Ingredients

The following ingredients have 8 Servings
  • 1 cup square cheese crackers
  • 1 cup cereal, such as Chex or Cheerios
  • 1 cup pretzel sticks
  • 1 cup corn nuts
  • 2 cups unsalted pecans
  • 1 cup unsalted almonds
  • 1 cup roasted and unsalted peanuts
  • 8 tablespoons butter
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground cumin
  • Pinch cayenne
  • 1 teaspoon kosher salt
  • 1 tablespoon lime zest

Instruction

  • Preheat the oven to 250°F and line 2 baking sheets with parchment paper. Place the already salted snacks, such as the cheese crackers, cereal, pretzel sticks, and corn nuts in one bowl. Place in another bowl the unsalted pecans, almonds, and peanuts. (If your nuts are already salted, simply add them to the salty snacks bowl.
  • On low heat, melt the butter in a saucepan. Once melted, turn off the heat. Reserving 2 teaspoons of lime juice, pour the rest of the juice into the pan along with the Worcestershire sauce, brown sugar, smoked paprika, cinnamon, chipotle chile powder, garlic, cumin, and cayenne. Stir until well combined.
  • Evenly pour the butter over the snacks and nuts in the 2 separate bowls. Stir each until everything is well coated. Add the salt to the nut bowl, then taste and see if more salt is needed.
  • Combine the contents of the two bowls until everything is mixed well. Taste and adjust seasonings. Stir in the lime zest.
  • Evenly divide the Texas trash between the 2 sheets, keeping it one layer. Bake uncovered for 45 minutes or until lightly browned and toasted, rotating the sheets in the oven after 20 minutes. When you remove the Texas trash from the oven, evenly sprinkle over it the remaining 2 teaspoons of lime juice. Allow to cool for 15 minutes before serving.
  • Can keep 1 week in an airtight container.