Texas Trash

Carly Baughman


Family holiday tradition! We play around with some ingredients, so feel free to do some substitutes of your own! This recipe is SPICY- which is how our family prefers it! If you prefer a tamer mix, cut the Tobasco in half; and if you really wanna feel the burn, add another tablespoon of the Tobasco, or, add some crush red pepper flakes!

We do specialty batches, such as Ghost Pepper sauces for my husband and father, who love to cry over a good bowl of Texas Trash!

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10 Min
45 Min



3 c
corn chex
3 c
rice chex
3 c
wheat chex
1 c
red skinned peanuts
1 c


4 Tbsp
worcestershire sauce
6 Tbsp
1 1/2 tsp
season salt
2 Tbsp
tobasco sauce
3/4 tsp
garlic salt


1Pre-heat oven to 250° F

Mix all Chex cereals, pretzels, and peanuts together in a large bake-safe container. While we prefer peanuts, we sometimes substitute peanuts with pecans (the state nuts and tree!), pistachios, or cashews. Depends on everyone palate.

2Next, melt butter then stir in Worchestershire sauce, Tobasco sauce, season salt and garlic salt. Bring to slight boil. In our house, we use Original and Habanero Tobasco flavors with Lea and Perrins; but again, use what you prefer!

3Combine the mix and the melt and fold to coat well. Pop in the oven for 45 minutes. Its important to not bake it any higher, otherwise you will burn off the coating! Every 15 minutes, fold and stir the mix gently to avoid it sticking and baking to your bake-ware.

4Once finish in the oven, turn on to paper towels to cool, and store in air tight containers.