Cowboy Candy, also known as Candied Jalapeños, is sweet, spicy, and sticky perfection. Pile it on burgers, tacos, cheese boards – or eat it straight from the jar. Learn how to make this irresistible Southern staple in just a few easy steps.
Candied Jalapeños are pickled, candied, however else you wanna call it.
And oh my gracious, they’re damn delicious.
So good in fact, I made myself sick eating them and one of my coworkers lost half of her mouth from eating so many at one time. Alright, maybe I’m being a little dramatic, but her mouth does burn. I think she was the only one affected like that; the rest of them said they thought the pepper heat was just right. That’s exactly how I feel about them.
However – I want you to keep in mind you control the heat here.
Candied Jalapeños and Controlling the Heat
Inside the pepper, there are ribs and seeds. If we keep them intact, we’ll get the full impact of the heat. So, needless to say, the more you remove, the less heat you’ll retain.
See below?
I intentionally left the seeds and ribs because I wanted to make a “hot” batch. Keep in mind, when you do this it’s HOT as all hell, and you can’t undo it. It will take a few minutes more to deseed them, but not enough to make a big difference.
I was a bit intimidated at first because I had never canned (or jarred) anything before because it seemed so….complicated. But I wanted to make them so badly, so my want overpowered my reluctance. And by the way, it is SO not complicated! I’ve made three batches now and it’s a cinch. If you are a jalapeno fan, you will absolutely LOVE, INHALE, and forever CHERISH these pretty little gems. I initially found the recipe on Tasty Kitchen from Foodie With Family and I have been addicted since.
How to Use Cowboy Candy
There’s no wrong way, but here are a few right ones:
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On burgers, hot dogs, or pulled pork sandwiches
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Over cream cheese with crackers for a zero-effort appetizer
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Stirred into mac and cheese or potato salad
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Sprinkled on pizza or nachos for sweet heat
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Chopped and whisked into a barbecue glaze or vinaigrette
Sweet and hot is such a fabulous combination. See the jars below? The one on the far right has only what I call “jalapeno honey”. After making these, I usually have about a jar or so left of sweet sticky liquid the jalapeños boiled in.
I jar it and it looks and acts like honey, with a kick.
This is just one example of what I’ve been throwing these on…
This is my Salisbury Steak with Balsamic Gravy topped with the pretty little things.
Storage Tips
Keep jars in the fridge for up to 2 months, or longer if water-bath canned. The flavor just keeps getting better.
Variables
Want to play around a bit?
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Try serrano peppers for an extra punch.
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Add honey or brown sugar for a richer syrup.
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Toss in a handful of sliced red onions for color and depth.
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Swap apple cider vinegar for white wine vinegar if you want a sharper tang.
What to Serve With Cowboy Candy
These are a natural with grilled meats and Southern comfort dishes, but they also love a party:
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Burgers or sliders – especially anything with cheddar or bacon.
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Smoked brisket or pulled pork.
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Creamy dips like pimento cheese or jalapeño ranch.
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Cocktails – try muddling a spoonful into a margarita or Bloody Mary.
SO. GOOD.
Here’s your printable –
Candied Jalapenos (Cowboy Candy)
Cowboy Candy, also known as Candied Jalapeños, is sweet, spicy, and sticky perfection. Pile it on burgers, tacos, cheese boards - or eat it straight from the jar. Learn how to make this irresistible Southern staple in just a few easy steps.
Ingredients
- 3 lbs. fresh jalapenos, deseeded and deribbed
- 2 cups apple cider vinegar
- 6 cups white granulated sugar
- ½ tsp tumeric
- ½ tsp celery seed
- 3 tsp granulated garlic
- 1 tsp cayenne pepper
Instructions
- Wearing gloves, cut the stems from the jalapeños and discard.Slice into uniform discs and set aside.
- In a large pot, bring the vinegar, sugar, turmeric, celery seed, garlic and cayenne to a boil.
- Reduce heat and simmer for 5 minutes, then add the pepper slices and simmer for another 4 minutes.
- Transfer the peppers to sterile canning jars to within 1/4 inch of the rim.
- Bring the heat back up to a boil and boil hard for 6 minutes
- Pour the syrup into the jars and insert a cooking stick to release any trapped air. Pour more syrup if you need to, ensuring that it's full to 1/4" of the rim.
- Wipe the rims and place clean two-piece lids on the jars.
Notes
* Remember to remove the ribs and seeds of you don't like heat!
Recommended Products
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SpaceAid 36 Pcs Spice Jars with Bamboo Lids and Labels, Empty 4oz Glass Spice Bottles, Minimalist Farmhouse Spice Labels Stickers with Funnel, Seasoning Containers for Spice Rack, Cabinet and Drawer -
Le Parfait Familia Wiss Terrine Wide Mouth French Glass Jar w/Airtight 2-Piece System Gold Lids | 24oz Pint/Half (Pack of 6) 750ml -
Le Parfait Super Terrine Jar | 4oz (Pack of 4) 125ml French Glass Jar, Airtight Rubber Seal & Glass Lid
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 259Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 65gFiber: 2gSugar: 63gProtein: 1g
The provided nutrition calculated may not always be accurate.
This Post Has 11 Comments
Holy cow these look so delicious!! Saw them on pinterest and now I simply must try to make them!
For the cowboy candy recipe how many jars do I need? And do you can them or just use it right away?
Thanks – Rick
About 6
I don’t know what to way. I’m in love with this! I must make them immediately!
Confession: I’m just slowly getting myself used to spicy ingredients but these pictures are STUNNING and have me itchin’ to try the recipe. Kudos!
Aly ~ Cooking In Stilettos recently posted..Weekly Question: Meal Planning
+1
I made these today and boy are they hot! I’m kindof a wuss when it comes to spicy stuff, but I’ve got a few friends who will love to get them as a gift. I think next time I’ll de-seed them before throwing them into the syrup. Thanks for a twist on a tasty food!
Confession: I’m just slowly getting myself used to spicy ingredients but these pictures are STUNNING and have me itchin’ to try the recipe. Kudos!
Wow! I outta try this! Love how you paired it with the caramelized onions on steak!
It was outstanding! Thanks 🙂
Man o’ man. I can only imagine how AMAZING these are. I am t-totally hooked on jalapenos!
I’m hooked too! Try these, you’ll love them.