Candied Jalapeños: Sweet & Spicy Recipe

Emma

Food Blogger | Recipe Enthusiast🍲
Candied Jalapeños

Candied Jalapeños, also known as Cowboy Candy, is a delightful blend of sweet and spicy that can elevate any dish. This easy-to-follow recipe transforms fresh jalapeños into a versatile condiment that’s perfect for adding a kick to burgers, sandwiches, salads, and more. Whether you’re a fan of a little heat or just looking for something unique to add to your appetizer spread, these candied jalapeños are sure to impress.

Equipment

  • Mixing Bowl
  • Dutch Oven

Candied Jalapeños Ingredients

  • 1 pound fresh jalapeños
  • 2 cups white granulated sugar
  • ⅔ cup apple cider vinegar
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon celery seed
  • ½ teaspoon ground turmeric
  • ¼ teaspoon red pepper flakes

Candied Jalapeños

Directions

  1. Begin by wearing food-safe gloves. Using a sharp knife, slice the jalapeños into rounds and set them aside.
  2. In a medium-sized pot or Dutch oven, combine the sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper flakes. Stir well and bring the mixture to a boil. Then, reduce the heat and let it simmer for 5 minutes, ensuring the sugar dissolves completely.
  3. Add the sliced jalapeños to the pot, stirring them into the mixture. Bring it back to a boil, then reduce the heat and let it simmer for another 5 minutes, stirring occasionally.
  4. Use tongs or a slotted spoon to transfer the jalapeños into pint jars. Increase the heat to bring the remaining syrup to a boil, reducing it for about 5 minutes.
  5. Carefully pour the hot syrup over the jalapeños in the jars, allowing them to cool before sealing with lids. Store the jars in the refrigerator, where they can be kept for up to three months.

Notes

  • Makes 2 pints.
  • For a less spicy version, remove the seeds and membranes from the jalapeños before slicing.
  • Always use caution when handling hot syrup to avoid burns.

Nutrition

  • Calories: 115kcal
  • Carbohydrates: 29g
  • Protein: 0.3g
  • Fat: 0.2g
  • Saturated Fat: 0.03g
  • Polyunsaturated Fat: 0.04g
  • Monounsaturated Fat: 0.03g
  • Sodium: 3mg
  • Potassium: 90mg
  • Fiber: 1g
  • Sugar: 28g
  • Vitamin A: 336IU
  • Vitamin C: 36mg
  • Calcium: 7mg
  • Iron: 0.2mg

FAQs

  • Can I use other types of vinegar? Apple cider vinegar is recommended for its flavor, but white vinegar can be used as a substitute.
  • How long do candied jalapeños last? Properly stored in the refrigerator, they can last up to three months.
  • Can I adjust the sweetness or spiciness? Yes, you can adjust the sugar and red pepper flakes to suit your taste preferences.
Print
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Candied Jalapeños

Candied Jalapeños: Sweet & Spicy Recipe

Spicy jalapeño slices in a sugary glaze, these Candied Jalapeños (aka Cowboy Candy) are the perfect sweet-and-spicy condiment to liven up your favorite foods. Enjoy with cream cheese and crackers, as a topping on burgers, hot dogs, or even in your baked beans and salads!

  • Total Time: 30 MINUTES

Ingredients

Scale
  • 20 large jalapeños
  • 2 cups apple cider vinegar
  • 2 cups granulated sugar
  • 2 cups packed brown sugar
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon cayenne pepper

Instructions

 
 
  • Wearing gloves, slice and discard stems from peppers, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
  • In a large pot over high heat add all the other ingredients. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
  • Add in the sliced jalapeños, bring the heat back up to high and simmer for exactly 4 minutes.
  • With a slotted spoon, transfer the peppers to clean, sterile canning jars to within a 1/4-inch of the upper rim of the jar.
  • Put the heat back on under the pot to high and boil the liquid for about 6-7 minutes. Then remove pot from the heat and let cool for about 3 minutes.
  • Using a ladle (or pitcher with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapeños are completely submerged. (Take a chopstick and poke it into the bottom of the jars a few times to release any pockets of air.)
  • Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place in the fridge.
  • Let chill for at least 2 weeks (preferably a month.) The longer they sit, the better they will taste.
  • Keep stored in the fridge and eat within 2 months. (For canning info, see notes below.)

Notes

Canning. For longer shelf life, you can take the additional step of canning cowboy candy. To do this, place the filled sealed jars in a canner, covered with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label. They’ll last in the pantry for up to a year.
  • Author: Emma
  • Prep Time: 10 MINUTES
  • Cook Time: 20 MINUTES

Nutrition

  • Serving Size: 20 (approx. 5 half pints)
  • Calories: 171kcal
  • Sugar: 42g
  • Sodium: 8mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Carbohydrates: 43g
  • Fiber: 1g
  • Protein: 1g