Best Cowboy Candy Recipe | How to Make Candied Jalapeños (Canning or Refrigerator)

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar provides a richer flavor.

IMPORTANT: Use caution when working with jalapeños! I recommend to wear gloves during prep, and be very careful not to touch your face or eyes.

Wash the jalapeños, and trim off the stem end. Optional: To make cowboy candy less spicy, you can core or partially core the peppers to remove some of the inner membrane and seeds.

Cut the jalapeños into ¼” round slices.

On the stovetop, combine the apple cider vinegar, sugars, and seasonings in a large non-reactive pot. Simmer the syrup ingredients on medium high heat until all of the ingredients combine, about 5 minutes. Keep a watchful eye and stir regularly, as the syrup tends to bubble up.

Add the sliced jalapeños to the syrup mixture, bring to a boil, and then reduce to simmer for 5 minutes. Stir occasionally.

Using a slotted spoon or tongs, transfer the cooked jalapeno rings into clean jars, leaving the syrup behind in the pot. Fill the jars almost full (leaving at least ½” of head space) and lightly packed.

Return the syrup to a boil and then simmer to reduce for about 8 to 10 minutes.

Ladle the hot cowboy candy syrup into the jars over the jalapeño rings, leaving ½ inch to ¼ inch of head room in the jar.

See instructions below for canning, or simply refrigerate the jars once cooled and use within 3 months.

For the most flavorful results, wait to consume your homemade cowboy candy for at least one week if using the refrigerator method, or at least 3 to 4 weeks after canning.

Cooking Techniques

Equipment Needed

Spice Level: