Hamdi Saidani Pioneer Woman Candied Jalapeños, a.k.a. cowboy candy, turn fresh peppers into glossy, spicy-sweet coins simmered in apple cider vinegar and sugar on the stovetop in about 30 minutes. This cowboy candy recipe is one of those back-pocket condiments that makes everything better, from burgers to cocktails.
Five ingredients and a single saucepan are all you need. The candied jalapeños recipe couldn’t be easier, and one batch fills a pint jar that’ll last a full month in the fridge.
Why It’s Called Cowboy Candy
These spicy-sweet peppers go back more than a century. The story goes that a seven-year-old girl named Mindie Heironimus created them on a ranch in St. Augustine, Texas, back in 1922.
Nobody knows exactly how the name “cowboy candy” stuck, but it fits. They’re sweet like candy, they’ve got that ranch-country charm, and once you try them you’ll understand why people have been making them for over a hundred years.
Candied Jalapeños Ingredients
- 1 pound jalapeño peppers
- 1 cup apple cider vinegar
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon pickling spice (optional)
How To Make Pioneer Woman Candied Jalapeños
- Slice the Peppers: Remove and discard the jalapeño stems, then cut the peppers into 1/4-inch thick coins. If you want less heat, scrape out some of the seeds before slicing.
- Make the Brine: Combine the apple cider vinegar, sugar, salt, and pickling spice in a medium saucepan. Bring it to a boil over medium-high heat, stirring now and then until the sugar dissolves, about 3 minutes.
- Simmer the Jalapeños: Add the jalapeño coins to the brine and bring everything back to a boil. Drop the heat to medium-low and let them simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes.
- Reduce the Syrup: Use a slotted spoon to transfer the jalapeños to a pint-sized mason jar or heat-proof container. Bring the liquid back to a boil and cook until it turns syrupy and reduces to about 1 1/2 cups, 8 to 10 minutes.
- Jar and Cool: Pour the hot syrup over the jalapeños, pressing the peppers down so they stay fully submerged. Let everything cool to room temperature, then seal the jar and refrigerate.
What To Do With Candied Jalapeños
Candied jalapeños go with just about anything rich or savory. Pile them on cheeseburgers, stir a few into baked beans, or lay them across a block of cream cheese for an instant party snack.
Don’t skip the syrup, either. Use it in place of simple syrup in a spicy margarita or bloody Mary, or drizzle a little into homemade lemonade for a sweet-heat twist that’ll surprise everyone at the table.
Do You Need Gloves To Slice Jalapeños
Yes, and don’t learn this the hard way. Jalapeños contain capsaicin, the compound that gives them their heat. When those oils get on your skin, you’ll feel a burning sensation that can last for hours.
A pair of disposable kitchen gloves does the trick. Slip them on before you start slicing and toss them when you’re done. Your hands will thank you later (trust me on this one).
How To Store
Keep your candied jalapeños in a sealed mason jar or airtight container in the fridge for up to one month. The syrup acts as a preservative, so as long as the peppers stay submerged they’ll hold their crunch and flavor. If you want a longer shelf life, you can process the jars using a proper water-bath canning method.
Nutrition
- Calories: 168 kcal
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 289 mg
- Total Carbohydrate: 40 g
- Fiber: 2 g
- Sugar: 40 g
- Protein: 1 g
Try More Recipes
Pioneer Woman Candied Jalapeños
Description
Pioneer Woman Candied Jalapeños, a.k.a. cowboy candy, turn fresh peppers into glossy, spicy-sweet coins simmered in apple cider vinegar and sugar on the stovetop in about 30 minutes. This cowboy candy recipe is one of those back-pocket condiments that makes everything better, from burgers to cocktails.
Five ingredients and a single saucepan are all you need. The candied jalapeños recipe couldn’t be easier, and one batch fills a pint jar that’ll last a full month in the fridge.
Ingredients
Instructions
- Slice the Peppers: Remove and discard the jalapeño stems, then cut the peppers into 1/4-inch thick coins. If you want less heat, scrape out some of the seeds before slicing.
- Make the Brine: Combine the apple cider vinegar, sugar, salt, and pickling spice in a medium saucepan. Bring it to a boil over medium-high heat, stirring now and then until the sugar dissolves, about 3 minutes.
- Simmer the Jalapeños: Add the jalapeño coins to the brine and bring everything back to a boil. Drop the heat to medium-low and let them simmer until the peppers look slightly shrunken and glossy, about 5 to 6 minutes.
- Reduce the Syrup: Use a slotted spoon to transfer the jalapeños to a pint-sized mason jar or heat-proof container. Bring the liquid back to a boil and cook until it turns syrupy and reduces to about 1 1/2 cups, 8 to 10 minutes.
- Jar and Cool: Pour the hot syrup over the jalapeños, pressing the peppers down so they stay fully submerged. Let everything cool to room temperature, then seal the jar and refrigerate.
