By Texas Wine & Spirits Market Manager, Matt Brown
As long as I can remember, for the Brown Family, the holiday season didn’t start until the first batch of Trash was assembled.
Some call it Chex Mix, or Nuts & Bolts, but in Southeast Texas, it’s Trash. The memory of slow roasting spices is mouthwateringly powerful. Crisp, savory and dangerously snack-able. Genius in its ease, the act of putting it together can be fun for the kids as well, forming a sort of assembly line and ensuring the tradition stands firm.
The recipe generates quite a bit of finished product, so it can make a great gift wrapped up for friends and co-workers, giving the homemade touch. Our blend of flavors have been perfected over decades, but the mix can be customized too, adding extra heat with Tabasco or more garlic, etc. I always remember the first time I made this for my wife’s family and the pride in sharing a family tradition. Some tweaking may have been needed, but the tradition stands firm. Although Beer may be the classic pairing with such a snack, the savory notes are also perfectly complemented by a lip-smacking Rosé, such as a the Batasiolo Piedmonte Rosé.
Brown Family Holiday Trash
3 14 oz. Boxes of Chex Cereal (Corn, Wheat, and Rice)
14 oz. Box Cheerios
1 bag. Stick pretzels
1 sm. Box reg. Cheezit Cracker’s
1 can Planters mixed nuts
1 cup Pecan halves
1 lb. (4 sticks) of butter
¾ cup Lea & Perrins Worcestershire Sauce
4 tbsp. garlic salt
1 tbsp. Cajun seasoning (Tony Chachere’s)
Use two large oval foil roasting pans and divide the
dry ingredients equally. Should be full or almost full to the brim.
Melt the four sticks of butter on a stove over low heat and add all of the Worcestershire sauce seasonings. With a large spoon, drizzle the seasoned butter mixture equally over each pan, stirring to coat the cereals well.
Place in a 300 degree, pre-heated oven. Cook for 1 hr – 1 hr 15 minutes, stirring every 15 minutes. Swap shelves with the pans about halfway through.
Overall cooking time will vary a little according to oven. Reduce heat a little if mix begins to brown too quickly; cook until mix has almost completely dried out, adding time if needed. Remove from oven and allow ½ hr. for cooling and crisping before serving or storing.