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.
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. (JalapeƱos 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 jalapeƱos 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.
Jeanette B Gilder says
I've done this. I want to make BBQ sauce with it. Also, I put hard-boiled eggs in the brine to pickle them and they are fabulous!
Jessica says
I was curious if anyone did the canning method and just put the raw jalapeƱos 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 jalapeƱos?
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 jalapeƱos and then says around 6 or 8, but one pound is more like 20-25 jalapeƱos 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 ā 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 jalapeƱos. Iāll be wrapping these in flour tortillas along with shredded sharp cheddar (sweet, savory, and HOT: I donāt 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 donāt 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!