This homemade cowboy candy recipe, or candied jalapenos, is so easy, perfect for desserts or snacking, nice and sweet with a touch of heat. They're a great blend of sweet and heat. Basically sliced jalapenos preserved in a seasoned simple syrup, they're perfect for garnishing cocktails, topping corn bread or cupcakes, or popping into your guacamole.
We're making a Homemade Cowboy Candy recipe today, my friends! I love DIY cowboy candy, otherwise known as Candied Jalapenos. They're sweet and spicy and I can just eat a whole jar's worth in a sitting.
It's a classic recipe, really, and a great way to preserve your summer jalapeno harvest.
You can preserve them in a water bath and keep them in the pantry, or just store them in the refrigerator for a few months easily, which I've included in the recipe card.
What Is Cowboy Candy?
Cowboy candy is another name for candied jalapenos. They are essentially sliced jalapenos that are simmered and sweetened in a seasoned simple syrup.
They're a perfect combination of sweet and spicy and they're ideal for quick sweet snacks or garnishing. The candying process also helps to preserve them, too.
The term has been around for ages, but the recipe is so popular, a small company even trademarked the common name. This homemade version is far superior. Everything is better homemade, isn't it? And super easy!
Why buy this stuff when you can SO EASILY make it at home?
Let's talk about how to make cowboy candy, shall we?
Homemade Cowboy Candy Ingredients
You will need the following ingredients to make homemade Cowboy Candy (Candied Jalapenos):
- Jalapeno Peppers.
- Sugar.
- Apple Cider Vinegar.
- Seasonings. I use chili powder, turmeric, ground ginger and others. Use your favorites.
How to Make Homemade Cowboy Candy (Candied Jalapenos) - The Recipe Method
First, slice the jalapenos into ¼-inch round slices. You can remove the seeds if you'd like, but I make them without coring. You should wear gloves if handling hot peppers bothers your skin.
Stir together the sugar, vinegar and seasonings in a pan.
Bring to a full rolling boil, then reduce the heat to a low simmer until the sugar dissolves into a gooey syrup.
Add the jalapeno pepper slices and mix to evenly coat them with the syrup.
Reduce heat and simmer them for 4 minutes. They will darken a bit as they slightly cook and absorb some of the sugars after you add the pepper slices.
Transfer the candied jalapeno peppers to cleaned jars, then fill the jars with the remaining syrup. Just pour the boiling syrup right in after you transfer the peppers with a slotted spoon. You can cool it slightly first if you'd like.
Wipe the rim of the jar then cover and store in the refrigerator for up to 3 months.
Boom! That's it! I love my homemade cowboy candy. Great stuff!
Makes about 3.5 cups.
Packed into three 1/2 pint jars.
Leftover Candied Jalapenos Syrup
If you have any leftover syrup, save it. Use it to make yourself a cocktail or a spicy mocktail. It's quite delicious! Pour it over cupcakes, even potato salad. Get creative!
Serving Up Your Candied Jalapenos
I like to simply snack on my candied jalapenos straight out of the jar as a quick sweet snack. They are also ideal for garnishing. Pop them on top of your favorite Corn Bread Recipe, on top of a cupcake or a slice of pie.
It's super awesome over cream cheese. Smear some cream cheese over crackers and top them with candied jalapenos. Amazingly delicious. You can even mix them into a serving bowl with cream cheese for a candied jalapeno cream cheese dip.
Garnish a cocktail with them. Margaritas, anyone? Chop and swirl some into your favorite guacamole recipe for a touch of sweetness.
So many ways to serve up your candied jalapeños!
Just quit stealing them off the plate, Mike!
Mike's Recipe Notes & Tips
This has turned out to be an amazingly popular recipe. They're really THAT good. I'll post here as questions pop up. Here is some additional information to help you along.
- Wear Gloves: Peppers can cause skin irritation and burning. Some people are more sensitive than others. The oils from the peppers can get onto your skin when handling them, and especially cutting them. It is best to wear gloves when handling hot peppers. If you notice any skin burn, go to this page - How to Stop the Chili Pepper Burn.
- Slicing the Jalapenos: You'll be chopping a LOT of jalapeño peppers for this recipe. Use a mandolin or food processor with a slicing accessory to save some chopping time.
- Removing the Seeds and Innards: If your concerned about the overall heat, you can core out the jalapenos before slicing them. Most of the heat resides in the pepper innards.
How Long Does Homemade Cowboy Candy Last?
Candied jalapenos will last about 3 months in the fridge without processing. If you process them in a water bath in canning jars, they can last easily a year in the pantry until you are ready to open them.
I've included how to process them with a water bath below and in the recipe card.
Can I Make This Recipe with Other Peppers?
Absolutely. You can "candy" any type of chili pepper. Just slice them into rings and proceed with the recipe.
Some peppers are obviously larger than others, though. Chop those up into smaller pieces.
The process is great with spicier peppers. I personally love candied habaneros. Crazy delicious.
The candying process tamps the heat quite a bit with candied jalapenos or any pepper, so they won't be as spicy as you might expect.
Try making these with superhot chili peppers as well, like scorpions or Reapers. Oh baby!
Try Some of My Other Spicy Dessert Recipes
- Mexican Brownies
- Spicy Chocolate Chip Pudding Cookies
- Chocolate Covered Jalapeno Peppers
- Spicy Chocolate Covered Strawberries
- Candied Jalapenos
- Jalapeno Cornbread
- Homemade Chamoy Sauce
People also asked about these similar topics: Pickled Jalapenos.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media.
Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Candied Jalapenos Recipe (Homemade Cowboy Candy)
Ingredients
- 1/2 pound jalapeno peppers about 10-12 average sized jalapenos
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon chili powder (optional)
- ½ teaspoon turmeric powder
- ½ teaspoon ground ginger
Instructions
- First, slice the jalapeno peppers into ¼-inch round slices.
- Stir together the sugar, vinegar and seasonings in a pan. Bring to a quick boil, then reduce the heat to a low simmer until the sugar dissolves into a gooey syrup.
