Sweet & Spicy Cowboy Candy is a Southern classic made from jalapeño slices simmered in a thick, sticky, sweet-and-hot syrup. The mix of sugar, vinegar, and spices creates a candy-like glaze that makes these peppers addictive. They’re perfect for topping burgers, nachos, sandwiches, or even cream cheese on crackers.
Cooking Time: 45 minutes
Servings: 3 pints
Ingredients:
1 pound fresh jalapeños, sliced into rounds
2 cups granulated sugar
1 cup apple cider vinegar
½ teaspoon turmeric
½ teaspoon celery seed
1 teaspoon garlic powder
1 teaspoon mustard seeds
½ teaspoon crushed red pepper flakes (optional for extra heat)
Instructions:
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Prepare the Jalapeños:
Wash the jalapeños, remove the stems, and slice into ¼-inch rounds. Set aside. -
Make the Syrup:
In a large pot, combine sugar, apple cider vinegar, turmeric, celery seed, garlic powder, mustard seeds, and red pepper flakes.
Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely. -
Add Jalapeños:
Stir in the sliced jalapeños and reduce heat to low.
Simmer for about 15 minutes, until the peppers begin to darken slightly and soften but still keep their shape. -
Fill the Jars:
Using a slotted spoon, pack the jalapeño slices into sterilized jars.
Bring the syrup back to a boil for 5 more minutes to thicken slightly. -
Pour and Seal:
Carefully pour the hot syrup over the jalapeños in each jar, leaving about ½ inch of headspace.
Wipe rims clean, seal with lids, and allow jars to cool to room temperature. -
Store:
Refrigerate for at least 1 week before eating to let the flavors develop.
Nutrition (Per Tablespoon):
Calories: 40
Carbohydrates: 10g
Sugar: 9g
Protein: 0g
Fat: 0g
Fiber: 0.2g
Tips:
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For extra bite, leave some jalapeño seeds in.
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If you prefer a mild version, remove the seeds before slicing.
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Save the leftover syrup — it makes a great glaze for grilled meats or a spicy addition to cocktails.
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Properly canned, this cowboy candy can last up to a year in your pantry.
