzels, Fritos and nuts into your largest bowl. In a small saucepan, melt the butter. When it is nearly melted, add the Worcestershire sauce, Tabasco, garlic powder and smoked salt (if using). Once it’s all melted together, remove the saucepan from the heat.

Pour some of the butter mixture over the cereal, stopping to mix after each addition (if you have someone around who can pour as you mix, this process goes much faster). When all the butter is incorporated and the cereal appears to be well-coated, pour the cereal equally into two roasting pans (if you happen to have one of those very deep disposable ones, you might be able to get away with cramming it all in that. Stirring could be a problem, though).

Place in oven and roast for 45 minutes to an hour. Remove the pans from the oven every ten minutes to stir the mix. If you’re using two pans, make sure to keep swapping their position in the oven, so that the mix roasts evenly. When the cereal takes on a deep, toasted color, it is done.

Spread parchment paper or tin foil out on a countertop or table (you need at least three feet) and spread the hot mix out to cool. Once it is completely cool, pack it in plastic bags or jars. If stored in air tight containers, the mix will easily stay fresh for a month. Whether it will actually last that long is anyone’s guess.