I use deluxe mixed nuts or at least mixed nuts and a handful of extra pecans. I like sesame sticks in there too. Some ancho chile and a touch of cinnamon works well in the wet toss (Butter/woo/franks).

I don't use any cheese crackers, but will substitute Gardetto's rye for wheat Chex sometimes.

Snyder's snaps are the correct pretzel choice

The big key is to not follow any guidance on amount of butter and Worcestershire sauce… you need lots of it! The recipes they put on the boxes etc will leave you with dry nearly flavorless "mix".

I wing it while making large batches (~ 2.5 gallon Rubbermaid container used for storage) but I use full pound of butter, bit less that half large bottle of Worcestershire sauce, Cajun seasoning, extra garlic and onion powder, black pepper and sometimes a bit more cayenne. Rice, corn, wheat Chex, Cheerios, pretzel sticks broke in half, I like to throw some crispix in there as well. Nuts optional. When you mix it all up, make sure everything is nice and coated.

Bake one hour at 250 stirring every 15 minutes. Pour onto couple layers of paper towels on counter to cool off (but be sure to grab yourself a bowl while hot). At this point I usually taste again for salt level and adjust as needed while it is spread out cooling/before placing in container. It's pretty hard to mess up.