This homemade cowboy candy recipe, or candied jalapenos, takes just 15 minutes to make. It's easy and versatile, perfect for desserts or snacking, nice and sweet with a touch of heat. Basically sliced jalapenos preserved in a seasoned simple syrup, they're great for garnishing cocktails, topping cornbread 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 about eat a whole jar's worth in one sitting.
It's a classic recipe, really, and a great way to preserve your summer jalapeno harvest.
You can store them in the refrigerator for a few months easily, or preserve them in a water bath and keep them in the pantry, which I've included in the recipe card.
What Is Cowboy Candy?
Cowboy candy is the popular nickname for candied jalapenos, fresh jalapeño slices simmered in a seasoned sugar syrup until they're tender, sticky, and preserved. The result is a sweet, spicy condiment that works as a snack, a topping, a garnish, or a mix-in. The candying process softens the heat considerably while locking in all that jalapeño flavor, which is exactly why people can't stop eating them straight out of the jar.
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.
How to Can Cowboy Candy (Water Bath Method)
If you want to preserve your cowboy candy for long-term pantry storage, water bath canning is the way to go. The process takes about 20 extra minutes but the payoff is worth it. Properly sealed jars keep for a year or longer at room temperature, and they make great gifts.
You'll want standard half-pint mason jars and a large pot with a steamer rack. The key things to watch for:
- Leave ¼ inch of headspace
- Make sure the jars are fully submerged by at least 3 inches of water
- Listen for that satisfying pop as the lids seal
Full step-by-step instructions are in the recipe card below.
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
Frequently Asked Questions
What do you eat candied jalapenos with?
Candied jalapenos are incredibly versatile. The most popular way is spooned over cream cheese with crackers, the perfect combination. Beyond that, they're great on burgers, hot dogs, nachos, and pulled pork sandwiches. Try them on cornbread, folded into guacamole for a touch of sweetness, or as a cocktail garnish on a margarita. Honestly, once you have a jar in the fridge, you'll find yourself reaching for them constantly.
Can I make cowboy candy with other peppers?
Absolutely. The same method works with any chili pepper. Just slice them into rings and follow the recipe as written. Serrano peppers are great if you want more heat. Habaneros are fantastic if you want to go seriously spicy. The candying process tames them more than you'd expect. You can even use a mix of peppers for color and variety. For larger peppers like poblanos, chop them into smaller pieces rather than rings.
Can I make low-carb cowboy candy?
Yes, with one swap. Replace the granulated sugar with a 1:1 cup-for-cup sugar substitute. Allulose works best here because it works most like real sugar in a hot syrup and won't crystallize. Monk fruit blends and erythritol-based sweeteners work too, though they can turn a bit grainy once refrigerated. The syrup won't be quite as thick or sticky as the original, but the flavor is still great.
What do I do with the leftover cowboy candy syrup?
Don't toss it. That syrup is liquid gold. Use it as a cocktail mixer (it's incredible in a margarita or a spicy mule), drizzle it over cornbread or biscuits, stir it into a vinaigrette, or brush it on grilled chicken in the last few minutes of cooking. You can also pour it back over a fresh batch of sliced jalapeños and let them soak, essentially a second batch for free.
This post was updated on 4/20/2026 to include new information, including FAQs. The recipe was not changed.
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 peppersā 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 itās ok to mix the jalapeƱo-habanero-chili peppers for my first round of cowboy candy or stick with jalapeƱos 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.