Make candied jalapenos using the abundance of garden fresh jalapenos for a treat for months to come!
Jalapenos are candied in a simple syrup made of a few easy ingredients making a treat packed with flavor. A little sweet and a little spicy, you will want to add these jalapenos to everything!
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Copycat Cowboy Candy Recipe
I’ve heard so much about how delicious candied jalapenos are so I couldn’t wait to try them for myself… And they did not disappoint!
- Just 6 simple ingredients!
- The ultimate snack that is sweet, spicy, tangy, and savory.
- Make these and gift them to hostesses or at the holidays.
- A fun alternative to pickled jalapenos.
What is Cowboy Candy?
Cowboy candy is candied jalapenos.
It started with a 7-year-old girl in Texas in 1922 who was familiar with the process of canning and decided to try jalapenos the same way she did pickles at the WHH Ranch. Very quickly cowboy candy was formed!
Ingredients
- jalapeno peppers: I use my abundance of fresh garden peppers for this recipe. You can sub in any hot pepper. I slice the peppers, but if you mince them you can make a relish.
- sugar
- apple cider vinegar
- garlic powder
- ground turmeric
- celery seed
You will also need 5 clean half pint (250ml) Mason Jars and a saucepan. Optionally, you can use a mandoline to make the slicing of the peppers much faster.
How to Make Candied Jalapenos
- Make the syrup for the jalapenos.
- Add the jalapenos to the syrup and simmer just until the jalapenos have browned.
- Remove jalapenos and bring syrup back to a boil until slightly thickened.
- Add jalapenos and syrup to clean jars.
Serving Candied Jalapenos
There are so many uses for this candied jalapenos recipe!
- topping for burgers or sandwiches
- use on a charcuterie board
- topping for nachos (the sweet and spicy go SO well with the salty from nachos)
- pizza topping
- serve over cream cheese with crackers as a dip
- add to a grilled cheese (bonus points if you use bacon too!)
- use in cocktails
- on top of cornbread
Tips for Candying Jalapenos
Ideally allow the candied jalapenos to sit for 2-3 weeks before enjoying.
They will appear shriveled up at first, but will plump back up over time.
The jalapenos will mellow out over time, so if they’re extra spicy (like mine were!) allow them to sit.
Candied Jalapenos
Equipment
- mandoline
- half pint mason jars
Ingredients
- 1½ lbs fresh jalapenos
- 3 cups sugar
- 1 cup apple cider vinegar
- 1 teaspoon garlic powder
- ¼ teaspoon ground turmeric
- ¼ teaspoon celery seed
Instructions
- Slice stems off jalapenos and cut into ¼-inch slices. Set aside.
- In a large pot, bring sugar, vinegar, garlic powder, turmeric, and celery seed to a boil. Reduce heat and allow to simmer for 5 minutes or until all the sugar is dissolved.
- Add the jalapenos and bring back to a boil. Once at a vigorous boil, reduce to a simmer and simmer for 4 minutes.
- Remove jalapeno slices with a slotted spoon and add to clean mason jars leaving ½-inch of space at the top of the jars.
- Bring syrup mixture back to a boil and boil for another 6 minutes or until slightly thickened.
- Pour the syrup over the jalapenos ensuring they are fully submerged. Use a fork or spoon to get rid of any air pockets.
- Refrigerate for 2-3 weeks before enjoying (if you can!). Store for up to 3 months.
Notes
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