Cowboy Candy (Candied Jalapeños)

Cowboy Candy, or candied jalapeños are fresh jalapeño slices simmered in a rich, spiced sugar syrup. These sweet-and-spicy morsels have an initial hit of sweetness which quickly gives way to a vibrant warmth and pleasant acidity that elevates every dish or snack.

Whether you’re piling them onto a cream-cheese-slathered cracker, crowning a double cheeseburger, or chopping them into a skillet of fresh cornbread, these little bites add an effortless pop of flavour to your favourite dishes.

Cowboy Candy

The jalapeño peppers are plentiful this time of year and today I’m preserving their fresh and sometimes fiery flavours into a sweet and spicy treat. You may have heard of Cowboy Candy. If you haven’t, it’s simply a gussied-up name for plain old candied jalapeños.

Why would anyone want to candy jalapeños? Though it might seem strange, many people love the combination of sweet and spicy flavours with the grassy, almost herbal flavour of jalapeño peppers. If you’ve had red pepper jelly, they’re very similar in flavour.

Besides the slicing, it doesn’t take very long to make Cowboy Candy. There’s no need to preserve them via water bath canning… unless you want to. I’ve included the instructions to do so. However, they’ll keep in the refrigerator for at least three months otherwise.

Warning: Though it may seem like jalapeños have a mild flavour and low amount of Capsaicin, use gloves to avoid getting it all over your hands… don’t ask me how I know.

Our kids always loved eating these peppers straight out of the jar but there’s so many ways to enjoy candied jalapeños. Chop them up and add them to sourdough or corn bread, eat them in sandwiches or alongside charcuterie, or use them to top hotdogs or hamburgers.

What is Capsaicin?

Capsaicin is the active chemical compound found in chili peppers (genus Capsicum) that produces the sensation of heat and burning when it interacts with skin. It acts as a natural defense mechanism for the plant to deter animals from eating its fruit, though birds are uniquely immune to its effects.

Ingredients in Candied Jalapeños

For this Cowboy Candy recipe you’ll need a sharp knife, cutting board, measuring cups and spoons, half pint jars, and a large pot. If you plan on preserving them via hot water bath you’ll need a large canner with rack/silicone matt, a jar grabber, and a magnetic lid grabber.

• Jalapeños
• Granulated Sugar
• Apple Cider Vinegar
• Maple Syrup
• Sea Salt
• Garlic Cloves
• Ground Turmeric
• Mustard Seeds

Choose fresh unblemished jalapeños with a bright green colour. This recipe may seem like it requires a lot of sugar but remember, this is a candied jalapeño recipe. The maple syrup and apple cider vinegar also add some sweetness and the perfect amount of acidity.

A touch of sea salt brings out the sweetness and rounds out the acidity in the brine while the garlic cloves, turmeric, and mustard seeds add pops of flavour.

How to Make Cowboy Candy

I often find it easier to break down a recipe into multiple steps. Start this recipe by prepping the jalapeños and making the brine.

Prepare the jalapeños. Cut the stem end off with a sharp knife then, using the handle end of a long spoon, loosen the membranes. Drag the spoon along the inside edge of the jalapeño and dump out the innards. Slice the jalapeño crosswise into relatively equal rings. If you want extra spice, feel free to leave the membranes and seeds as is.

Make the sugar brine. In a large pot add the sugar, apple cider vinegar, maple syrup, salt, minced garlic, mustard seeds, sea salt, and turmeric. Bring sugar brine to a gentle boil over medium heat, stirring occasionally until the sugar has fully dissolved.

Cook the Jalapeños in the Brine

Add jalapeños and reduce heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until the jalapeños are slightly softened and the syrup has thickened to a honey like consistency. Note: If they syrup thickens too much, stir in 1-2 tablespoons water.

Fill the Jars

Place washed jars, upside down in a deep pan. Add enough water to come up to at least the bottom inch of the jars. Place in 250 F oven for at least 10 minutes (keep hot during the filling phase).

Drain the brine liquid from the jalapeños then begin to fill the hot jars with the peppers, packing them in as you go. Carefully pour hot sugar brine into the filled jars until it reaches 1 cm from the top.

Insert a chopstick along the sides and through the peppers to remove the trapped air. Add more hot sugar brine if necessary. Carefully wipe the rim of the jar and allow Cowboy Candy to cool before adding lids (unless processing in hot water bath).

For best flavour, refrigerate for at least 24 hours before eating.

Instructions for Water Bath Canning

Set up your water bath canning system. Fill canner with 2/3 hot water, perch rack on the edges of the canner and bring to a boil with the lid on. Next, inspect and wash glass jars and lids/rings. Place lids/rings in a medium pot of water and place on back burner. Bring the lids/rings to just under a boil.

Fill jars as directed above. Carefully wipe the rim of the jar and fix the lid/ring on so that it is just slightly tightened (not overly tight). Place full jars on canner rack above the boiling water.

Lower canner rack and process at a rolling boil for 20 minutes. (this is at Calgary’s altitude of over 3000 ft above sea level). Remove jars from the canner with the jar grabber and let sit on counter overnight to cool. Place any that haven’t sealed in your fridge immediately.

Storage

Cool jars of candied jalapenos to room temperature then store in the fridge for up to 3 months. Store sealed (water bath processed) jars in a cool, dark place for up to a year.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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