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.
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. š
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 whoās 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 š 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.