Cowboy Candy (Candied Jalapeños)
Sweet, spicy, and totally addictive, these candied jalapeños, also known as Cowboy Candy, are the perfect balance of heat and sugar. They’re easy to make and delicious on everything from crackers to burgers!
Making Candy Jalapenos (Cowboy Candy):
Making these candied jalapeños is super easy! Our neighbor first introduced us to these a year or so ago and told us he loves to enjoy them on Chick-Fil-A and we tried it and were hooked! It’s the best on a chicken sandwich!
We have been growing jalapeños this summer and overflowing in them so we knew we had to make some cowboy candy of our own! It’s very easy, trust me!
You only need a few ingredients: jalapeños, apple cider vinegar, sugar, mustard seed, turmeric, celery seed and garlic powder.
You basically slice the jalapeños and boil it all together in a saucepan (more detailed times, etc in the recipe card at the end of the post).
Storage: Store in the refrigerator in a sealed jar for up to 2–3 months. The flavors deepen over time, so they’re even better after a few days!
Cowboy Candy Tips:
- Wear gloves when slicing jalapeños!
- Slice jalapeños evenly for consistent texture. They do shrink down quite a bit so it’s okay if you don’t slice your jalapeños super thin.
- Let the syrup come to a full simmer before adding peppers to get that glossy, candied finish.
How to Use Candied Jalapeños:
- With cream cheese + crackers – the easiest appetizer ever.
- On burgers or sandwiches – for a sweet-spicy kick.
- Chopped into potato salad – unexpected and delicious.
- As a topping for nachos or tacos – crowd favorite!
- Mixed into ranch dip – trust us on this one.
- On top of baked brie – elevate your brie to next level delish!
- Spoon them on top of this Pimento Cheese dip!
Want another spicy snack? Try my Alabama Firecrackers!
Cowboy Candy (Candied Jalapenos)
Ingredients
- 10-12 jalapeños
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon yellow mustard seed
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
Instructions
- Slice jalapeños into thin rounds. If you prefer less heat, remove some or all of the seeds. We leave them in. Set sliced jalapeños aside.
- In a medium saucepan, combine sugar, apple cider vinegar, mustard seed, celery seed, turmeric, and garlic powder. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes.
- Add the sliced jalapeños to the syrup and simmer for 4–5 minutes, just until they begin to soften and look glossy.
- Using a slotted spoon, transfer the jalapeños into jars. Return the syrup to a boil and then simmer for an additional 2-3 minutes. Remove syrup from heat and carefully pour the hot syrup over the top to fully submerge the peppers. Let cool to room temperature, then seal with lids and refrigerate.
- Chill for at least 24 hours before using (if you can wait that long!). They only get better as they sit.
- Storage: Store in the refrigerator in a sealed jar for up to 2–3 months. The flavors deepen over time, so they're even better after a few days!
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