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.
Candied Jalapenos Recipe (Homemade Cowboy Candy)
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) - 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 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 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 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, 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 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.
Use them to top off hamburgers and hot dogs. So many ways to serve up your candied jalapeños!
Just quit stealing them off the plate, Mike!
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.
- 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? 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
- Spicy Chocolate Covered Strawberries
- Candied Jalapenos
- Jalapeno Cornbread
- Homemade Chamoy Sauce
- Cowboy Butter
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 8/18/2023 to include new photos and a video. It was previously published on 5/19/2014.
Melissa Chandler says
these are a party for your taste buds !! so very good!
Mike Hultquist says
Oh yeah! Party down! Thanks, Melissa. =)
Jennifer Ridsdale says
Mike - this is my 3rd year canning your recipe. It is amazing! Thank you for sharing. This is my first year, I have proudly grown my own jalapeños in my garden! It is a favourite, and friends always ask for some to take home. I add garlic, celery seed for different flavours. I make several double bathes every year, and each year I run out and have to increase. The leftover sauce is amazing - I pour it over beef or pork roast while cooking, or put in pulled pork, it’s really good on anything. Thanks again. Enjoy the rest of the summer season, happy canning!
Mike Hultquist says
Thanks so much, Jennifer! Very glad to be helpful! I'm happy you're enjoying the recipe. So good!
Andrea Brown says
I’m so obsessed with these! I cannot wait a week to eat them. I need to stay on top of making them before we run out. Is there a way to speed up the process. It’s too spicy when I make it fresh.
Mike Hultquist says
I hear you, Andrea! You can honestly eat them right away, better yet, after they cool. Just pop them in the fridge right away, let them cool, then enjoy!
Lorna Wiens says
I had left over syrup , so I processed some garlic in a water bath for 15 minutes, then I read your reply about the acidity level being too low. Will they be okay if I keep them in the fridge! BTW: I doubled the recipe and added half the amount of chilli pepper and the same amount of cayenne.
Mike H. says
Hi, Lorna. It's very important to ensure that the acidity level is safe for storage. Since garlic is a low-acid food, it requires proper acidification to be safely water-bath canned. If the acidity level is too low, there is a risk of a serious foodborne illness.
Lorna says
Ok, thanks. I'll refrigerate them and eat them quickly.
Mike H. says
Enjoy! =)
Pamela Sue Byrnsrns says
why don't you give the exact measurements?
Mike Hultquist says
Pamela, the exact measurements are in the recipe card at the bottom of the post, above the comments.
Glenn Huszti says
So looking forward to doing this. My first year growing peppers and I will be having a huge harvest and want to know if you can mix two peppers together or its that not advisable. Can you use other sugars like Piloncillo or other brown or just stick to the white sugar.
Thanks
Mike Hultquist says
Nice! Enjoy, Glenn! Yes, you can use other sugars to achieve some interesting flavors.
Bridget says
used chipotle chili powder...
Mike Hultquist says
Nice!!
Stephanie Barker says
the syrup from this was amazing. I used with sour cream, on my French toast everything. spicy n sweet my fav combo. thank you
Mike H. says
You are very welcome, Stephanie. Enjoy!
Delaney says
Hey Mike, I love these. I generally toss some garlic cloves in the mix, too. Freaked me out the first time that the garlic turned blue, but it's normal, and they taste great.
I make enough of the jalapenos so that I can immediately take about a half cup of them and dump them in a cup of sour cream, add some of the brine, some garlic cloves, and lime juice and then mix it all up with a stick blender.
We put the slices on everything from baked potatoes to tacos.
My son *sorta* likes them, but wants them to be sweeter. How do you think I should adjust the ratio of sugar to ACV?
Mike Hultquist says
Thanks, Delaney. You can easily add in more sugar. The liquid can hold quite a bit. I would add a spoonful extra at a time until the mixture thickens. Just don't go too thick.
Orlan B Hall says
The recipe sounds wonderful I can't wait to try it. I grow several jalepeno plants every year and have been doing it for the past 40 plus years. I eat some of them straight with food, but they are a little too strong for that. I think "candied" sounds like a very interesting preparation to try. thank you Orlan
Mike Hultquist says
Thanks, Orlan. Great way to enjoy them!!
Katie Sauer says
Can you use frozen jalapeños? Or would that affect the texture too much?
Mike Hultquist says
Katie, you can use frozen. They soften up from the candying process anyway. Enjoy!
Linda says
These look and sound amazing. I read through the canning instructions and realized there is no way 3.5 cups of these will last long enough in the fridge (up to 3 months) to need canning. When peppers come into season this summer, I will can them for Christmas presents. It gives me time to experiment with small batches of different peppers. I am making your chicken tortilla soup this weekend, I am sure it will be great.
Mike H. says
I am sure, too. =) Please let me know how it goes. Enjoy!