I know you have tried these candied jalapenos before. These are served at parties with cream cheese. Irresistible, yes. Expensive to buy from the store too. Now make them at home with this recipe for easy candied jalapenos.
This recipe has just two ingredients, yes two. Maybe I should call these two ingredient candied jalapenos. I was recently at a party over the holidays when a friend of mine mentioned how easy these are to make. She was right. She looked up an old recipe that came out of the Houston Chronicle, and these were quite frankly amazing.
I know many stores sell these under names like “Cowboy Candy” or “Kandy Crisp Jalapenos”, and they can be very expensive. You can make these from scratch quickly and easily. This recipe makes so many that you can give these as gifts.
I always save glass jars this way 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.
For this recipe, you are going to purchase a large can of jalapenos. Many grocery stores sell these, as does Sam’s and Costco. They may be known as nacho pepper slices or pickled jalapeno slices. You are going to purchase these in the large number 10 can. This can for me was the 6 pound and 4 ounces of the la Costena brand, your can may vary slightly in the weight. These are very inexpensive, for me, this large can be less than 8 dollars from Kroger.
This recipe also requires sugar, the plain old white sugar. I also suggest a large colander and a large air tight container. 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 and add 5 cups of sugar to the peppers and stir them up very well.
You will need to 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.
You can use these on hamburgers, simply poured over cream cheese as a great snack, or you may even want to put them into a martini.
Quick and Easy Candied Jalapenos
- 6 pounds pickled jalapenos
- 5 cups sugar
- 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.