Candied Jalapeno or Cowboy Candy
Sweet, spicy, and irresistibly tangy, Candied Jalapeños, also known as Cowboy Candy, are the ultimate condiment to spice up your favorite dishes. This recipe transforms fresh jalapeño slices into glossy, caramelized wonders by simmering them in a flavor-packed syrup made with apple cider vinegar, granulated sugar, and a bold blend of spices, including garlic powder, turmeric, celery seed, and cayenne pepper. Perfect as a topping for burgers, sandwiches, and charcuterie boards, or even as a sweet-heat surprise in dips and salads, these addictive treats are easy to make and ideal for canning. Whether you're a spice lover or looking to elevate your meals with a southern-inspired twist, this recipe will have you hooked on the sweet-and-spicy magic!
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Recipe Information
Ingredients
- 1 pound fresh jalapenos
- 2 cups granulated sugar
- 0.75 cup apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.25 teaspoon turmeric
- 0.25 teaspoon celery seed
- 0.25 teaspoon ground cayenne pepper
Instructions
Begin by thoroughly washing the jalapenos under cool running water. Wear gloves to protect your hands from the spicy oils, and slice the jalapenos into thin rings, discarding the stems. Set the sliced jalapenos aside.
In a medium-sized saucepan, combine the granulated sugar, apple cider vinegar, garlic powder, turmeric, celery seed, and ground cayenne pepper.
Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently until the sugar has completely dissolved.
Once the mixture reaches a boil, reduce the heat to a gentle simmer and cook for another 5 minutes, stirring occasionally.
Add the sliced jalapenos to the syrup, increase the heat slightly, and bring the mixture back to a boil.
Reduce the heat again and let the jalapenos simmer in the syrup for 4-5 minutes, or until they become slightly translucent and glossy.
Using a slotted spoon, carefully transfer the jalapeno slices into clean, sterilized jars, packing them tightly but leaving about 1/2 inch of headspace at the top.
Return the syrup to the stovetop, increase the heat, and bring it to a vigorous boil for 6-7 minutes, or until it thickens slightly.
Carefully pour the hot syrup over the packed jalapenos in the jars, ensuring the jalapenos are completely covered, while still leaving 1/4 inch of headspace.
Wipe the rims of the jars clean with a damp paper towel, then secure the lids and bands tightly.
If you plan to store the candied jalapenos long-term, process the jars in a water bath canner for 10 minutes. Otherwise, allow the jars to cool completely before storing them in the refrigerator.
Let the jars sit for at least 1-2 weeks to allow the flavors to meld and develop before enjoying them.
Nutrition Facts
Calories |
1705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.0 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 433.3 g | 158% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 419.4 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