- Add the jalapeno pepper slices and mix to evenly coat them with the syrup.
- Simmer them about 4 minutes. They will darken a bit as they slightly cook and absorb some of the sugars.
- Transfer the candied jalapeno peppers to cleaned jars, then fill the jars with the remaining syrup.
- Cover and store in the refrigerator for up to 3 months. You can eat them right away, but it is best to let the flavors develop at least 1 week in the refrigerator before eating.
FOR PRESERVING/JARRING
- First, clean your jars and lids using a steamer rack in a 16-quart pot. Place the jars on the rack and fill the pot with water, enough to cover the jars. Do not let the jars touch the bottom of the pot, as the heat can cause the glass to crack.
- Bring the water to a boil and boil the jars for 10 minutes. Remove the jars with tongs when you’re ready to use them.
- Prepare the candied jalapenos per the instructions above.
- When the candied jalapenos are ready, scoop them into the jars, leaving ¼ inch head space.
- Clean the lids with soap and hot water, then place them onto the jars. Secure them with cleaned canning rings. Wipe the rims clean.
- Place the filled jars back into the hot water bath, onto the steamer rack, ensuring the jars are covered with 3 inches of water.
- Return the water to a boil and process them for 10 minutes. For higher altitudes, process them for additional time (at least an extra 10 minutes). Remove the jars with tongs and tighten the screw caps.
- The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, you can reprocess it, or store the jar in the refrigerator.
- Invert the jars to test for leaks. Flip them upright after 10 minutes and allow to cool.
- Store the jars in a cool, dry place. They will last a year or longer this way. Once you open them, however, keep the jars in the refrigerator.
Video
Notes
Nutrition Information
This recipe was updated on 5/6/2022 to include new photos and a video. It was previously published on 5/19/2014.
Darren Brothwell says
Soo good with jalapeños, gonna have to wait till next year to male another batch as my plants have stopped producing. Didn't work so well with Thai Birdseye, just a bit too hot.
Mike Hultquist says
Thanks, Darren. Yes, spicy, I'm sure!
Laura says
Can Splenda be used instead of sugar??
Mike Hultquist says
Yes, you can use Splenda for this recipe, Laura. Let me know how it goes for you. Enjoy.
Jimmie says
I will try making them today !!
Mike Hultquist says
Enjoy!
Sunny Pedersen says
This is my favorite recipe! I always have a big jar of Cowboy Candy in my refrigerator! My favorite combination is equal parts jalapeno, habanero, and serrano peppers. I have also substituted the serranos with Thai chili peppers. I make batches for my friends all of the time! It's fun to experiment with different pepper combinations to match the heat levels that each of my friends prefer. Thank you so much for sharing this recipe on your website! Honestly, your website is one of my very favorites! I share it with all of my friends!
Mike Hultquist says
Awesome! Thanks for sharing your comments, Sunny! I love to hear it.
Rose Jordahl says
I made this recipe, fantastic! So good, that I just eat them with plain saltine crackers! Thank you!
Mike Hultquist says
Awesome! Thanks, Rose! Yes, so good! A definite favorite here.
Leia Foxwell says
Save the liquid from the candied jalapenos. Take a jar of commercially prepared dill pickles, drain the liquid. Add the candied jalapeno liquid to the drained pickles. Refrigerate. Taste them after a couple of days. Yum.
Mike Hultquist says
Nice tip! I love it.
DOUGLAS KINTON says
Not a comment but a question.
I make freezer strawberry jam every summer with great results and last for a year or more.
Would you recommend freezing in jars as a storage option???
Michael Hultquist - Chili Pepper Madness says
Hi, Douglas. You can freeze candied jalapenos, no problem. They get a bit softer, but they're already pretty soft. Freezer bags are great, as they take up less space, but freezer safe containers work as well. Let me know how it goes for you.
Tallulah says
My jars are in their water bath as I type this. I doubled the recipe and it filled 4 half-pint jars perfectly, with just a few jalapeño rings and a tiny bit of syrup left over for me to sample. Whoo-wees this is delicious!!! This recipe is amazing! The only tiny change I made was to add a shallot, like another commenter had suggested. I had a shallot, and candied shallots sounded pretty amazing, so why not? I'm in love with the syrup. I want to put it on waffles and have spicy waffles
My batch came out super hot! I live in WV, by way of CA, and the jalapeños we can buy n the store here are often almost heatless, like eating a bell pepper. It drove me nuts, so I grew my own and searched out "Hot" jalapeño seeds. Well, I guess I got them!
Thank you so much for this wonderful recipe! It's definitely a keeper!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Tallulah. I love to hear it!
Jared Sergeant says
How long until the jalapeños are ready to eat? Right away?
Michael Hultquist - Chili Pepper Madness says
You can enjoy them right away, Jared, though they are a bit warm. I usually let them cool a bit first. Enjoy!
Todd L Wiley says
Mike, I am going to double this recipe with 1 pound green and 1 pound red jalapenos. what is your thought on using a sugar substitute? I am thinking monk fruit. I am diabetic, however, I would be giving this out as a gift for the holidays. Just wondering if it would change the flavor profile for the non-diabetics?
Michael Hultquist - Chili Pepper Madness says
Todd, one reader talked about making this with monk fruit sugar. I've never done it, but something you might try. Yes, I do think it will affect the flavor, but could be worth it.
Cathy says
I make these every year! I do not can the way you say though! All I do is after I put in canning jars I turn upside down and leave for awhile then when I turn over they are sealed! I do the same with jelly! No need to do the bath. They have never unsealed ever! I am so addicted to these! I put them on everything I eat!
Michael Hultquist - Chili Pepper Madness says
Thanks, Cathy! A lot of people can that way. Not sure what the FDA would say about that, but I'm sure it's fine.
Bekha says
I have been buying this at my local farmers market. Its their best seller. They told me they plant 12 to 15 rows of jalapenos on their farm every year just to make this. BUT they use maple syrup in it as well. How would you incorporate maple syrup into this recipe? I would love to duplicate this at home. Appreciate any guidance you may have on incorporating the maple syrup.
