Cowboy Candy Recipe | Easy Candied Jalapeños for BBQ, Tacos & More

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

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

Slice 6 jalapeños into rings, discarding stems, not too thin or too thick.

Slice 1 large shallot.

Combine sliced jalapeños and shallot in a container.

Add 1.5 tablespoons of Lone Star Brisket Rub to the container with jalapeños and shallot.

Cover and refrigerate overnight to draw out moisture.

Remove jalapeños and shallots from the container after soaking overnight.

In a Dutch oven, combine 1 cup apple cider vinegar and 1 cup turbinado sugar.

Bring the mixture to a boil, stirring until sugar is melted.

Add the jalapeños and shallots to the Dutch oven and cook for about 4.5 minutes until softened but still with some bite.

Pour the liquid back into the Dutch oven and reduce until syrupy.

Transfer jalapeños and shallots into a Mason jar and pour the syrup over the top, ensuring they are covered.

Seal the jar and refrigerate. The Cowboy Candy will be good for a couple of weeks.

Cooking Techniques

Equipment Needed

Spice Level: