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
- 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.
Tallulah says
My jars are in their water bath as I type this. I doubled the recipe and it filled 4 half-pint jars perfectly, with just a few jalapeño rings and a tiny bit of syrup left over for me to sample. Whoo-wees this is delicious!!! This recipe is amazing! The only tiny change I made was to add a shallot, like another commenter had suggested. I had a shallot, and candied shallots sounded pretty amazing, so why not? I'm in love with the syrup. I want to put it on waffles and have spicy waffles
My batch came out super hot! I live in WV, by way of CA, and the jalapeños we can buy n the store here are often almost heatless, like eating a bell pepper. It drove me nuts, so I grew my own and searched out "Hot" jalapeño seeds. Well, I guess I got them!
Thank you so much for this wonderful recipe! It's definitely a keeper!
Michael Hultquist - Chili Pepper Madness says
Nice! Glad you enjoyed it, Tallulah. I love to hear it!
Jared Sergeant says
How long until the jalapeños are ready to eat? Right away?
Michael Hultquist - Chili Pepper Madness says
You can enjoy them right away, Jared, though they are a bit warm. I usually let them cool a bit first. Enjoy!
Todd L Wiley says
Mike, I am going to double this recipe with 1 pound green and 1 pound red jalapenos. what is your thought on using a sugar substitute? I am thinking monk fruit. I am diabetic, however, I would be giving this out as a gift for the holidays. Just wondering if it would change the flavor profile for the non-diabetics?
Michael Hultquist - Chili Pepper Madness says
Todd, one reader talked about making this with monk fruit sugar. I've never done it, but something you might try. Yes, I do think it will affect the flavor, but could be worth it.
Cathy says
I make these every year! I do not can the way you say though! All I do is after I put in canning jars I turn upside down and leave for awhile then when I turn over they are sealed! I do the same with jelly! No need to do the bath. They have never unsealed ever! I am so addicted to these! I put them on everything I eat!
Michael Hultquist - Chili Pepper Madness says
Thanks, Cathy! A lot of people can that way. Not sure what the FDA would say about that, but I'm sure it's fine.
Bekha says
I have been buying this at my local farmers market. Its their best seller. They told me they plant 12 to 15 rows of jalapenos on their farm every year just to make this. BUT they use maple syrup in it as well. How would you incorporate maple syrup into this recipe? I would love to duplicate this at home. Appreciate any guidance you may have on incorporating the maple syrup.
Michael Hultquist - Chili Pepper Madness says
You can use maple syrup in place of the sugar. I hope that helps it become a 5 star recipe for you!
Kelly says
Hi, wondering how it turned out with the maple syrup? After reading this recipe, my immediate thought went to trying it with maple syrup! Let me know please?
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. 🙂
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!