Candied Jalapenos (Cowboy Candy)
Sweet, spicy candied jalapenos (cowboy candy) for cream cheese, burgers, and charcuterie boards.
Prep30 min
Cook20 min
DifficultyEasy
Makes32 servings (2 tbsp)
Credit: Original recipe by fosterfeasts. See the original post on Instagram. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
servings (2 tbsp)
Our clean version
Ingredients
- About 30 fresh organic jalapenos, sliced 1/4 inch thick
- 1 cup raw organic apple cider vinegar
- 3 cups organic cane sugar (can go 2-6 cups; 1 cup raw organic honey also works but candies less well)
- 1/2 tsp organic garlic powder
- 1/2 tsp organic turmeric
- 1/2 tsp organic celery seed (celery salt works)
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Method
- Bring everything except the peppers to a boil until the liquid bubbles up. Add the peppers and cook for 5 minutes.
- Lift the peppers into jars with a slotted spoon. Cook the syrup 5-10 minutes longer, let it rest 5 minutes, pour it over the peppers, and seal.
- Keep them in the fridge. They taste even better after 1-3 weeks.
- Wear gloves when you cut the peppers, and save the leftover brine for wings, dips, or cocktails.
Original as posted
Ingredients
- About 30 fresh jalapenos, sliced 1/4 inch thick
- 1 cup apple cider vinegar
- 3 cups sugar (can go 2-6 cups; 1 cup honey also works but candies less well)
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp celery seed (celery salt works)
Method
- Boil everything except the peppers until the liquid bubbles up, add the peppers, and cook 5 minutes.
- Move the peppers to jars with a slotted spoon, cook the syrup 5-10 minutes longer, rest 5 minutes, then pour over the peppers and seal.
- Refrigerate; they are better after 1-3 weeks.
- Wear gloves while cutting the peppers, and save the brine for wings, dips, or cocktails.
Notes from our recipe log: Naturally gluten-free. Great on cream cheese, charcuterie boards, or as gifts.
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Estimated nutrition
Per serving (1 of 32 servings (2 tbsp)), for our clean version. This is an estimate, not lab tested.
| Calories | 76 |
| Protein | 0.1 g |
| Carbohydrates | 19.6 g |
| Fat | 0 g |
Based on: 3 cups sugar, counting all the syrup as eaten with the peppers, so this runs high.
Gear we use
No special equipment needed.
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Sugar: Organic coconut sugar 1:1; Maple syrup (use 3/4 cup per cup of sugar and reduce liquid slightly)
- Honey: Pure maple syrup (vegan)
