Ever wonder what to do with a bumper crop of jalapeno peppers? Well, wonder no more, because I have a recipe for you -- cowboy candy (or, candied jalapenos)! Yummy beyond belief, and a sweet treat at that! My candied jalapenos were a HUGE hit with the family last summer, so I of course had to make some more this year!

 

They couldn't be easier to make. So are you ready to make some cowboy candy? Let's go! 

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Cowboy candy (or candied jalapenos) is a versatile condiment that works well with burgers, cream cheese (as a dip with crackers), tacos, nachos and pizza just to name a few. 

It all starts with my home grown (from seed) Megatron jalapeno peppers. Trust me, they're called Megatron for a reason.

The plants consistently produce huge (4-6 inch), flavorful jalapenos. I typically get mine from Botanical Interests. (I get no money for the recommendation, they're just who I buy from!)

While you don't need large jalapenos, per se, to make cowboy candy, it doesn't hurt to grow them on the larger side for making other tasty treats like jalapeno poppers (which we also love).

You can also buy your jalapenos from the grocery store! However you can get your hands on them - just do it!

COWBOY CANDY INGREDIENTS (CANDIED JALAPENOS)

• 20 large jalapenos (@2 lbs.) - I used 20 LARGE Megatron
• 2 cups white sugar
• 1 cup dark brown sugar
• 1.5 cup apple cider vinegar 
• 1 tsp. garlic powder
• 1 tsp. turmeric powder
• 1 tsp. mustard seeds
• 1/2 tsp. pickling salt (or sea salt) - I used Morton Canning and Pickling Salt (not shown)
• 2-3 16 ounce Ball canning jars (I used the fluted shaped ones.) 
• canning jar funnel (optional) 

 Optional Heat:

• 2 tsp. chili flakes (+/- to taste)
• 2 tsp. green & red hatch chili flakes (+/- to taste)

HOW TO MAKE COWBOY CANDY (CANDIED JALAPENOS)

1. Wash the jalapenos. Cut off the stem ends, then slice the jalapenos into rounds, trying to keep their width consistent. For hotter/ spicier cowboy candy, leave the inner white membrane and seeds intact. For a milder flavor, use a jalapeno corer tool to remove the insides before cutting them into rounds.   

NOTE: BE SURE TO WEAR GLOVES WHEN HANDLING JALAPENOS AND KEEP YOUR FINGERS AWAY FROM YOUR EYES!  

ALSO BE AWARE THAT THE AMOUNT OF ROUNDS YOU END UP WITH MAY SEEM LIKE A LOT VOLUME-WISE, BUT THEY WILL SOFTEN AND THEREFORE SHRINK A BIT WHEN COOKING (THUS TAKING UP LESS SPACE IN THE JAR THAN YOU THINK THEY WILL). 

2. In a non-reactive pot, combine apple cider vinegar, white sugar, dark brown sugar, garlic, turmeric, mustard seed and picking salt (or sea salt). Simmer on high until all ingredients are combined. Continue to stir throughout, and watch CLOSELY as the syrup tends to bubble up and can spill over (ask me how I know this).

3. CAREFULLY add the jalapeno rounds into the hot syrup. Bring to a boil, then reduce and simmer for 5-10 minutes, stirring occasionally.  

4. Using a slotted spoon, transfer the cooked jalapenos into clean 16 oz. jars. I used a wide mouth plastic funnel to streamline this process. Fill the jar(s) leaving 1/2" of space at the top.

5. Return the syrup to a boil, then simmer and let the liquid reduce, approx. 10 minutes.

6. CAREFULLY ladle the hot syrup into the jar(s) and over the jalapeno rounds leaving 1/4" space at the top of the jar.

7. Add the lids and allow the jar(s) to cool to room temperature, then refrigerate for one week before using (you want the syrup to have time to permeate the jalapenos). Your cowboy candy should be kept in the refrigerator and used within 3 months.

I'm currently waiting for my latest batch to be ready to eat - honestly, I can not wait to slather some on a perfectly grilled burger! 

And I totally plan on making a few more batches before the end of the summer.

These tasty and versatile cowboy candy jalapenos make great gifts - for friends, family, host/hostesses, neighbors and teachers. And trust me - they'll be begging you for more!