Michael Hultquist - Chili Pepper Madness says
You can use maple syrup in place of the sugar. I hope that helps it become a 5 star recipe for you!
Bob Banks says
Just made these. My wee twist is a little orange zest in the syrup. Going to be a struggle leaving these a few weeks. Taste amazing already.
Michael Hultquist - Chili Pepper Madness says
Outstanding! Enjoy, Bob!
Steven R Cannon says
Hey Mike how would deal with hot sauce with sugar rush peach peppers?
Michael Hultquist - Chili Pepper Madness says
Steven, Peach Sugar Rush peppers will work as a sub for any of my hot sauce recipes, but I do have this specific one you can try: https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/peach-sugar-rush-hot-sauce/
Sue says
I have a half a bushel of jalapenos I'm making into cowboy candy for Christmas gifts. DH & I don't eat sugar but I wanted to make some for us so I experimented with xylitol & splenda as replacements for the sugar. The xylitol worked great, it thickened up nicely. I hate the taste of xylitol so I made myself a batch with splenda &, as I knew it would, it doesn't thicken & the sweetness is a bit too much. I added a little more vinegar & a little xanthan gum to thicken it up so the syrup would stick & they are just ok.
I am researching water bath canning them with the xylitol but I'm not finding great info on it, my belief is that it's safe as it tests in the high 2's, anything under 4.6 is safe to water bath can so I assume it's safe. For now they're in the fridge instead of the canner.
Just thought I'd share as I've seen the alternative sweetener question asked here a few times. 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks for sharing, Sue! Much appreciated.
Roger Vesper says
Mike,
I have made this recipe for years. Family and friends all "Expect" a jar whenever they see me. When I lived in Phoenix, AZ, the local Mexican Market would have Jalapenos on sale once a year for $0.79/lb. I would buy about 20 lbs and spend the entire weekend canning. I have added a few things to make it "mine". I use 2 parts Jalapeno and 1 part Fresno or red Serrano just to add some color, a few dried Japones per jar (added during the simmer or just to the top of the jar before sealing) and, a dash of lime juice to the mix. I water bath seal them and date them. I don't provide them to anyone until they have been "steeping" for a month or more. I would also process the leftover liquid to jars and use it as a marinade (YUM). I live in Auckland now and canning/preserving is problematic here. I have planted a huge pepper garden and just need to find a reasonable source for canning jars and I will be back in business. Nearly everything in my kitchen gets Fresh Chilis, dried or canned chilis, or chili powder. HOT IS GOOD! I will be trying many of your recipes.
Roger
Michael Hultquist - Chili Pepper Madness says
Outstanding! I love to hear it, Roger. Kindred souls, we are. I hope you find some recipes here you enjoy.
MARK says
You say put the cowboy candy in a jar and refrigerate. Can I put these in a plastic container and refrigerate or freeze? Already made 2 batches and I like them softer so I cooked second batch longer. I am going to chop these in a grinder or blender so it is more like a relish. Thanks for great site!
Michael Hultquist - Chili Pepper Madness says
Thanks, Mark. Yes, you can freeze these. No problem! Enjoy!
Kim Bemis says
Made these today and they came out very watery. Going to try to salvage them by draining liquid off and cooking it longer to a honey consistency.
Michael Hultquist - Chili Pepper Madness says
Kim, when heated, the liquid is fairly thin, really meant to coat and penetrate the jalapeno slices. Once everything cools, it will thicken more. The candied jalapenos will be somewhat soft and floppy when done, but very glazed with sweetness. You can also reduce the heat to VERY LOW to have a thicker consistency, or add more sugar.
Cimdy says
Wondering if you need to use canning jars and lids if you are just putting them in the refrigerator. I also I read that they last a long time. More than 2 months. Would that be on the shelf or in refrigerator. I want to make these also want to have the right stuff as in jars and lids.
Michael Hultquist - Chili Pepper Madness says
You can just refrigerate these, covered. They do last a long time, especially in the refrigerator. Do not store them out of the refrigerator. Enjoy!
Century Foods says
I love your homemade cowboy candy. How long does the powder stay after mixing together.
Michael Hultquist - Chili Pepper Madness says
It really mixed right in.
Debbie says
Such a yummy and easy thing to do. My kids love it! This recipe would be the perfect starter for someone who’s never canned before! Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Debbie!
MJ says
I use five different hot peppers. Very yummy if you like heat.
Michael Hultquist - Chili Pepper Madness says
Nice! I love it.
Donna says
I tried this recipe two days ago with hot banana peppers. Not sure how far the syrup would go, I think I quadrupled the amount, with the result that I was left with nearly two quarts of syrup. Oh, gee - looks like I'll have to make more 🙁 Fortunately, my pepper crop is more than willing to comply. I made this first batch as refrigerator peppers, but I'll have to use a canning method next time. The peppers were absolutely awesome - just what I was looking for. Thanks yet again, Mike!
Michael Hultquist - Chili Pepper Madness says
Haha, oops! So good, Donna!
Tammie Hall says
Love these.. but thinking about canning.. do the peppers get soft from water bath canning?
Michael Hultquist - Chili Pepper Madness says
Tammie, they're pretty soft anyways, so the water bath process won't really do much more to them, unless you boil for too long. Let me know how it goes if you do it.
Lauren says
Hi, I only have regular vinegar on hand, could I substitute that for apple cider vinegar?
Michael Hultquist - Chili Pepper Madness says
You sure can, Lauren! Any vinegar will do. Regular white vinegar isn't as sweet and tangy, so keep that in mind. Still very good. You can always adjust with a bit more honey or sugar if you wanted to.
Becky says
Has anyone tried this recipe with coolapeno peppers? Just wondering how good it would be with no heat? Thanks!
Michael Hultquist - Chili Pepper Madness says
Becky, I have done this with other peppers and it always comes out great. You may not get heat, but you'll love the sweet flavor.
Dave Dionne says
Also include Sliced Shallots.... it's a game changer!
Michael Hultquist - Chili Pepper Madness says
Nice!!!
