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How to Make Cowboy Candy

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Cowboy Candy is the ultimate sweet and spicy mix! Perfect on burgers, sandwiches, nachos, or on their own! This time of year the jalapenos and banana peppers are in abundance. This is a great way to use them before they turn bad.

This year, my jalapeno pepper plants have not been producing very many peppers. Since I had a handful of banana peppers and a handful of jalapenos, I just combined them together to make the best cowboy candy I have ever made.

What is Cowboy Candy?

Spicy jalapeño peppers and other different peppers if you choose, are marinated in a sweet sugar glaze. The peppers soften while maintaining their heat, which is offset by the sugar-based glaze.

If you do not want it as hot, you can remove the seeds. However, I left the seeds in mine and they are AMAZING!

Of course, while the star of this recipe is the candied jalapenos, don't miss out on that delicious syrup!

Once you fill your jars with the peppers and the syrup, you will have some left over. I put it in a jar by itself and use it for things like drinks, ice cream, and more. It's like you get two recipes in one with this delicious Cowboy Candy.

Love jalapenos? Check these recipes out

Yield: 1 pint

Cowboy Candy

Cowboy Candy

Cowboy Candy is the perfect bit of sweet and heat for nachos, tacos, burgers, or on top of your favorite dip.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 cups of apple cider vinegar
  • 1 cup of sugar
  • 1 cup of brown sugar
  • 1 tablespoon of salt
  • 1/2 tablespoon of turmeric
  • 1/2 tablespoon of ginger
  • 4 cups of chopped jalapenos

Instructions

  1. In a large pot, add the apple cider vinegar, white sugar, and brown sugar and bring to a boil. Once it boils, turn down the heat and simmer for 10 minutes.
  2. Now, add in the salt, turmeric, and ginger. Mix well.
  3. Add in the chopped jalapenos and simmer for an additional 10 minutes.
  4. Take the clean and sanitized canning jars and fill them with the jalapenos and the syrups. use a knife to stick down in the jars to remove any bubbles.
  5. Clean the rims with vinegar and place the lids on finger tight. You do not have to can these if you plan on eating them all within a month.
  6. However, you can water bath can them for 10 minutes.
  7. Then, let them rest on your pantry shelf for two weeks before cracking a jar open.

Nutrition Information:

Yield:

60

Serving Size:

1

Amount Per Serving: Calories: 28Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 107mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g

Did you make this recipe?

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JoeNC

Wednesday 3rd of January 2024

Great recipe! What I would do differently next time is to use a full two pounds of Jalapeño vs 4 chopped cups. before simmering everything look great until it was time to fill my 16 ounce jars. There was enough Jalapeño for 1 cup in each jar and plenty of syrup to fill each jar to the top. 2 cups of raw jalapeño equals 1 cup of simmered jalapeño. If I had used the full 2 pounds, I feel that each jar would have been 3/4 full of chopped jalapeño.

The syrup was so delicious, but now I must wait two weeks before opening. Can't wait!

Jennifer Sikora

Thursday 4th of January 2024

I was using what I had on hand. If you use more jalapenos that is totally fine. The syrup is amazing on everything.

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