Cowboy Candy Recipe: Make Easy Candied Jalapenos With Those Fresh Peppers (5 Ingredients, 20 Minutes) Farm to Table Recipe Sauces/Condiments Budget Recipes Gluten-free Low Sodium Recipes Appetizers Snacks Southern Recipes

Cowboy candy. Sweet hots. Candied peppers. Sweet fire peppers. Whatever you want to call them, these candied jalapenos are the perfect combination of sweet and hot. This cowboy candy recipe is super simple to make, and the perfect recipe for those summer peppers growing in your vegetable garden.

To make this candied jalapenos recipe you will need just a handful of simple, gluten-free ingredients. Here is what to grab from the garden, fridge and pantry for this southern recipe: fresh jalapenos, granulated sugar, apple cider vinegar, garlic powder and ground turmeric. Read about the health benefits of peppers and the health benefits of turmeric.

While many just use jalapenos, you can use whatever hot peppers you have on hand. I used cayenne peppers, red jalapenos, green jalapenos and a few Thai chiles.

Serve these sweet and spicy pickled peppers as a side dish with dinner, or stir them into cream cheese for a fantastic appetizer or snack. The peppers are also delicious in chicken salads, tuna salad, potato salad, pasta salads or tossed into grain bowls. I love them on hot dogs and burgers.

Cuisine: American / Southern
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 20 (makes about 2 pint jars)

Ingredients

• about 20 jalapenos or a combination of hot peppers (serrano, cayenne, Thai chiles, etc.), cut into rounds
• 2 cups granulated sugar
•  2/3 cup apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground turmeric

Here's how to make it: 

1. Put the sugar, vinegar, garlic powder and turmeric into a large pot. Bring to a boil, reduce heat and cook about 5 minutes.
2. Add the peppers. Bring it back to a boil, reduce heat and cook another 5 minutes, stirring often.
3. Using a slotted spoon, remove the peppers to pint jars.
4. Bring the mixture back to a boil and cook another 3 to 5 minutes.
5. Carefully pour the mixture into the jars over the peppers. Seal the jars and let them cool completely before storing in the refrigerator.

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