Preheat oven: Preheat oven to 250°F and line a large rimmed sheet pan with parchment.

Make seasoned butter: Melt 5 tablespoons butter and stir in Worcestershire sauce, garlic powder, onion powder, smoked paprika, and fine salt (taste first — pretzels are salty). Set aside about a quarter of it for the puffs.

Coat the sturdy stuff: In a large bowl, toss Chex mix, pretzels, almonds, and pecans with the larger portion of seasoned butter until evenly coated. Spread on the sheet pan.

Bake the base: Bake for 30 minutes, stirring every 15 minutes.

Add the puffs: Toss 4 cups MadeGood cheese puffs with the reserved butter in the same bowl, then scatter over the sheet pan and gently stir into the mix. Bake 12 more minutes — just enough to toast lightly, not brown.

Cool and jar: Cool completely on the pan before transferring to an airtight jar — any trapped warmth turns to moisture and softens the mix.