This easy Texas Trash recipe is the perfect quick snack for any occasion. With crunchy Chex, nuts, and pretzels coated in a flavorful, spicy mix, it’s a simple, delicious treat. You can adjust the ingredients based on what you have at home, making it a flexible and tasty snack option!
Ingredients Needed
- 6 cups Rice Chex
- 6 cups Corn Chex
- 4 cups Cheerios
- 2 cups Peanuts
- 3 cups Pretzel Sticks (snapped in half, or 6 oz)
- 2 cups Mixed Nuts
- ½ cup Pecans
- 1 cup Vegan Butter (melted, or 2 sticks)
- 4 tablespoons Lea and Perrins Worcestershire Sauce
- 1 dash Tabasco
- 2 teaspoons Garlic Powder
- 2 teaspoons Onion Powder
- 1 teaspoon Kosher Salt
How To Make Texas Trash Recipe
- Preheat the Oven: Preheat your oven to 200°F (95°C).
- Option 1: In a large mixing bowl, combine the Rice Chex, Corn Chex, Cheerios, peanuts, mixed nuts, and pretzel sticks. In a separate liquid measuring cup, melt the vegan butter. Add Worcestershire sauce, Tabasco, garlic powder, onion powder, and salt to the melted butter. Pour the liquid mixture over the dry ingredients in the bowl, stirring to coat. Split the mixture into two 9×13-inch baking dishes.
- Option 2: For a smaller batch, stir half of the Rice Chex, Corn Chex, Cheerios, peanuts, mixed nuts, and pretzel sticks in a large bowl. In a measuring cup, melt half the vegan butter and mix in half of the Worcestershire sauce, Tabasco, garlic powder, onion powder, and salt. Pour the liquid over the dry ingredients, stirring to coat. Transfer to a 9×13-inch baking dish. Repeat with the remaining ingredients for the second batch.
- Bake: Place the baking dishes in the oven and bake for 2 hours, stirring every 15 minutes to ensure the mixture bakes evenly and doesn’t burn.
- Cool and Store: After 2 hours, remove the baking dishes from the oven and let the mixture cool to room temperature. Store the Texas Trash in an airtight container for snacking whenever you like!
Recipe Tips
- Stir Regularly While Baking: Stir the mixture every 15 minutes during the 2-hour bake to ensure it bakes evenly and doesn’t burn on the bottom.
- Use a Large Bowl: When mixing the dry ingredients and the liquid, make sure to use a really large bowl so everything gets coated properly without spilling.
- Don’t Skip the Resting Time: After baking, let the mixture cool to room temperature. This helps the flavors set and gives the perfect crunch.
- Adjust the Spice: If you want more heat, add extra Tabasco or even a pinch of cayenne pepper to the mix.
- Store in an Airtight Container: To keep your Texas Trash fresh and crunchy, store it in an airtight container after it cools.
How To Store Leftovers
- Refrigerate: Let Texas Trash cool to room temperature. After it cools, store it in an airtight container in the fridge for up to 1 week.
- Freeze: You can freeze Texas Trash for up to 1 month. After freezing, thaw it at room temperature before serving. Freezing may change the texture a bit, so it’s best to eat it fresh
Nutrition Fact
Serving Size: 1 cup (approximately 60g)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 150mg
- Total Carbohydrate: 30g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 4g
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Texas Trash Recipe
Description
This easy Texas Trash recipe is the perfect quick snack for any occasion. With crunchy Chex, nuts, and pretzels coated in a flavorful, spicy mix, it’s a simple, delicious treat. You can adjust the ingredients based on what you have at home, making it a flexible and tasty snack option!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°F (95°C).
- Option 1: In a large mixing bowl, combine the Rice Chex, Corn Chex, Cheerios, peanuts, mixed nuts, and pretzel sticks. In a separate liquid measuring cup, melt the vegan butter. Add Worcestershire sauce, Tabasco, garlic powder, onion powder, and salt to the melted butter. Pour the liquid mixture over the dry ingredients in the bowl, stirring to coat. Split the mixture into two 9×13-inch baking dishes.
- Option 2: For a smaller batch, stir half of the Rice Chex, Corn Chex, Cheerios, peanuts, mixed nuts, and pretzel sticks in a large bowl. In a measuring cup, melt half the vegan butter and mix in half of the Worcestershire sauce, Tabasco, garlic powder, onion powder, and salt. Pour the liquid over the dry ingredients, stirring to coat. Transfer to a 9×13-inch baking dish. Repeat with the remaining ingredients for the second batch.
- Bake: Place the baking dishes in the oven and bake for 2 hours, stirring every 15 minutes to ensure the mixture bakes evenly and doesn’t burn.
- Cool and Store: After 2 hours, remove the baking dishes from the oven and let the mixture cool to room temperature. Store the Texas Trash in an airtight container for snacking whenever you like!
Notes
- Stir Regularly While Baking: Stir the mixture every 15 minutes during the 2-hour bake to ensure it bakes evenly and doesn’t burn on the bottom.
- Use a Large Bowl: When mixing the dry ingredients and the liquid, make sure to use a really large bowl so everything gets coated properly without spilling.
- Don’t Skip the Resting Time: After baking, let the mixture cool to room temperature. This helps the flavors set and gives the perfect crunch.
- Adjust the Spice: If you want more heat, add extra Tabasco or even a pinch of cayenne pepper to the mix.
- Store in an Airtight Container: To keep your Texas Trash fresh and crunchy, store it in an airtight container after it cools.
Texas Trash Recipe
