Chipotle Lime Texas Trash

By ebdonahue

Ingredients

• 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 lime juice
• 1 teaspoon Worcestershire sauce
• 1 tablespoon brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons 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

Details

Servings 8
Adapted from homesicktexan.com

Preparation

Step 1

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.

Yield: 8 cups

Note: When making Texas trash, I tend to do 4 cups of crunchy snacks, such as cereal, pretzels, corn nuts, and crackers. Then I balance that with 4 cups of nuts, with my preference being 2 cups of pecans along with 1 cup of almonds and 1 cup of peanuts. Everyone has different tastes, however, and this recipe can be easily changed depending on your preference. For instance, you could substitute sesame crackers for the cheese crackers, or use cashews instead of peanuts, if that’s what you like. As long as you have 8 cups of nuts and crunchy snacks all together, you’re good to go with the amount of butter and spices.