Candied Jalapenos Recipe (Cowboy Candy)
This cowboy candy recipe (candied jalapenos) is easy to make, perfect for nachos, burgers, desserts and more, nice and sweet with a touch of heat.
Servings: 12
Calories: 80kcal
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.
Video
Notes
Makes about 3.5 cups. Packed into three ½ pint jars.
Storage: Keep in the refrigerator for up to 3 months. To make them shelf-stable for the pantry, use a candied jalapeno recipe that's been tested for water bath canning (Ball or your local extension office) and follow it exactly, including jar size, headspace, processing time, and altitude. Acidity is what keeps canned peppers safe, so don't sub this fridge recipe into a canning process.
Nutrition
Calories: 80kcal | Carbohydrates: 19g | Sodium: 5mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 455IU | Vitamin C: 44.8mg | Calcium: 6mg | Iron: 0.2mg