Texas Trash Chex Mix

How to Make Texas Trash Chex Mix

1. 1

   Step 1: Prep oven and mix dry components

   Preheat the oven to 250°F (120°C). In a very large bowl, combine Corn Chex, Rice Chex, Wheat Chex, mini pretzels, mixed nuts, and bagel chips, tossing gently so everything is evenly distributed.

   For this step

   • 2 cupsCorn Chex cereal
   • 1 1/2 cupsRice Chex cereal
   • 1 1/2 cupsWheat Chex cereal
   • 1 cupMini pretzels
   • 1 1/2 cupsMixed nuts (roasted, unsalted preferred)
   • 2 cupsBagel chips or sturdy crunchy cracker chips
   
2. 2

   Step 2: Make the spicy glaze

   In a small saucepan over low heat, melt the butter and whisk in the Worcestershire sauce, Cajun spice blend, and hot sauce until smooth and fragrant. Remove from heat once fully combined and slightly cooled but still pourable.

   For this step

   • 6 tbspUnsalted butter
   • 2 tbspWorcestershire sauce
   • 2 tbspCajun spice blend (paprika, cayenne, garlic & onion powder, salt, black pepper)
   • 1 tbspHot sauce (your favorite Louisiana-style hot sauce)
   
3. 3

   Step 3: Coat the mix

   Drizzle the warm glaze over the dry mix in stages, stirring gently after each pour to coat the pieces evenly without breaking them. Aim for a thin, even coating rather than drenching so the mix stays crisp.
   
4. 4

   Step 4: Bake and stir for even crisping

   Spread the coated mixture in an even layer on a large rimmed baking sheet (use two sheets if needed). Bake for 45 minutes, stirring and flipping the mix every 15 minutes to ensure even toasting and prevent burning.
   
5. 5

   Step 5: Cool, season to taste, and store

   Remove from oven and let cool completely on the baking sheet; cooling crisps the mix. Taste and if desired sprinkle a pinch more Cajun seasoning or salt, then store in an airtight container for up to two weeks.
   

1. Preheat the oven to 250°F (120°C). In a very large bowl, combine Corn Chex, Rice Chex, Wheat Chex, mini pretzels, mixed nuts, and bagel chips, tossing gently so everything is evenly distributed.
2. In a small saucepan over low heat, melt the butter and whisk in the Worcestershire sauce, Cajun spice blend, and hot sauce until smooth and fragrant. Remove from heat once fully combined and slightly cooled but still pourable.
3. Drizzle the warm glaze over the dry mix in stages, stirring gently after each pour to coat the pieces evenly without breaking them. Aim for a thin, even coating rather than drenching so the mix stays crisp.
4. Spread the coated mixture in an even layer on a large rimmed baking sheet (use two sheets if needed). Bake for 45 minutes, stirring and flipping the mix every 15 minutes to ensure even toasting and prevent burning.
5. Remove from oven and let cool completely on the baking sheet; cooling crisps the mix. Taste and if desired sprinkle a pinch more Cajun seasoning or salt, then store in an airtight container for up to two weeks.