Candied Jalapenos

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Candied jalapenos, sometimes known as Cowboy Candy, are addictive little bites of sweet and spicy! Serve as a snack or as a garnish for a delicious treat!

overhead shot of small mason jar of Candied Jalapenos

These little bites of goodness will become your new obsession!

The perfect blend of sweet and spicy, this is essentially jalapeno slices cooked in a sweet, simple syrup until they become ah-mazing!!

They’re delicious just to snack on (you won’t be able to stop) or you can use them as a garnish for other food!

And don’t worry if you aren’t comfortable canning… neither am I! You can just store these in your fridge in a mason jar and they will last for months!

Ingredients for Candied Jalapenos

small mason jar of Candied Jalapenos

How Do You Make Candied Jalapenos ( Homemade Cowboy Candy)?

  1. The first step is to dice your jalepenos into 1/4″ slices. You’ll want to wear disposable gloves for this step because they’re spicy and you don’t want to accidentally rub your eyes. I don’t even worry about removing the seeds. Just throw it all together. Except for the stems… throw that part away.sliced jalapenos on a wooden cutting board with a whole jalapeno in the upper right
  2. Next you’re going to add all your other ingredients to a medium-size saucepan. This does boil up pretty high so you don’t want too small of a saucepan where it can boil over.small saucepan with ingredients for candied jalapenos
  3.  Stir all of the ingredients together. Bring your mixture to a quick boil and then reduce the heat to a low simmer and let it cook for about 5 minutes. You want it to get to a syrupy consistency.
  4. Then add the pepper slices and bring it back up to a boil.small saucepan of jalapenos cooking in syrup
  5. Stir to make sure all your peppers are coated in the syrup. As soon as it’s boiling again, turn it back down to a simmer and simmer for 4 minutes.small saucepan of jalapenos cooking in syrup
  6. Using a slotted spoon, transfer the peppers to a mason jar.
  7. Turn the burner back up to a boil and boil the syrup for about 6 minutes to make it even more of a simple syrup. Once it’s done boiling, pour the syrup over the jalapenos in the jar.
  8. Let cool completely and then put the lid on and store in the fridge.
  9. It’s best to let these sit in the fridge for a minimum of 1-2 weeks before you eat them so the flavors have a chance to meld together.overhead shot of small mason jar of Candied Jalapenos

Tips for Candied Jalapenos

  • These keep in the fridge for up to 3 months, but I bet they won’t last that long!
  • It’s really easy to double this recipe by just doubling all the ingredients measurement for measurement.
  • If you have leftover syrup once the jalapenos are gone, you can use it for mixed drink recipes.
  • You can snack on these straight from the jar or use them as garnish.
  • Ways to use candied jalapenos: on nachos, on burgers, over cream cheese with crackers, in a Bloody Mary.

small mason jar of Candied Jalapenos

small mason jar of Candied Jalapenos
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Candied Jalapenos

Candied jalapenos, sometimes known as Cowboy Candy, are addictive little bites of sweet and spicy! Serve as a snack or as a garnish for a delicious treat!
Prep Time10 mins
Cook Time15 mins
Course: Appetizer
Cuisine: American
Keyword: candied jalapenos
Servings: 12
Calories: 106kcal
Author: The Endless Appetite

Ingredients

Instructions

  • Slice jalapenos into 1/4" slices. Set aside.
  • In a medium saucepan, combine all the remaining ingredients and stir till mixed.
  • Bring to a quick boil.
  • Reduce heat to medium low and simmer for about 4 minutes.
  • Bring it back up to a boil and add the jalapeno slices, stirring until they're all coated. Once it comes back to a boil, reduce heat to medium low again and simmer for about 4 minutes.
  • Using a slotted spoon, remove the jalapenos to a glass jar.
  • Bring the syrup back up to a full boil and boil for about 6 minutes until it is very syrupy. Pour over jalapenos in jar.
  • When cool, store in the refrigerator.
  • Let sit in your fridge for 1-2 weeks before eating. Can store in fridge for up to 3 months.

Nutrition

Calories: 106kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 56mg | Fiber: 1g | Sugar: 26g | Vitamin A: 212IU | Vitamin C: 17mg | Calcium: 2mg | Iron: 1mg

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