Place butter, brown sugar, tahina in a medium saucepan. Heat over medium-low heat until the butter melts and sugar dissolves. Stir in salt.
Pour the rice chex, honey corn chex, shreddies, pretzels and nuts into a large baking pan. Drizzle the syrup a little at a time over the cereal and mix well. Continue adding syrup until all of it has been added and the chex mix is evenly coated.
Bake for 1 hour, stirring the chex mix every 15 minutes, rotating pan half way through. Remove from oven and let cool completely. Store in an airtight container. Chex mix should keep for about 1 week.