If you like sweet and spicy flavors, you’ll love these quick and easy Candied Jalapeños, also known as “Cowboy Candy.” With just two simple ingredients, this recipe is as straightforward as it is delicious—and utterly addictive! The perfect balance of sweetness and heat creates a versatile condiment that elevates everything from burgers to cheese boards. Once you crack open your first jar, you won’t be able to stop reaching for these irresistible candied peppers.
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Table of Contents
What makes candied jalapenos so good
There are so many reasons why you will love this recipe. First, it’s so easy. With only two ingredients, whipping up this recipe for a snack or an appetizer is a snap. Candied Jalapenos are also extremely addicting. You can’t just eat one. It satisfies your sweet and spicy craving.
Candied Jalapenos are known as “Cowboy Candy” or “Kandy Crisp Jalapenos.” If purchased in the store, these are very expensive. So, making these from scratch will also save you a lot of money and make a great gift idea.
Why you’ll love this cowboy candy recipe
These candied jalapeños strike the perfect balance between sweet and spicy. By starting with pre-pickled jalapeños, much of the preparation work is already done, making this recipe incredibly easy. The slow process of allowing the sugar to draw out moisture and create a syrupy coating ensures that the peppers maintain their texture while absorbing the perfect sweetness. This method also mows the heat while preserving the jalapeños’ distinctive flavor. The result is an affordable, homemade version of an expensive store-bought product that tastes even better.
What kind of jalapenos do you need?
When selecting jalapenos for this recipe, always grab pickled ones. To start, purchase a large can of jalapenos. Most grocery stores, as well as Sam’s and Costco, carry these types of jalapenos.
If you can’t find them, look under nacho pepper slices or pickled jalapeno slices. Make sure you purchase them in the large 10-can can.
Ingredients
This recipe really can’t be any easier. The only thing you may need other than the ingredients is patience. Here’s what you’ll need:
- Pickled jalapeño peppers – Provide the essential spicy kick and save preparation time
- Granulated sugar – Creates the sweet syrup that balances the heat
- Canning jars – For storage and gift-giving (optional)
How to make candied jalapenos
- The first thing, you need to do, is to drain the peppers. I opened my can and drained them for about 15 minutes before I continued.
- You will then dump the jalapenos into a large container.
- Add 5 cups of sugar to the peppers and stir them up very well.
- Stir the jalapenos every day for the next 5 or 6 days.
- A spicy-sweet syrup will develop, and you will be ready to enjoy these. At this point, you can put these into small jars.
Recipe Tips
I always save glass jars, so when I want to package a few of these peppers for someone, I have something on hand. Of course, you can always buy some small canning jars to put these in, but the old mustard jars work well, too.
Use simple white sugar for this recipe, nothing too fancy.
You’ll also need a large colander and an airtight container. The colander will be used to drain the peppers, and the airtight container will be used for the stirring process.
How to enjoy cowboy candy
You can use these on hamburgers, stash them in sandwiches, tuck them into tacos, chop them up on baked beans, add them to rice, and bake them into cornbread. They also make a great cream cheese dip. You may even want to put one in a martini.
Love Jalapeno peppers? Try these recipes
- Homemade Jalapeno Poppers
- Jalapeno Popper Grilled Cheese
- Air Fried Jalapeno Popper Recipe
- Jalapeno Popper Wontons
- Stuffed Jalapenos
- Jalapeno Cheddar Smokies
- Jalapeno Ranch Dipping Sauce
Favorite Appetizer Recipes
- Rotel Dip
- Bacon Wrapped Little Smokies
- Cheese Wonton
- White Cheese Dip
- Chili’s Queso
- Jezebel Sauce Recipe
There’s more! Check out the best appetizer recipes and more of my quick and easy recipes.
Are you ready to make Candied Jalapenos? Let me know in the comments below.
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2-Ingredient Candied Jalapeños
Ingredients
- 6 pounds pickled jalapenos
- 5 cups sugar
Instructions
- Drain jalapenos in a large sieve or colander for about 15 minutes. You may need to do this in batches. You can save the drained juice for other recipes.
- Pour drained jalapenos into a large container that can be closed with a lid, or wrapped with plastic. Pour five cups of sugar over the jalapenos and stir well. Cover container and place into the refrigerator.
- Stir the jalapenos once a day for five days. On the sixth day, you may repackage the peppers into smaller glass jars. Store these in the refrigerator. These will stay fresh for about 60 days.
Video
Notes
- I always save glass jars so when I want to package a few of these peppers up for someone I have something on hand to do so. Of course, you can always buy some small canning jars to put these in, but the old mustard jars work well too.
- Use simple white sugar for this recipe, nothing too fancy.
- You’ll also need a large colander and a large airtight container. The colander for the draining of the peppers and the airtight container for the stirring process.
So, just to be clear, i am NOT refrigerating them during the 5 days of the processing? I just refrigerate afterwards- to store & keep them longer?
Yes, please refrigerate these after you add the sugar, during the processing time.
Has anyone canned these with a water bath? If so, how did you do it and did it affect the quality?
I make a 5 gallon bucket every year and water bath can and they always turn out great
just made these, yummmy!!
Hi! Is it possible to make these with pickled peppers other than slices, such as strips, chunks or whole pickled jalapeños?
I would say yes on the strips, and possibly the chunks. I don’t know how the whole pickled ones would work out.
Can these be pressure canned or done with a water bath after the 6 days and repackaged into smaller jars? If so which was is best and does it affect the quality?
How do you store these? Do they need to be kept in the refrigerator?
I keep mine in the fridge. While they would likely be ok outside of it, they would last longer if you stored them in the fridge.
I have a 16oz.jar of sliced pickled peppers .About how sugar should I add for this small amount?Thank You it seems since COVID, I can’t find candied peppers in stores!
You need a little more than 3/4 cup of sugar, you need about 3/4 cup plus 2 tablespoons
Can you can these after you complete the 5 days of stirring them in the refrigerator? Would you heat them in a stockpot before adding them to the jars in order to can them? Please advise! This is the best recipe I have found and am excited to use it soon!
You eat them, you can put them on a cracker with a bit of cream cheese, or use them as a garnish, or simply snack on them.
I gave it a 4 star rating because I know it has it’s applications but if I was comparing to the traditional, I would be hard pressed to give it a 2. I have been making the traditional for years and can’t make enough each growing season to keep up with the demand from family and friends. I have seen a few of these recipies that call for pickled vs fresh and my wife finally convinced me to try it. Yes without a doubt it’s quicker and much less work but it doesn’t come close to the flavor and taste of the real thing. We even gave the remainder to a friend who wasn’t told the difference. He called the next day and stated ” I hate to sound ungrateful but my wife and I both noticed a big difference with this year’s cowboy candy, doesn’t taste the same”.I laughed and told him he was our taste tester, explained the deal, and told him to stop by for the real thing. He brought the faux jar back and we trashed it… I apologize for posting this opinion but feel that it’s important to point out the truth. This isn’t cowboy candy.
Thank you for letting me know.
I’m confused, do you add the original pickling juice back to the jars of the sweetened jalapenos? Don’t you need liquid to cover them in storage?
You do not need to cover them back with the juice. The sugar and the jalapenos will begin to make their own juice again.