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Heat the oven to 275 degrees. Line two 13-by-18-inch baking sheets with parchment paper; set aside.
In a small saucepan, combine butter, agave syrup, soy sauce, gochugaru, salt and the spice packet from the ramen. Cook over medium heat until the butter is melted and slightly bubbling, 3 to 4 minutes. Turn off the heat and set aside to allow the gochugaru to bloom.
In a large bowl, combine the ramen noodles with the shrimp crackers, rice cereal, honey-flavored cereal, pretzel sticks, oyster crackers, wasabi peas and nori.
Drizzle half of the warm, spicy butter over the crunchy mixture and toss to coat. Drizzle with the remaining butter and toss to coat again until all of the pieces are coated.
Divide the mixture evenly between the two prepared baking sheets and spread into even layers. Sprinkle each with 1 tablespoon toasted sesame seeds.
Bake until the mixture has dried and toasted, 25 to 35 minutes, switching the sheet pans between racks and tossing the mixture every 10 minutes. Let cool completely before serving (about 20 minutes). Snack mix will keep 1 week in an airtight container.