Candied Jalapeños Recipe (Cowboy Candy): Sweet, Spicy, and Irresistible
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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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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Easy Candied Jalapeños (Cowboy Candy)
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.
- This recipe was developed for a No. 10 can, which contains about 100 ounces of peppers.
- To make this a 16-ounce jar, drain it and add 1/2 cup sugar plus two tablespoons of sugar.
Since moving to Texas, I have had these and they are delicious!! I usually take cream cheese and whip it, then add candied jalapenos along with the juice in and blend to incoporate together. Cover and refridgerate to allow flavors to blend at least several hours. Tortilla chips make a great vehicle
I have 16 oz. I’ll try 1 cup of sugar. Guess there’s no way to remove the seeds.
I made some of these up, they were so easy!
How many pints will this make?
I get about 7 to 8 pints.
Ive made this and put cream chez on a plate, and cowboy cavier on top, served with ritz crackers, gone likity split.
Can you put the peppers back into the jar and add the sugar and stir them in that jar ? Or do you have to put them in another container?
It probably would work either way as long as they are sealed
plz help making this for a potluck, in pix u have it on top of crackers and crm cheeze,so r u suppose to dip in crm chz and jalapenos. Can this be served at room temperature. U c the party doesnt start till 6pm. Can i take in mason jar, and pour in dish, on top of crm cheese. any suggestions would b greatly appreciated.
Yes they can
I am going to dehydrate them when they are ready. Facebook a dehydrating page and everyone raves about them.
Did you ever try canning these? I’d like to give them as gifts and do not want them to go bad as they would not be refrigerated.
These stay good for a couple of months. I have not tried to can them. The sugar acts as a preservative.
If I do a jar that is 2 QT how much sugar do I use
If a #10 tin has 6lb 4oz, that’s 100oz. If the recipe asks for 5 cups sugar, that’s 1 cup for 20oz. 2 qts is 64 oz, close enough to 60 oz, so 3 cups of sugar should do.
Thank you!
love a math whiz in the group!!! Thank you!
I am making smaller batches in the smaller jars. How much sugar for a small jar of Jalapeños?
I just filled the jalepeno container with the same amount of sugar. Seems to work fine.
That doesn’t mean anything. The same amount as what? 5 cups of sugar no matter how small the container of jalapenos?
Patrick, what is a small jar? 6oz? 12oz? 16oz? 24oz? 32oz?
The recipe says 5 cups for 100oz. So, use 1 cup for 20oz or 16Tbl for 20 oz or 48tsp for 20oz or about 2.5 tsp per oz.
For 12oz jalapenos, you need 30tsp or 10Tbl or 1/2 cup plus 2 Tbl sugar.
Thank you for all the good recipes that you create. I have one I wish you could duplicate. It is from the “The Jalapeno Tree Mexican Restaurant” it is called, Mexican fajita dip, and is served with their grilled Specialties.
Thanks you, Keep up the good work you do!!
Mary Pat G.
That sounds completely delicious!
I love how you recreate recipes. I am 76, and not much of an adventious cook as I used to be. You inspire me with your recipes and I am certainly going to be using them. I appreciate your recipe for Candied Jalapinos (sp) I bought a small bottle, about the size of a small pimento bottle for $3.00 at a church bizzare. Thank you so much for your recipe.
Oh, thank you for your compliment. Do those peppers at home now. You can buy a huge jar at a wholesale club store for very little money.
Saw this video on my ROKU, and have made one other CopyKat recipe.
Is there any natural substitute rather than the sugar? Like using honey. I am trying to keep my sugar intake in check but also want to make this recipe.
I don’t know of one right now, this will take some research on my part.
What about using agave? It has the consistency of honey. How much would you use if you substituted it for sugar?
I don’t know how this would work, you could give it a try, but to be honest, I don’t really know how much to add, I haven’t done a lot of cooking with agave.
The ones i buy are firm and crispy. I tried a different recipe and they had the same flavor but were mushy. Do these stay crisp?
These stay crisp as far as I know for about 8 weeks.
Can these be heated and then sealed in jars so they last longer ?
That’s how I have done the from the first time I made them.
can we use fresh jalapenos ?
No, you need to use ones that are already pickled.
Add chopped onions, chopped red bell pepper and pickling spice and open can them. It’s called “cowboy candy.”
I have seen some like that before, those are tasty.
I bought a small mason jar of these for $9 I am so excited that I can make way more than that for less than what I paid. I loved them the first time I had them & can not wait to make these!!!!
Forget about that 9 dollar jar. You can make a half gallon for sooo much less.
Stephanie, have you ever tried freezing these in zip-lock freezer bags? They sound terrific.
I have pretty much just stored them in jars.
After placing in the jars do you still store them in the refrigerator?
Yes, store these in the refrigerator after you have packed them.
How long will these keep in the refrigerator?Also, how can these be prepared for “canning?”
These will keep for several months in the refrigerator. I need to check on how to prepare these for canning.
Did you try canning these?
Thank you. I want to try these.
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