In large microwavable bowl, microwave butter on High 45 to 60 seconds or until melted. Stir in chile pepper powder, cumin and garlic salt. Add cereal, pretzels, cashews and peanuts; mix well until cereal and nuts are completely coated.
Microwave uncovered on High 3 minutes, stirring once. Stir in almonds. Spread on ungreased cookie sheet to cool. Store tightly covered at room temperature.