This Homemade Texas Trash Chex Mix blends salty, spicy, and a touch of sweetness for a snack everyone will reach for. Three Chex cereals combined with mini pretzels, cheese crackers, and Goldfish crackers are tossed in a flavorful butter sauce and baked until toasty and crisp—a perfect treat for parties or holiday gifts.
What is Texas Trash Snack Mix…
Texas Trash is a spicy version of Chex Mix made by coating a mix of cereals, crackers and pretzels with a seasoned butter sauce that typically includes Worcestershire sauce, spices, and a bit of brown sugar to balance the heat. After coating, the mixture is baked at a low temperature to develop extra crunch and toastiness. It’s easy to customize and great for serving at gatherings or packaging as a homemade gift.
Ingredients:
Notes on Some Ingredients:
- Cereals and crackers: The classic mix uses three Chex varieties (rice, wheat, and corn), but you can swap or add other cereals and crackers to suit taste or dietary needs.
- Butter: Salted butter adds extra flavor; use unsalted if you prefer and adjust salt afterward.
- Hot sauce: Use your favorite brand and adjust the amount for milder or bolder heat.
- Light brown sugar: Provides a subtle sweetness to balance spice and can be omitted for a sugar-free option.
- Salt: Add to taste after coating so you don’t over-salt the mix.
How to Make:
- Prepare the spicy butter: Melt the butter, then whisk in Worcestershire sauce, brown sugar, garlic powder, onion powder, smoked paprika, cayenne, and hot sauce until smooth.
- Combine the dry ingredients: Spread the pretzels, Goldfish, cheese crackers, and the three Chex varieties on a large baking sheet (or mix in a large bowl first). Be gentle when stirring to avoid breaking the crackers and cereal.
- Coat and bake: Drizzle the butter mixture over the snack mix and toss until evenly coated. Taste and add salt if needed. Bake at a low temperature, stirring periodically so the mix browns evenly and becomes crisp.
Tips:
- Adjust the heat: Reduce the cayenne and hot sauce for a milder mix, or add more for extra kick.
- Make it gluten-free: Use gluten-free cereals and crackers to accommodate dietary restrictions.
- Slow cooker method: Combine the dry mix and butter sauce in a slow cooker and cook on LOW for about 2 hours, stirring every 30 minutes to prevent scorching.
Chex Mix: FAQs
Feel free to add nuts, different crackers, bagel or rye chips, Cheerios, Bugles, or any crunchy items you enjoy.
You can make a gluten-free version by choosing only gluten-free cereals and crackers. The standard recipe here is not gluten-free due to the crackers and some cereals.
Store Texas Trash in an airtight container at room temperature for up to three weeks. It can also be frozen in a sealed container for up to three months; thaw at room temperature before serving.
More Spicy Snack recipes:
- Spicy Bean Dip
- Texas Style Nachos
- Homemade Queso
- Queso Fundido
- Texas Caviar
Texas Trash Spicy Chex Mix
Ingredients
Snack Mix
- 2 cups mini pretzels
- 1 cup Goldfish crackers
- 1 cup cheese crackers
- 2 cups Rice Chex
- 2 cups Wheat Chex
- 2 cups Corn Chex
Spicy Butter
- ¾ cup salted butter
- ¼ cup light brown sugar (packed)
- ¼ cup Worcestershire sauce
- 1½ teaspoon garlic powder
- 1½ teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cayenne
- 1 tablespoon hot sauce
- salt to taste
Instructions
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Preheat oven to 250°F (120°C).
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Line a large baking sheet with a silicone mat or parchment paper.
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Combine pretzels, Goldfish, cheese crackers, and Chex cereals on the baking sheet and spread in an even layer.
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Melt the butter in the microwave or on the stovetop, then stir in the brown sugar, Worcestershire, garlic powder, onion powder, smoked paprika, cayenne, and hot sauce.
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Pour the butter mixture over the snack mix and gently toss with your hands or a spatula to coat evenly. Taste and add salt if needed.
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Bake for 1 hour, stirring every 15 minutes so the mix browns evenly.
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Remove from oven and cool on the baking sheet for about 30 minutes before serving.
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Store in an airtight container at room temperature for up to three weeks or freeze for up to three months.
Equipment
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large baking sheet
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mixing bowls
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silicone baking mat or parchment paper
Notes
- Swap in Cheerios, nuts, Bugles, rye chips, or bagel chips to vary texture and flavor.
- Adjust hot sauce up or down to control spice level.
- Use gluten-free versions of cereals and crackers to make the recipe gluten-free.
Slow cooker directions:
- Combine the dry ingredients and prepare the spicy butter.
- Mix everything in the slow cooker and cook on LOW for 2 hours, stirring every 30 minutes to prevent burning.
Storage & freezing:
- Store sealed at room temperature for up to three weeks.
- Freeze in a sealed container for up to three months; thaw at room temperature.
Nutrition
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Carbohydrates: 70g
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Protein: 8g
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Fat: 23g
Nutrition information is automatically calculated and should be used as an approximation.
Photography by the talented @ModernFarmhouseEats