Candied Jalapenos Recipe (Homemade Cowboy Candy recipe)
This homemade cowboy candy recipe, also known as candied jalapeños, is simple to prepare. It's perfect for enhancing nachos, burgers, desserts, and more, offering a delightful balance of sweetness with a hint of heat.
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Ingredients
- 2 pounds fresh jalapeños about 20-25 large jalapeño peppers
- 2 cups white sugar
- 1 cup brown sugar
- 1.5 cups apple cider vinegar 5% acidity, suitable for canning
- 1 teaspoon garlic powder or 2 teaspoons granulated garlic
- 1 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1/2 teaspoon sea salt or pickling salt not iodized table salt
- 1/4 teaspoon ground ginger powder
- Optional: up to 1 teaspoon red chili flakes or up to 1/2 teaspoon chili powder for extra spiciness (I typically omit this)
Instructions
- Important Note: Use caution when handling jalapeños. It's recommended to wear gloves during preparation and avoid touching your face or eyes.
- Wash the jalapeños thoroughly and trim off the stem ends. Optionally, to reduce spiciness, core or partially core the peppers to remove some of the inner membrane and seeds.
- Slice the jalapeños into ¼-inch round slices.
- On the stovetop, in a large non-reactive pot, combine apple cider vinegar, sugars, and seasonings. Simmer the mixture over medium-high heat for about 5 minutes until all ingredients are fully combined. Stir regularly as the syrup tends to bubble.
- Add the sliced jalapeños to the syrup mixture. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Using a slotted spoon or tongs, transfer the cooked jalapeño slices into clean jars, leaving the syrup in the pot. Fill the jars almost to the top, leaving at least ½ inch of headspace. Pack the jalapeños lightly.
- Return the syrup in the pot to a boil, then simmer for 8 to 10 minutes to reduce and thicken.
- Ladle the hot cowboy candy syrup into the jars over the jalapeño slices, leaving ½ to ¼ inch of headspace.
- Follow specific canning instructions, or if not canning, allow the jars to cool and then refrigerate. Consume within 3 months for optimal freshness.
- For best flavor, wait at least one week if refrigerating or 3 to 4 weeks if canned before enjoying your homemade cowboy candy.
Notes
After filling the jars:
- Remove air bubbles from the packed jars.
- Wipe the rim of each jar with a damp paper towel or clean cloth.
- Center fresh canning lids on the jars and then add jar rings. Lightly tighten the rings until fingertip-tight.
- Carefully place the jars of candied jalapeños into a large pot of boiling water. Ensure the jars are covered by at least 1 to 2 inches of water and are resting on a canning rack (not directly on the bottom of the pot).
- Return the water to a boil. Process the cowboy candy for 10 minutes for half-pint jars or 15 minutes for pint jars. Adjust processing time: add 5 minutes for elevations between 1000 to 6000 feet, and 10 minutes for elevations over 6000 feet.
- After processing, remove the jars from the canner and place them on a cooling rack. Allow them to cool undisturbed for 12 to 24 hours.
- Store the canned cowboy candy at room temperature in a cool, dark place such as a pantry, cupboard, basement, or root cellar. Once opened, refrigerate and use within 3 months for optimal quality.
Nutrition
Calories: 80kcal | Carbohydrates: 19g | Fiber: 1g | Sugar: 18g | Vitamin A: 455IU | Vitamin C: 44.8mg | Calcium: 6mg | Iron: 0.2mg
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