Cowboy Candy Recipe

Spicy jalapeño slices in a sugary glaze, these Candied Jalapeños (aka Cowboy Candy) are the perfect sweet-and-spicy condiment to liven up your favorite foods. Enjoy with cream cheese and crackers, as a topping on burgers, hot dogs, or even in your baked beans and salads!

Candied jalapeños have been a huge favorite here in our house. Every time I make a batch, I find myself fielding almost daily questions of “can we eat them yet?!” Once a jar is opened…well, let’s just say they disappear quickly!

I love the sweet and spicy flavor and tender texture of these jalapeños. The sugar balances out the heat nicely and one of the things that makes cowboy candy truly addictive.

Cowboy candied is simply another name for candied jalapeños – jalapeño slices cooked in a sugary syrup for a delightfully sweet and spicy treat. Cowboy candy is a condiment that can be added to so many dishes, from tacos and nachos to baked beans and salads. Or enjoy them straight from the jar with a fork or on a cracker with cream cheese.

There are just a few ingredients and a couple of spices needed to make this tasty condiment. (Scroll below to the printable recipe card for details and measurements.)

Cowboy candy is made in a few easy steps – the hardest part is waiting to eat them! (Scroll down to the printable recipe card for details and measurements and don’t miss the video tutorial below.)

Wondering what exactly to do with cowboy candy? There are so many ways to use these candied jalapeños as they make a great topping for any dish that needs a burst of flavor. Here are a few of my favorite ways to use them:

Candied Jalapeños (Cowboy Candy)

Spicy jalapeño slices in a sugary glaze, these Candied Jalapeños (aka Cowboy Candy) are the perfect sweet-and-spicy condiment to liven up your favorite foods. Enjoy with cream cheese and crackers, as a topping on burgers, hot dogs, or even in your baked beans and salads!

Prep: 10min

Total: 30min

Yield: 20

Serving Size: 1 serving

Nutrition Facts: calories 171 kcal, Carbohydrate 43 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 42 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 20 large jalapeños
• 2 cups apple cider vinegar
• 2 cups granulated sugar
• 2 cups packed brown sugar
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1/4 teaspoon celery seed
• 1/2 teaspoon cayenne pepper

Instruction:

1. Wearing gloves, slice and discard stems from peppers, then slice into 1/4-inch thick rounds. Transfer to a bowl and set aside.
2. In a large pot over high heat add all the other ingredients. Bring to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
3. Add in the sliced jalapeños, bring the heat back up to high and simmer for exactly 4 minutes.
4. With a slotted spoon, transfer the peppers to clean, sterile canning jars to within a 1/4-inch of the upper rim of the jar.
5. Put the heat back on under the pot to high and boil the liquid for about 6-7 minutes. Then remove pot from the heat and let cool for about 3 minutes.
6. Using a ladle (or pitcher with a spout), carefully pour the liquid syrup into the jars, making sure all the jalapeños are completely submerged. (Take a chopstick and poke it into the bottom of the jars a few times to release any pockets of air.)
7. Wipe the rims of the jars with a clean, damp paper towel. Seal with two-piece lids. Place in the fridge.
8. Let chill for at least 2 weeks (preferably a month.) The longer they sit, the better they will taste.
9. Keep stored in the fridge and eat within 2 months. (For canning info, see notes below.)

Candied Jalapenos

There aren’t words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You’ll need more and more! This recipe yields between 4 and 6 half pints.

Prep: 20min

Total: 40min

Yield: 60

Serving Size: 1 serving

Nutrition Facts: calories 88 kcal, Carbohydrate 22 g, Sodium 2 mg, Sugar 21 g, servingSize 1 serving

Ingredients:

• 3 pounds fresh (firm, jalapeno peppers, washed)
• 2 cups cider vinegar
• 6 cups white granulated sugar
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seed
• 3 teaspoons granulated garlic
• 1 teaspoon ground cayenne pepper

Instruction:

1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
2. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
3. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Raise the heat to boiling again, add the pepper slices, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
4. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
5. *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
6. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
7. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!

Cowboy Candy Recipe – Step by Step!

FAQ

What is cowboy candy made of?

Why is it called cowboy candy?

What do you eat cowboy candy on?

How do you eat candied jalapenos?

1. As an appetizer with cream cheese, goat cheese or any other of your favorite cheeses.
2. On burgers and Hot Dogs.
3. Add to Avocado Egg Salad, chicken or tuna salad.
4. Chop and add to 1000 Island Dressing for a spicy kick for salads or for as dip.
5. Garnish Deviled Eggs with a few sprinkles.