Cowboy Candy is a sweet and spicy way to turn raw jalapenos into edible and sweet treat or condiment that’s perfect for adding a punch of flavor to pretty much anything: sandwiches, burgers, tacos; and anything on the grill. Easy to make, can and store, it just makes everything tastes better.
Cowboy candy is more than just a fun name, it’s a perfect combination of savory and sweet. Just imagine the fiery heat of jalapeños mixed with a sticky, sweet syrup and then spiced with garlic and turmeric – cowboy candy for the win! This stuff is so addictive and you will find yourself producing cans of it regularly just like I do.
I will show not only how to make one jar of cowboy candy, but also how to properly can them and store them long term without refrigeration!
Why it works
- I’d say candied jalapenos may even top your favorite candy bar because you’ll want to add them to everything you eat from now until the end of summer. True, cowboy candy is good on hamburgers, but this condiment can do so much more. I think it’s time to bring the cowboy candy out into the limelight. Since it’s essentially a pickled jalapeno, you can use it on anything that has meat or sliced bread. Spread it on a sandwich, stir it into tuna or chicken salad, or even put it out on a cheese tray along with some crackers!
- Raw jalapenos are hard, spicy and crunchy in their natural form, but once candied, they become compact, slightly sweet and manageable to eat without too much burning.
- Cowboy candy stays good for up to 6 months so you can keep a jar on hand for tacos, salads, burgers, and more.
- It takes only 30 minutes to make, then simply refrigerate overnight.
Cowboy Candy Ingredients
- Fresh jalapeño peppers — about 25–30 peppers.
- Granulated sugar and brown sugar
- Apple cider vinegar
- Herb blend — Mustard seeds, celery seed, ground ginger, turmeric and salt
- Fresh garlic — You can also use garlic powder instead
How to make cowboy candy
Slice the jalapenos. Combine sugar, vinegar, and seasonings in a pot and bring to a boil, stirring until the sugar dissolves and forms a syrup.Add the jalapeno slices and simmer them in the syrup until they are tender and slightly shriveled.Transfer the peppers to jars and fill with the remaining syrup.Store in the refrigerator and let the flavors meld for at least a week for best results.
Prepare the jalapenos. Wash the peppers thoroughly. Wearing gloves, slice off the stems and cut the jalapeños into ⅛ to ¼-inch thick rings. You can remove the seeds and membranes for a milder version, but leaving them in adds more heat.
Make sweet and tangy syrup. Combine sugar, vinegar, and seasonings in a pot and bring to a boil, stirring until the sugar dissolves and forms a syrup.
Cook jalapenos in syrup. Add the sliced jalapeños to the syrup. Simmer for 4–5 minutes until they begin to soften and turn a darker green.
Transfer to a jar. Using a slotted spoon, transfer the jalapeños into sterilized jars. Turn the heat back up and boil the remaining syrup for 5 more minutes to thicken slightly. Carefully pour the hot syrup over the jalapeños in the jars, leaving about ¼ inch of headspace.
Cowboy Candy (Candied Jalapenos)
Ingredients
- 1½ lbs fresh jalapeno peppers, (about 25-30 peppers)
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ tsp celery seed
- ½ teaspoon ground ginger, (optional)
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
Instructions
- Wash the peppers thoroughly. Wearing gloves, slice off the stems and cut the jalapeños into ⅛ to ¼-inch thick rings. Keep the seeds for full heat.
- In a medium saucepan, combine sugars, apple cider vinegar, turmeric, celery seed, mustard seeds, ground ginger, and garlic. Bring to a boil over medium heat, then reduce and simmer for 5 minutes, stirring occasionally.
- Add the sliced jalapeños to the syrup. Simmer for 4–5 minutes until they begin to soften and turn a darker green.
- Using a slotted spoon, transfer the jalapeños into sterilized jars. Turn the heat back up and boil the remaining syrup for 5 more minutes to thicken slightly. Carefully pour the hot syrup over the jalapeños in the jars, leaving about ¼ inch of headspace.
- Wipe the rims, seal with lids, and let the jars cool to room temperature. Refrigerate and let them sit for at least 1 week before eating to allow flavors to meld.
- Optional: Process in a water bath canner for 10 minutes if you want shelf-stable jars.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
How to can candied jalapenos
Make sure to double the recipe if you decide to start canning cowboy candy, which by the way I highly recommend. You do want to have jars of this magic condiment so that you never run out.
- First, wash and sterilize 6 half-pint (8 oz) canning jars, lids, and bands. Keep jars warm in hot (not boiling) water until ready to use. Prepare a water bath canner with enough water to cover the jars by at least 1 inch.
- Transfer the jalapeños into the prepared jars, leaving ½-inch headspace. Now its’ time to bring the syrup back to a full boil and boil for 6 more minutes to thicken slightly.
- Carefully ladle the hot syrup over the jalapeños in the jars, maintaining ½-inch headspace. Use a clean knife or chopstick to remove air bubbles, and wipe the rims of the jars with a damp cloth.
- Place lids on jars and screw on bands until fingertip tight, and then place jars in the boiling water bath, ensuring they are fully submerged. Process for 15 minutes (adjust for altitude if needed).
- Carefully remove jars and let cool undisturbed for 12–24 hours. Check for seals by pressing on the center of each lid—if it doesn’t pop, the jar is sealed.
- Store sealed jars in a cool, dark place for up to 1 year. Let the cowboy candy sit for at least 2 weeks before opening for best flavor.
Tips on making cowboy candy
- Protect you skin — Wear gloves when slicing jalapeños to avoid burning your skin or eyes.
- To achieve even slices — Use a mandoline slicer for even, quick jalapeño rings.
- Use fresh, firm jalapeños for best texture and taste.
- Extra heat and sweetness — Add a pinch of red pepper flakes if you want extra heat, and swap half the sugar for honey for a deeper flavor.
- Add alcohol — Add a splash of bourbon to the syrup for a smoky twist.
- Let the jars sit at least a week before using for best flavor.
- Don’t discard leftover syrup—drizzle it over grilled meats or mix it into salad dressings.
- For milder cowboy candy, remove seeds and inner membranes from the jalapeños.
- Label your jars with the date they were made for easy tracking.
Storage
- If not canned, store cowboy candy jars in the refrigerator for up to 6 months.
- If canned: For long-term storage, process the filled jars in a boiling water bath for 10 minutes. Properly canned and sealed jars can be stored in a cool, dark place for up to 1 year.
- Once opened, always refrigerate and use within 1 month for best quality.
I call it cowboy caviar