Tiffany Balk says
Hello! I haven't made this yet, but I plan to this week. I was going to put it into 4 oz jars. I see that it will keep for a few months in the fridge in jars. But would the jars of cowboy candy be able to be frozen also, to preserve them longer than that? I do not water-bath or pressure can. (Mostly I just brine things in the refrigerator and use them within 3-6 months or so.) If freezing this in the jars isn't a good idea, what about freezing portions in freezer bags? I'm interested to know if you've experimented with freezing this before! Thanks so much.
Michael Hultquist - Chili Pepper Madness says
Hi, Tiffany. You can freeze candied jalapenos, though they may get extra soft. Freezer bags would be fine. Let me know how it goes for you.
TxSculler says
This candied jalapeños recipe is delicious! A nice balance of spice and sweet with the turmeric and ginger providing a unique taste from other similar recipes I’ve tried. This is my go-to recipe and makes a great gift!
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks for sharing!
MAQ says
Yum, yum, yum. Thanks Michael, love this recipe, very tasty. I think I need to cut back on the chili powder next time I make it, I got ‘little’ carried away, but it didn’t stop me nibbling on them so this batch is not likely to last long!
Michael Hultquist - Chili Pepper Madness says
Glad you enjoyed it!!
Risa Kandell says
These are wonderful. Great recipe. Thank you, Mike!
Michael Hultquist - Chili Pepper Madness says
Thank you, Risa!
Lilu says
Yum! For fun, after removing them with the lotted spoon I let them carmelize a bit more in a heated skillet. Al;so used fresh ginger. Can't wait to try these in a cocktail with a smokey mescal!
Michael Hultquist - Chili Pepper Madness says
Thanks, Lilu. Yes, mezcal! Now you're giving me some ideas! I love it.
Jeff says
Hi Mike,
You said that the candying process tends to dampen the heat of the jalapenos. I wonder if adding a dash or two of cayenne would be the answer to that little problem. I haven't made the recipe yet, but I'm looking forward to trying it soon!
Michael Hultquist - Chili Pepper Madness says
Hi, Jeff. Yes, absolutely, that or some spicy chili powder, flakes or other seasoning would do nicely as well. Let me know how it turns out for you.
Kelly says
This recipe looks fabulous. I follow the keto way of life, has any one tried using xylitol or erythritol?
Michael Hultquist - Chili Pepper Madness says
Thanks, Kelly. I personally have not, but hopefully another reader has.
Charlie says
As a diabetic could you substitute Monk Fruit sugar? What exchange would you use?
Great recipe, going to try it today I hope.
Michael Hultquist - Chili Pepper Madness says
Charlie, I have never used it, but you should be able to use it for sweetness. If you do make it, please let me know how it goes.
Patty says
Hey I love your ingredients...the one I make is with 3lbs of jalapenos and celery seed, granulated garlic, and cayenne pepper.
I have a sh*t load of frozen jalapenos in the freezer the farm where I sell my jams, jellies etc gave me. I know it would work for pepper jelly but I wonder if they would be too soft to slice etc for cowboy candy? Any thoughts or input would be appreciated. Thank you!
Patty
Michael Hultquist - Chili Pepper Madness says
Thanks, Patty. You can make them with frozen peppers. They soften up in the syrup anyway. Let me know how it goes! Enjoy.
Jamie says
The taste was great! But am I the only one who can't handle the spice? Am I just a wuss? I popped one in my mouth and it was delicious for a second then I was running for the milk. Did I do something wrong?
Michael Hultquist - Chili Pepper Madness says
Jamie, a couple things on this. #1 - it could just be that you got a hotter batch of jalapenos. They do vary in heat. Candying them really tamps down the heat, though. When I eat them, I notice no real heat, though I do eat hotter foods frequently. #2 - you can core them out next time to remove the innards before making them. Most of the heat in peppers resides in the inner whitish innards. I hope you like it more next time.
Rebecca says
Wow wow wow! I made this today and I’ve not been able to stop nibbling on them! I’m now thinking that I’ll need to do another batch in 2 weeks time. Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
I know, right? Addictive! Thanks, Rebecca!
Dustin says
Gonna try this today with a 50/50 mix of jalapeño and Fresno peppers. They will be awesome on my burnt ends tomorrow!
Michael Hultquist - Chili Pepper Madness says
Yes! That sounds perfect, Dustin. Enjoy!
Jeff in Houston says
Mike...Mike...Mike...GREAT recipe! Made a batch and they went to family members for Christmas. Now making another batch for myself!
The only thing I added was a teaspoon of whole coriander seeds...gives a bit of floral note to tie in the sweet/spicy mix. The coriander seeds become very soft and biting into one while hitting a jalapeno is a good taste combination.
Thanks for the recipe...just simply great!
Respect!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeff! Perfect Christmas gift!
Ray Hobba says
Just some ideas on what to use these on. I have put them on tacos, pizza, Nachos, sandwiches (especially Subs) and I think I am just scratching the surface, it adds a sweet heat to all those things that makes great flavor. Both my wife an I think so.
Michael Hultquist - Chili Pepper Madness says
Excellent! All great ideas for sure, Ray! I love it. Glad you are enjoying them.
Deborah Ketelsen says
So delicious! I canned using water bath style and worked great. It's the perfect gift for the holidays, especially if you use red and green peppers. I also didn't cook until it was really gooey as I wanted more liquid, and it worked great. I also slow cooked pork ribs last night using the sauce...delish!!!
Michael Hultquist - Chili Pepper Madness says
Perfect, Deborah! I love it!
Mita Son says
I accidentally put 1/2 tablespoon of turmeric and ground ginger instead of 1/2 teaspoon... is there anything I can do to fix it or did i just completely ruin it/ the taste of it?
Michael Hultquist - Chili Pepper Madness says
You should be fine, Mita. Just give the syrup a taste and adjust from there. Enjoy!!!
