Preheat your oven to 250°F and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the Chex cereal, peanuts, pretzels, and coconut flakes, stirring gently to mix evenly.

In a medium saucepan over medium heat, melt the butter with the brown sugar, stirring constantly for 3 to 4 minutes until smooth and the sugar dissolves.

Remove the saucepan from heat and stir in the honey and vanilla extract until fully incorporated and glossy.

Stir in the sea salt and cinnamon to balance the sweetness and add depth.

Pour the warm butter mixture over the cereal blend and stir vigorously until every piece is coated.

Spread the coated mixture in a single layer on the prepared baking sheet, breaking up any clumps as you go.

Bake at 250°F for 12 to 15 minutes, stirring once halfway through, until light golden brown.

Spread the baked mix on parchment paper or a wire rack and let cool undisturbed for at least 15 minutes to set the coating.