Preheat your oven to 250°F.

While the oven is heating, in a large bowl, combine corn chex, rice chex, wheat chex, cashews,peanutss, and pretzel sticks. Stir and set aside.

Heat the oil in a skillet over medium heat. Add the curry leaves and fry until crispy, about 8 seconds. Use a slotted spoon to remove the curry leaves from the oil.

Using the same oil, fry the golden raisins. Remove the raisins from the oil when they puff up, about 10-20 seconds.

Transfer the hot oil from the pan to a medium-sized, heat-safe bowl. While the oil is still hot, add dhana jeera, turmeric, hing (asafoetida), and red chili powder. Stir to combine and remove any lumps. Add salt and amchoor and stir again. Add about 1/3 of the fried curry leaves to the mixture.

Add the honey to the mixture. Stir well to incorporate.

Pour about 1/3 of the sauce over the dry ingredient mix. Stir to coat. Repeat with another 1/3, then the remaining sauce. Add the golden raisins and stir to distribute.

Transfer the mixture to two parchment-lined baking sheets. Spread the remaining curry leaves evenly over the top. Add some additional chili powder if desired. Mix with a spatula.

Bake in 250°F oven for 30 minutes. Halfway through cooking, stir the mixture.

Allow to cool for at least 15 minutes before serving. The mixture will become crisp as it cools.