Louise Sala says
Do I have to use the water bath method for pantry storage. Normally when I can, salsa for example, I usually put jars in the oven at 200 degrees and boil the lids, jar the salsa and wait till the lid pops and that keeps the salsa for at least 2 years. I make a lot lol. I am thinking I can do the same thing here. Also when I made the syrup, it did not really thicken but was still absolutely delicious. I did triple the recipe. Any thoughts on that . Thanks
Michael Hultquist - Chili Pepper Madness says
Louise, it is safer to do the water bath method, but a lot of people safely use the method you currently use. If you feel comfortable with that, I'm sure that is fine.
Jeri LaFlamme says
Fantastic recipe. 2.25 pounds of peppers fills 1
quart jar. Great for gift giving.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Yes, great for gifts.
Margaret Mooney says
Hi there.
I am based in the UK (Northern Ireland) and am an avid chilli fan. I grow a lot of them in my conservatory and make various chilli jams and sauces but love the idea of candied chillies. My question is, as I am based in the UK with a different vinegar strength to the US, do I need to do the water bath step?
Michael Hultquist - Chili Pepper Madness says
Hi, Margaret. Thanks. I don't think so. The sugar content alone will help these keep a while in the refrigerator. If you plan on long term pantry storage, you can water bath, but otherwise you should be fine.
Lisa Jahnke says
I just made these. They are incredible. I shared the link for this recipe on my personal pages. I am thinking I could use some of my other hot peppers, also.
Michael Hultquist - Chili Pepper Madness says
Thanks, Lisa! Absolutely, you can use this recipe with other peppers as well. Enjoy!
Suzy says
Thanks so much for the recipe Michael, I have been trying to figure out what to do with the hundreds of jalapenos I have been harvesting from our garden. I already knew I was going to use a lot of them with all the berries I have been hoarding to make different flavored pepper jams for Christmas gifts, but I really wanted something different to switch it up a bit and I remembered how much my boys loved these on their nachos at their football games when they were younger. Now I have to figure out what to do with the dozens of Banana peppers I have been harvesting and the 100s of habanero peppers that will be ready to harvest in a week or two. Our habanero peppers are literally twice the size they were last year, I have already picked a few of the Chocolate Habaneros as they were ready, so the other varieties of habaneros shouldn't be too far behind and there are still hundreds of flowers all over our 4 bushes. This has truly been a great year for peppers.
Michael Hultquist - Chili Pepper Madness says
Absolutely, Suzy. I have so many recipes on the site here to help you with your banana peppers and habaneros. Take a look around. Happy to make some suggestions! Enjoy!
Sondra Weidman says
Have you tried with honey?
Michael Hultquist - Chili Pepper Madness says
Sondra, honey is great for this!
Virginia Alvarado says
I love your recipe! This is my first year of making Cowboy candy and now I am hooked!
I harvested a load of hot banana peppers today and after cutting into rings I have about two gallons! Have you ever tried this recipe with hot banana peppers? I also have an abundance of Habaneros so I was thinking maybe I could add some of those into the banana pepper mixture for added heat.
Michael Hultquist - Chili Pepper Madness says
Great, Virginia! Thanks! Yes, this recipe will work with any peppers.
Dawn says
I like these better than my other recipe. However, since I can them, I put the peppers in the jars raw and pour the hot syrup over them and then put them in the water bath. I had to double the syrup ratios, or I never would have been able to cover the 3 pints I made! No leftover syrup. 🙁
Michael Hultquist - Chili Pepper Madness says
Great, thanks for the info, Dawn!
Opal Barker says
Can sliced onion be added to the peppers? If so, will that mixture need to be processed in a hot water bath for longer than 15 minutes for pints.
Michael Hultquist - Chili Pepper Madness says
Absolutely, Opal. You can "candy" onions and other ingredients. Let me know how it turns out for you. You don't have to water bath it longer, but be sure to check the pH. 3.5 or lower is preferred for home preserving.
Grace says
Made them last night, a bit dissapointed I only got 1-12 oz jar. But will make more today in 4 oz. jars and I water bathed it. One person commented because of the acidity, there is Apple Cyder Vinegar in this recipe, I I guess enough acid. And also will follow advice to simmer at lower Temperatur as my syrup was still a bit too watery (have a new gas stove and I'm still getting used to it). Great taste with a great kick. (Jalapeños are homegrown :-))
Michael Hultquist - Chili Pepper Madness says
Thanks, Grace! Glad you enjoyed them!
Carlita Edwards says
I love this recipe, as do all of the recipients of my jars of candied jalapenos. I always triple the syrup recipe, and usually have some extra jalapenos, just not enough to fill a jar, so I have started putting the leftover candied jalapeños in my dehydrator, and drying until crispy. We love them in almost everything .
Michael Hultquist - Chili Pepper Madness says
Awesome, Carlita! I love it!
Susan Friemel says
Mike, I was wondering if it is okay to jar and water bath the leftover syrup?
Michael Hultquist - Chili Pepper Madness says
Susan, I've never done that, but there is no acidity, so not sure a water bath would work. It's just sugar water, though, so it could. You should be able to freeze it without issue.
Jessica says
I was curious if anyone did the canning method and just put the raw jalapeños in the jar, put the syrup on top of them, and then did the water bath. I would hate for them to turn into mush after cooking in the syrup and then the water bath.
Janet Post says
I will admit to being a bit skeptical when I decided to try this recipe. I had so many jalapeno's and I am not keen on pickled peppers. What the hell was I going to do with them. So, I made a small batch of these Cowboy Candies. These are the best things I have ever made. I had them on stove top stuffing -- and is now the only way I will ever eat stove top stuff ever again. My family is begging me to make cornbread so they have something new to spread these on. My daughter, who eats hot peppers raw, eats them straight out of the can with her fingers while curled up in a chair reading. Now I'm thinking I don't have ENOUGH jalapeno's in my garden!!
This recipe is brilliant. Thank you SO MUCH for sharing!!!
Michael Hultquist - Chili Pepper Madness says
Well that's a heck of a review! I love it, Janet. Thanks so much! Super happy you are all enjoying them. Time to grow more!
RICHARD W DULEE says
I have a rhubarb patch. I do a 50/50 jalapeno and rhubarb mix. I do not vary the recipe at all beyond that addition. It's an amazing variation I recommend to this already great recipe.
