Texas Trash

"Not your ordinary snack mix! A BIG, BOLD FLAVOR just like the State of Texas! This can be doubled, tripled or quadrupled successfully. You can also add other ingredients, just keep the proportion of spicy butter to the dry ingredients the same as in the recipe. I usually add goldfish crackers to mine."
photo by rpgaymer photo by rpgaymer
photo by rpgaymer
photo by Junebug photo by Junebug
Ready In:
1hr 15mins
9 cups




  • Preheat oven to 250.
  • Mix the first 7 ingredients in a cup with a spout.
  • Mix all dry ingredients in a baking pan.
  • Pour the butter and seasonings over the dry mix, stirring until each piece is coated.
  • Bake for 1 hour, stirring every 15 minutes.
  • Cool.
  • Stir in an air tight container.
  • Freezes well.

Questions & Replies

  1. If after cooking you need to add more seasoning can you add and cook again
  2. Can this be modified to eliminate butter ( dairy)????
  3. how long does a batch of Texas Trash last? How long will it keep in individual container bags as gifts?
  4. About two weeks


  1. Great stuff - it just won't last long - I recommend making two batches. One for your guests and one for yourself :-) I added goldfish crackers like you suggested and the cereal, pretzels and peanuts. Delicious!
  2. This party mix was some mighty spicy stuff. I made it for New Year's and my family went through it like nobody's business. I did get a bowl full to taste. Very salty and zesty. We had lots of cold beer and iced tea to cool us off. Thanks Junebug. This is something I would definitely make again.
  3. This recipe is a cut down version of a recipe that's over 65 years old. My recipe calls for 1lb pretzels, 1 small box each of rice chex,wheat chex and cherrios. 5 sticks margerine, 1 cup oil, 2lbs mixed nut, 1 lb pecans, 5 tbls worcestershire sauce. 2 1/4 oz accent ( this is a must) 2 1/2 tsp celery salt, 1 tbl garlic salt, 1 1/2 tbls tobasco, 2 tsps allspice, 1 1/2 tbls cayenne pepper and 1 tbl paprika. Pre-heat oven 200 degrees. In a large roasting pan mix dry ingredients. Melt margerine with spices andletcook for min. Pour a little of the mixture at a time until all has been covered. Bake 4 hours stiring once an hour. This is great for gifts for friends and neighbors.
  4. I've been making this every Christmas for the past 25 years and sending some out with my Christmas packages. It is always a BIG HIT. However, the recipe I have calls uses 1/4 butter and a 1/4 cup of bacon grease/fat, and no celery salt. It is awesome, and I would recommend that you bacon lovers replace half the butter with bacon fat - YUMMMMMY! I also use 1 lb of assorted nuts.
  5. I love that I can leave out the Wheat Chex, use gf pretzels, add some of those cheese Whisps, and make it gluten-free for my Celiac hubby. Tastes just like my grandma used to make!


  1. I add Cheez-It or Goldfish crackers in place of the Cheerios in my mix. Also, try dusting the finished product with your choice of popcorn cheese (the powdered kind.) Just be mindful of the salt content and use accordingly. Bacon cheddar is my favorite. :)
  2. This snack is a Texas Tradition in all parts of the state!! Like many recipes, I've seen this made with most of the same basic ingredients listed here, but with some variation. My favorite thing to do is cut back on the salt (use only seasoning salt)and then replace the butter with an equivalent amount of fried bacon drippings. That REALLY adds something special to the mix!!!
  3. We add Allspice to this recipe and it makes a nice holiday twist to the flavor.
  4. Excellent for a change from the usual chex mix! VERY bold and spicy! I also used cajun seasoning instead of the seasoning salt - wow did that come out spicy and good!


I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking! <a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view&current=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a> As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
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