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Candied Jalapenos (Cowboy Candy) Recipe
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4.94 from 65 votes

Candied Jalapenos Recipe (Homemade Cowboy Candy)

Candied jalapenos (homemade cowboy candy recipe) are easy to make, perfect for nachos, burgers, desserts and more, nice and sweet with a touch of heat.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: dessert, jalapeno, spicy
Servings: 12
Calories: 80kcal


  • 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


  • 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.


  • 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.



Makes about 3.5 cups.
Packed into three ½ pint jars.


Calories: 80kcal | Carbohydrates: 19g | Sodium: 5mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 455IU | Vitamin C: 44.8mg | Calcium: 6mg | Iron: 0.2mg