Michael Hultquist - Chili Pepper Madness says
That sounds awesome, Richard! Love it. Nice touch.
Jeff B says
I was wondering if this recipe would work with chopped frozen jalapeños?
Michael Hultquist - Chili Pepper Madness says
Jeff, it would work, but thaw the peppers first. They will absorb the sugar. Let me know how it turns out for you.
Angie says
This recipe was fantastic. Just the right amount of heat / flavor.
Do you think this recipe would work for cucumbers and greenbeans also?
Michael Hultquist - Chili Pepper Madness says
Excellent! Glad to hear it, Angie. Yes, you can conceivably "candy" any type of food this way. Enjoy!
Patty says
Is it necessary to put the peppers in the syrup before putting in the jars? Can't you put the peppers directly in the jars and then add the syrup?
Michael Hultquist - Chili Pepper Madness says
Patty, you can do it that way. You'll get more absorption with my cooking method, but it will still come out good that way. Let me know how it turns out for you.
Edward Miller says
Great recipe tweaked it a lil
Michael Hultquist - Chili Pepper Madness says
Thanks, Edward! Glad you enjoyed them.
dana says
Your recipe calls for 1 pound of jalapeños and then says around 6 or 8, but one pound is more like 20-25 jalapeños according to my scale right now?
Michael Hultquist - Chili Pepper Madness says
Dana, go by weight and start with a 1/2 pound, or 10-12 average-sized jalapenos. I made an adjustment to the recipe to make it more clear. Thanks. I hope you enjoy them.
Hollis Ramsey says
These will go GREAT in my Spam w/Bacon Hawaiian Scramble: dice the Spam, slice red onion, and I use canned pineapple, drained — Save the pineapple juice to mix with the candied syrup and, you know, whatever else is in your freezer (like tequila?). Saute in whatever oil you like, or rendered fat (I use Wild Boar Fat from Fatworks: https://store.fatworksfoods.com/products/copy-of-grass-fed-buffalo-tallow-a-k-a-thunderfat-8-oz). Then toss with candied jalapeños. I’ll be wrapping these in flour tortillas along with shredded sharp cheddar (sweet, savory, and HOT: I don’t deseed), lightly toasted on my stovetop griddle just to melt the cheese, with guacamole and maybe sour cream mixed with lime juice/zest on the side. I don’t think that a Tequila Quarantini would be out of line here. Or a Dirty Ashtray (Tecate, tequila, lime juice, hot sauce, cracked black pepper: https://www.redcuprebellion.com/2017/10/29/16568616/booze-blog-rebellion-the-dirty-ashtray), for the less stout-hearted!
Nicole says
What is the purpose of the turmeric, Chile or cayenne powder? I’ve seen garlic powder in some recipes? Don’t we just want to taste pure sugary jalapeño?
Thank you!
Michael Hultquist - Chili Pepper Madness says
Nicole, they add a bit more flavor, though you can skip them and just enjoy the sweetness! They're great that way!
Randy says
Great taste and super easy! Much less work than sous vide!
Michael Hultquist - Chili Pepper Madness says
Thanks, Randy. I do love my sous vide, but yeah, this method is pretty darned easy. Glad you enjoyed it!
Eric says
Great. Made 15 pints for Christmas gifts and they were a hit. Use Ancho chili powder and the taste is fantastic. Great website. Thanks!
Michael Hultquist - Chili Pepper Madness says
Thanks, Eric! Great gifts for sure!
Shannon says
Ancho chili powder? OMG I need to make these with that!
Anna Van says
This recipe is spot on! I used to buy candied peppers in Key West. They were called “Texas sweet & hot jalapeño peppers”. But had to pay for shipping and the price just kept going up. Then I found your recipe and I can make them myself. Thanks for sharing I’m making my second batch today.
I put them on mini cornbread muffins before I bake them. I also put them on deviled eggs. BIG HIT in my house!
Michael Hultquist - Chili Pepper Madness says
Great, Anna! Yeah, so much better when you can make them at home. I love them for cornbread. Sounds great for deviled eggs! Nice! Glad you are enjoying them.
Kathy says
Excited to try the pickled pepper recipe this weekend!
Michael Hultquist - Chili Pepper Madness says
I hope you enjoy it, Kathy.
Mike says
Made these and I love the flavor but the syrup didnt thicken the way I thought it would what did I do wrong?
Michael Hultquist - Chili Pepper Madness says
Hello, Mike. It's hard to say. Possibly you used too much liquid or too high of heat. When you do heat the liquid/vinegar with the sugar and seasonings, it will be runny, not overly syrupy. Once it cools, it will form more of a thick syrup.
Dianna says
I like that this is a small batch recipe. I only got 4 of the 4 oz. jars, but syrup to pepper ratio was perfect. Syrup tasted good so I think they will be good. Doing water bath now.
Michael Hultquist - Chili Pepper Madness says
Great, Dianna! I'm happy it worked out as needed for you. I appreciate your stopping by!
Chris says
Could you use the strained/scraps from your jalapeno jelly recipe?
Michael Hultquist - Chili Pepper Madness says
Chris, yes, the peppers that you strain out from making jelly are essentially "candied". Very tasty.
Mike says
I made 4 batches last night and used a mix of colored jalapeños and also added onion. Looks and tastes amazing. Thanks for the recipe.
Michael Hultquist - Chili Pepper Madness says
Excellent, Mike! Sounds wonderful! I appreciate the comments. Have a good one.
Linda Weatherred says
P.S. to my previous comment....
I used jalapeno pepper seasoning instead of the chili powder and loved it. Chili powder tends to be too harsh for my taste.
linda Weatherred says
Made these today and, oh my my, they are so good!!! My son was here and he took a jar home with him as he loved them also! Wonderful recipe....yum! Thanks Mike 🙂
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Linda! Glad you guys enjoyed it!
Tami says
Are there any changes for high altitude?
Michael Hultquist - Chili Pepper Madness says
Tami, yes, you should process for additional time at higher altitudes. Figure an additional 10 minutes.
