Tony’s Chili-Lime Texas Trash
This is one of my all-time favorite snacks! You may know this as “Chex Mix,” but before it was sold in every gas station in America, you had to make it from scratch. My grandmother, Kay Underwood, made sure to always have a big ol’ butter cookie tin (you know the one!) filled with my favorite Texas Trash whenever I’d come to visit.
Sometimes, if I was lucky, I would catch her at the stove stirring together the magical concoction of Worcestershire, butter, and garlic salt before she tossed all the different cereals and nuts together. She and my grandfather had huge pecan trees in their yard (the same house where my father and aunt grew up!), so she always added plenty of fresh Texas pecans.
Keeping the integrity of the original recipe, my version just adds a little zing by using a chili-lime seasoning (like Tajin) to keep you coming back for more. But you can use any Chili-Lime mix (I’ve even spotted a Trader Joe’s version). There’s enough in the recipe to add some zip, as written, but if you want a more pronounced chili-lime flavor, I suggest sprinkling on some extra after the baking process. Mix-and-match whatever cereals, crackers, nuts, and pretzely things you’ve got around!
If you’d rather use the microwave in step 2, melt butter in 30-second increments in a large, heat-proof mixing bowl. Then proceed with the recipe as written. This is exactly the type of mix I like to snack on with an ice cold marg at happy hour, but it’s also great for game day, if that’s your thing. Go sports ball!!
Tony’s Chili-Lime
Texas Trash
Serves 8-10
INGREDIENTS:
8 Tablespoons (1 stick; 115g) unsalted butter
3 Tablespoons Worcestershire sauce
1 Tablespoon hot sauce, like Cholula or Tabasco
3 teaspoons chili-lime seasoning, like Tajin
1 teaspoons kosher salt (Diamond Crystal)
1 ½ teaspoons garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon chili powder
1 cup (70g) cheese crackers, like Goldfish
3 cups (80g) Rice Chex cereal
3 cups (180g) Wheat Chex cereal
3 cups (110g) Corn Chex cereal
1 cups (70g) bite-sized pretzels
1 cup (110g) pecan halves
1 cup (130g) chili-lime spiced peanuts
METHOD:
Arrange oven racks to upper-middle and lower-middle positions, and preheat oven to 250ºF. Line two sheet trays with parchment paper.
In a small saucepan over medium heat,* melt butter. Whisk in Worcestershire, hot sauce, chili-lime seasoning, salt, garlic and onion powders, cayenne, and chili powder. Set aside.
Combine remaining ingredients in a large bowl. Drizzle with butter mixture, and gently toss to coat evenly. Divide onto 2 lined sheet trays.
Bake at 250ºF for 1 to 1 ½ hours, tossing/stirring every 20 minutes until lightly browned and crisp. Let cool completely, then store in an airtight container. If you want an extra jolt of chili lime, sprinkle with additional chili-lime seasoning just before serving.
*Notes
If you’d rather use the microwave in step 2, melt butter in 30-second increments in a large, heat-proof mixing bowl. Then proceed with the recipe as written.
