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Preheat oven to 300°F. In a large mixing bowl combine cereal, pretzel sticks, peas, and almonds. Set aside. In a small saucepan heat and stir butter, vinegar, sesame seeds, soy sauce, ginger, and cayenne over medium-low heat until butter melts. Drizzle butter mixture over cereal mixture; stir gently to coat. Transfer mixture to a 15x10x1-inch baking pan.
Bake about 30 minutes or until mixture is almost dry and almonds are lightly toasted, stirring twice. Stir in apricots. Spread mixture on a large piece of foil to cool. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.