Tara Bishop says
I wondered how this recipe would work with leaving cayenne peppers whole-so whole candied peppers? What are your thoughts. I would probably be using little cayenne peppers so they're not very big. Thank you!
Michael Hultquist - Chili Pepper Madness says
Tara, yes, this would work. However, the sugars might not completely penetrate the peppers if left whole. I would poke some holes in them or slice them open to make sure they are candied throughout. Let me know how it turns out for you.
Travis says
I made this peppers tasted great, but the syrup turned into a hard candy instead of staying liquid. What did i do
Michael Hultquist - Chili Pepper Madness says
Hi, Travis. You may have had too much sugar, which can harden up. It will also harden up when it cools. Try some more liquid and lower the heat next time.
D says
I tried this recipe and love it!!! I did come across an issue on one batch however. Probably something I did or didn't do... The peppers floated to the top and it seems like the syrup is at the bottom. Any suggestions on what I did? Can this be fixed? Thanks in advance!
Michael Hultquist - Chili Pepper Madness says
Thanks, D. If this happens, it is best to reduce the heat so the liquid stays just a touch thicker. Then, stir the peppers more so they get evenly coated with the sugar mixture. You can also process the peppers twice by stirring them in and coating them, removing them to cool a bit, then return them to the pan and swirl them in again with the simple syrup. I hope this helps!
Keri says
Question about mixing spicy peppers— yes or no?
Michael Hultquist - Chili Pepper Madness says
Keri, absolutely. I mix them all the time for different recipes. Enjoy!
Keri says
Would you suggest it’s ok to mix the jalapeño-habanero-chili peppers for my first round of cowboy candy or stick with jalapeños only? Thank you!
Michael Hultquist - Chili Pepper Madness says
Keri, absolutely! It'll be spicier, but delicious! Let me know how it turns out for you. This recipe will work for any type of pepper.
Jennifer says
I have no tumeric, what else could I use?
Michael Hultquist - Chili Pepper Madness says
Jennifer, you can skip it if you'd like. Try other seasonings that you might prefer for additional flavor.
Carol says
I made these, specifically, for use in concocting a spicy pineapple martini. I used 2 parts pineapple juice, one part vodka, and one part Cointreau. Then I added a healthy teaspoonful of the syrup and shook with ice, a couple of the jalapenos for garnish.
It was dangerously delicious (especially rimmed with sugar and a bit of cayenne)!
Michael Hultquist - Chili Pepper Madness says
Excellent, Carol! I love the idea of making a spicy martini. Wonderful!!!
Judy Scott says
I had 4 pounds of red and green jalapenos to do something with, so I have made this. I did take a lot of the seeds and membranes out, because my peppers were really HOT! I made twelve half pints; half red & green and the other half just green. They look beautiful, and I know some people are really going to enjoy this treat!
Michael Hultquist - Chili Pepper Madness says
Totally, Judy! Sounds awesome! I'll bet the jars look like Christmas Candy from the wonderful colors! Enjoy.
Debbie says
I want to make a smaller like maybe a half pint or less and I don't want them real sweet so about how much sugar
Michael Hultquist - Chili Pepper Madness says
Debbie, I would use at most 1/3 cup of sugar, though you can probably get away with a few tablespoons. Let me know how it turns out for you.
Erin Thompson says
I just read the comment about replacing the sugar with honey. What would the ratio be of honey to 1 cup sugar?
Thanks
Erin
Michael Hultquist - Chili Pepper Madness says
Erin, I would do 1/2 a cup of honey.
Kari says
I've been makingvthese for several years. The recipe I usually follow calls for the same amount of peppers as this one but 6 cups of sugar and 2 cups of cider vinegar. I always end up with a lot of extra syrup. So I'm going to try it this way. I have about 10-12 Lbs of peppers sitting on my counter right now. So I'm going to triple the recipe a few times to get all if these canned.
Michael Hultquist - Chili Pepper Madness says
Hi, Kari. Let me know how it turns out for you. You can definitely use more sugar if you'd like, though for me, I've found that you really don't need that much for good candied jalapeno peppers.
Taylor says
Made these last week for the first time. Followed directions exactly and made sure all the seeds were in pot with the peppers. I am not a hot or spicy lover and for me much too hot. Gave jars to a couple of friends who said they were too mild but liked overall taste although a bit too sweet. I plan to make them again with slightly less sugar but wondering if I can add red pepper flakes rather than the chili powder. I want to make them super hot and watch a few people brought to their knees.
Michael Hultquist - Chili Pepper Madness says
Thanks, Taylor. Yes, you can use spicy chili flakes with this recipe, as spicy as you'd like. Let me know how it turns out for you. Enjoy!
Nilsa says
I am wanting to use fresh slices/chopped ginger and turmeric instead. Being I have never tried your recipe yet. What would be your suggestion to how much to use?
Michael Hultquist - Chili Pepper Madness says
Nilsa, you can use them fresh, no problem. I would suggest up to a tablespoon each, chopped, then adjust after that to your preference. Let me know how it turns out for you.
Dianne says
Dianne in MN. Awesome recipe I planted 135 pepper plants, divided by 23 types of peppers they're just starting to ripen. The jalapenos are coming on strong! Got to wait for the Anaheim and the cherry peppers and the hot cherry peppers Etc.
Michael Hultquist - Chili Pepper Madness says
You are a TRUE chilihead, Dianne! I love it!
kathy says
Your recipe states 1/2 cup apple cider vinegar, and the printed version on your website lists 1 cup apple cider vinegar. I used the 1 cup and mine isn't becoming syrupy at all. Which measurement is correct?
Michael Hultquist - Chili Pepper Madness says
Kathy, it is 1/2 cup, though you'll still get them plenty candied with 1 cup if you process them through the mixture again. Or, you can simmer it a bit until it reduces, then candy the jalapenos. Apologies for that. The recipe is updated.
William Schwager says
How would it work using Habaneros instead of Jalapenos?
Michael Hultquist - Chili Pepper Madness says
William, absolutely. Candied habaneros are a wonderful thing!
