Candied Jalapenoes Recipe (Cowboy Candy) (2024)

It doesn’t matter if you call them Candied Jalapeños or Cowboy Candy, this sweet and spicy concoction is downright irresistible! With just a few ingredients, fresh jalapeños are turned into something extra special in this sweet and spicy pepper recipe.

They are perfect with burgers, roast beef sandwiches, salads, served as an appetizer, or when you want a burst of sweet heat.

Easy appetizers are my thing! Through years of hosting, I’ve developed the perfect formula for apps that everyone enjoys. There are the ones you make ahead of time, like salami cream cheese roll-ups, those you can pop in the crockpot, like slow cooker queso beef dip, and those you already have on hand and are just dressing up, like these DIY candied jalapeños.

Why I Love Spicy Jalapeños In Syrup

• I love stuffing them into sandwiches, chopped up on baked beans, sprinkling them on homemade soup, and using the syrup to brush meat on the grill. And my favorite, piled on top of a cream cheese cracker.
• They are so easy to make and ready in just 30 minutes! The hardest part is waiting for them to cool down.
• Absurdly delicious flavor that’s sweet and tangy from just seven ingredients.

Ingredients For Homemade Jalapeño Candy

• Fresh Jalapeños —You’ll need a half pound of thinly sliced jalapeños. I remove the stems but keep the seeds in because it’s easier, and my family enjoys a lot of spice with the sweetness!
• White sugar – This is where the sweetness comes into play. Honey will work too.
• Spices – For flavor, I add garlic powder, celery seeds, ground turmeric, and red pepper flakes (a pinch of cayenne pepper will work too). The half teaspoon turmeric gives these jalapeños a little bit of earthiness.
• Apple Cider Vinegar – This vinegar has a little sweetness yet is mild for vinegar, which is why I love it for this recipe.

How To Make Jalapeños That Are Candied

1. Slice the jalapeños and set aside. Add the other ingredients to a large pot of Dutch oven and bring to a boil. Reduce and cook until the sugar is completely melted.
2. Add in the pepper slices and bring back to a boil. Boil for 5 minutes or until soft, then remove the jalapeños with a slotted spoon. Continue to boil the liquid for another 5 minutes.
3. Put the peppers into jars and carefully ladle the boiling syrup over them.
4. Wipe the rims of the jars with a damp paper towel and screw on canning jar lids.Store in the refrigerator for up to 3 months.

How To Store Homemade Spicy Jalapeño Preserves

When quick pickling, like this recipe, I like to use jars with matching lids. I also like to use half-pint jars with two-piece lids. These can even be leftover pasta sauce jars with lids. With recipes like this one that don’t require canning, you can use any old jar and lid for storage.

If you want to make them shelf-stable, you can process them in a traditional water bath, and they’ll last for a year. But again, that’s only if you’ve canned them.

Commonly Asked Questions

More Easy Appetizers You’ll Love

• Easy Hot Honey Recipe

  See Also

  How To Pickle CucumbersSimple and Delicious Fig Jam RecipeHomemade Sweet Gherkins (Canned Pickles)Candied Jalapenos (Sweet Pickled Jalapeño Peppers) - Kitchen Frau

• Easy Stuffed Mushroom Appetizer

• Million Dollar Dip

• Outrageously Good Stuffed Celery

If you tried thisCandied Jalapeño Recipeor any other recipe, please leave a 🌟star ratingand let me know how it went in thecommentsbelow. Thanks!

4.97 from 27 votes

Candied Jalapeños Recipe (Cowboy Candy)

Author: Donya Mullins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 50 minutes minutes

Servings: 15

Calories: 115kcal

Print Pin Rate

It doesn't matter if you call them Candied Jalapeños or Cowboy Candy, this sweet and spicy concoction is downright irresistible! With just a few ingredients, fresh jalapeños are turned into something extra special and perfect with burgers, sandwiches, salads, and appetizers or anything else that suits your fancy.

See Also

Quick Pickled Vegetables

Equipment

• ▢

  Mixing Bowl

• ▢

  Dutch Oven

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

Instructions

• ▢

  Using food safe gloves and a sharp knife, slice Jalapeños into rounds. Set aside.

• ▢

  To a medium-size pot or dutch oven, add sugar, apple cider vinegar, garlic powder, celery seed, turmeric, and red pepper. Stir and bring to a boil. Reduce to a simmer and cook for 5 minutes, until sugar is completely melted.

• ▢

  Add sliced jalapeños and stir. Bring mixture back to a boil, then reduce to a simmer and cook for 5 minutes, stirring every so often.

• ▢

  Using tongs or a slotted spoon, remove peppers from pot and place into pint jars. Bring remaining liquid up to a boil to reduce mixture, cooking for approximately 5 minutes.

• ▢

  Carefully pour syrup into jars, over the peppers and let cool. Cover with lid and store in refrigerator. Can be stored for up to three months.

**makes 2 pints

Notes

• Storage: When quick pickling, like this recipe, I like to use jars with matching lids. I also like to use half-pint jars with two-piece lids. These can even be leftover pasta sauce jars with lids. With recipes like this one that don’t require canning, you can use any old jar and lid for storage.
• If you want to make them shelf-stable, you can process them in a traditional water bath, and they’ll last for a year. But again, that’s only if you’ve canned them.

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

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