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 (Candied Jalapenos)
You will need the following ingredients to make Cowboy Candy (Candied Jalapenos):
- Jalapeno Peppers.
- Sugar.
- Apple Cider Vinegar.
- Seasonings. I use chili powder, turmeric, ground ginger and others. Use your favorites. Celery seed and garlic powder are popular.
How to Make Cowboy Candy (Candied Jalapenos) - Step by Step
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 vinegar, sugar and spices in a pan or a large pot.
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 the the sliced peppers 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 pint-sized 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, Don't toss it! 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 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, a slice of pie, or ice cream.
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.
Use them to top off hamburgers and hot dogs. So many ways to serve up your candied jalapeños!
Recipe Tips & Notes
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.
- Milder Candied Jalapenos: 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 Cowboy Candy Last? Storage Information.
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
- Chocolate Covered Jalapeno Peppers
- Jalapeno Cornbread
- Homemade Chamoy Sauce
- Cowboy Butter
People also asked about these similar topics: Tangy Pickled Jalapenos.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 118.
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 (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 9/18/2025 to include new photos and a video. It was previously published on 5/19/2014.
Larry & Jill says
I have standing orders for this stuff. It's great tasting and simple...I added a small amount of local honey....
Mike Hultquist says
Wonderful! Glad to hear, Larry and Jill! Thanks for sharing this!
Dave says
So my wife had made these a handful of times and they have always been great!
This latest batch is still very good but the heat just is not there. Does anyone have any suggestions on how to add heat, without disrupting the flavor?
Mike Hultquist says
Glad you enjoyed it, Dave. You can add in some hot sauce or spicy chili powder to the mix to add some heat.
Cindy Christman says
I would like to keep these on the crunchy side do i have to simmer them can i just add to the syrup and put into jars
Mike Hultquist says
You can just drizzle on the syrup. If you add all of the syrup to the jars, the jalapeno slices can wind up submerged and will get soft. You can try to cool the sugar solution a bit, then quickly dunk the peppers into it, then pull them out right away, then jar. I think that would work better for you. Let me know how it goes.
Tom says
I made a large batch of these 2 months ago with the intention of giving some away. I let them sit for 2 months to meld, I opened one up and and ended up eating half the jar! Sorry but nobody else is getting any! I'm keeping every jar and eating them all myself (my wife does not like peppers). Does that make me a bad guy?
Mike Hultquist says
Haha, guilty! I've done the same thing! Honestly, these are pretty irresistible. Glad you enjoyed it! Must make a quadruple batch next time so you can give some away. Haha.
Donna says
Can you make this with jarred store bought jalapenos. Have a very large jar, trying to think of different ways to use them up. Thanks
Mike Hultquist says
You can, Donna, though the mix of vinegar and sugar will make it different from using fresh. Let me know how it goes for you!
Jeya says
Hi Mike,
Can I use brown sugar for this recipe? Thanks!
Mike Hultquist says
Jeya, you surely can. It will definitely change the flavor, but would still be worth doing. Let me know how it goes if you try it!
Stephanie says
How long would you say it takes the mixture to get to a syrup consistency?
Mike Hultquist says
Stephanie, it only takes a few minutes, and gets more syrupy and sticky as it cools. I hope this helps.
Monica says
Made these for the first time, and they are SO good! I actually doubled the recipe thinking I'd get 12 quarter pints.... ended up having to add in even more jalapenos (about one more pound - so 2 lbs total) because it didn't make enough. Ended up with 11 quarter pints. I didn't have turmeric but added ground nutmeg and ground cumin - amazing flavors!! A note on the canning instructions: the hot jars should rest for at least 20 minutes with the "screw caps" (rings) left loose before handling...they should not be flipped over before cooling. Great recipe!
Linda B. says
I wondered the same thing. I donāt touch my jars until cooled and sealed.
George says
Another home run , these are amazing Mike . Unfortunately they are extremely addicting too .
Mike Hultquist says
Thanks, George!
Billie says
These are right up my alley! I canāt wait to make these!
Mike Hultquist says
Enjoy! SO GOOD!
Purvi Rajani says
I made several batches this morning to give as gifts to my brother and some cousins. I have syrup left after packing several jars. Can the syrup be reused for making another batch or should it be repurposed some other way?
Mike Hultquist says
Purvi, yes, you can use the syrup for desserts or for making cocktails. It's still great!
Tanya says
Sure can, I do often.
Marie says
I throw some carrots cut up and onion and cook for a couple of minutes. I serve it with other vegetables or meat. Really good.
Donna says
Fabulous recipe! I made one batch with the last of my cuaresmeƱos and had to go buy more to make a second - they are that good! I even dipped pieces of baguette in the leftover syrup that wouldn't fit in the jars; I didn't want to waste anything.
Mike Hultquist says
I love it! Thanks, Donna!
Anita says
I just threw peppers into a freezer bag last week. can I use those for this recipe or no?
Mike H. says
Anita, they will work, but fresh is better for sure. Enjoy!