Stacy says
Can you use stevia I am a diabetic and have had this recipe before and love them but can’t do the sugar now
Michael Hultquist - Chili Pepper Madness says
Stacy, yes, you can use stevia to make this. Let me know how it turns out for you.
Keith says
Made this using ancho chili powder and it was fantastic. Gave some jars to friends and they loved it. Thanks for the receipe
Michael Hultquist - Chili Pepper Madness says
Thanks, Keith! Great gifts for sure!
Keith says
Why do you use turmeric? Other recipes say to store them for a month to enhance the flavor. Any suggestions? Can't wait to try them ! I pickle carrots, onions and jalapenos and can't wait to try something new. Thanks for the recipe
Michael Hultquist - Chili Pepper Madness says
Turmeric is nice for color and a touch of flavor, but you can omit it. You can let them sit in the refrigerator at least a week or longer to let the flavor develop. Enjoy!
Turmeric also has antifungal & antibacterial properties so it would aid in preserving says
Turmeric also is antifungal & antibacterial so it will aid in the preservation process.
Candace Fife says
Question. I bought some of these at a farmers market and I’m crazy about them. Here is my question because now I have to make more. I bought a blackberry cowboy candy, a pineapple cowboy candy, a strawberry one and the regular one. Can’t find a recipe with the fruit added. How would I adjust the recipe to make them with added berries? Thanks.
Michael Hultquist - Chili Pepper Madness says
Candace, I would add larger cut fruits with the jalapenos and "candy" them the same way. For blackberries, either keep them larger or crush them down to get some of the juices in with the liquid. They would add some awesome flavor!
Candace says
Would you add the jalapeno measurement and the fruit together? Say like 3/4 lb jalapeno and 1/4 lb of the fruit ratio for 1 batch? I hope that isn't confusing. Or just use the 1 lb jalapeno and just add some fruit without changing the original recipe?
Michael Hultquist - Chili Pepper Madness says
You can add them together, Candace. The measurements are pretty flexible, though. You really just want to make sure the jalapenos and fruit are properly covered with the simple syrup. Let me know how it turns out for you!
Chillihead scottish variant says
It would be significantly less spicy but I feel that this idea would suit banana peppers perfectly. They are already rather sweet and tangy. Especially if you used lemons to make the syrup somewhat sour. Mmm.
Also, would candied peppers still be viable for use in the production of a chilli sauce?
Michael Hultquist - Chili Pepper Madness says
Absolutely, this can work for any pepper, really. To your preference. I think it would work nicely for a thick, sweet chili sauce.
Emily says
I made these and put them in the center of my dark chocolate candies with some diced strawberries. It was awesome. Great recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome! What a perfect use for these! I wish I had one. YUM.
Vicki Anderson says
I’ve been making Cowboy candy several years and every year have requests to use honey as a substitute for “all that sugar”. I’m aware that boiling honey takes a lot of the value inherent to honey away. However what do you think about that and can it be done?
Michael Hultquist - Chili Pepper Madness says
Vicki, yes, you can use honey with this. Another visitor said they did this and it turned out great for them. Let me know how it turns out for you!
nanci fragassi says
WOW.....that's all I can say!!!! You may not want to print this because I had to alter it a bit. I had ONE pepper, so I cooked up a tiny batch, just to see what it would taste like. I only had 2 packets of white sugar, (I rarely use it), so I tossed in some brown sugar, and a bit of honey. AWESOME...and I think it's going to be my new best snack. I also used hot chili powder. I'm sitting here wishing I had a juicy burger to pile these onto.......
Thanks for the recipe......
Michael Hultquist - Chili Pepper Madness says
I love it, Nanci! I love the variation with the honey and brown sugar! So perfect! And also yes, so perfect for burger topping. Enjoy.
Malcolm says
Mike, I figure a man who has a pepper blog can stand to answer a hot question or maybe two. How do you NOT stir things TOGETHER. My stirring always makes them go together. Never APART. I can never stir things apart. When I stir, I just stir, and they always go together. How about that???
Also, how do I stir ABOUT 6 or 8 things. When I stir 6 things, 7 things or 8 things, I stir 6 things, or 7 things or 8 things. It gets even worse sometimes, (at other blogs). I have to choose between ABOUT 3 or 4 things, and that is very hard for me to do. I like to add 3 things or 4 things to a recipe, but putting about 3-4 things in keeps me awake at night.
Thanks for keeping my taste buds awake, too.
Malcolm.
Michael Hultquist - Chili Pepper Madness says
Hey, Malcolm. Honestly, I think many cooks and recipe creators use vague terms like "about" and imprecise measurements like "3-4 or so" is because cooking, unlike baking, is more fluid. It's why we use "salt and pepper to taste". For me, I often say "2-3 jalapenos" because the recipe is good either way, and it's up to the cook to determine how many jalapenos they might like. Same with simmering times. "Simmer about 20 minutes" means you can simmer longer to let the flavor develop even more. As far as "stirring together", my guess is people add "together" as a simple modifier, as I did in this recipe. If you can figure out the "stir apart" trick, I'd love to hear it! Sounds like some fun molecular gastronomy to me! Thanks for stopping by!
Karly says
I'm definitely making these!!
Michael Hultquist - Chili Pepper Madness says
They're AWESOME, Karly! I can't stop eating them.
Donnie says
I have a quart jar of jalapeno peppers on the shelf that I purchased and have not opened yet. Could you use the pickled jalapenos in this recipe? Thanks.
Michael Hultquist - Chili Pepper Madness says
Donnie, you should be able to use them, though you'll still get some of the vinegar flavor in the final. I think it would be a good combo, though. Let me know how it turns out for you!
John says
I made 48 x 4. oz jars of this special spicy nectar as holiday gifts. This was a BIG HIT! Thanks for sharing and Happy Holidays to everyone in CPM Nation. John
Michael Hultquist - Chili Pepper Madness says
Awesome, John! They make the perfect gift! YOU ROCK!!
Margo Haynes says
Being fom Texas I have to say, "Muy delicioso!" Thank you
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Margo!