Crazy Cowboy Candy (aka Candied Jalapeños)
Want some sweet heat in your life? Spicy heat and savory sweetness makes these candied jalapeños so versatile! Try as a perfect condiment for lunch time sandwiches, nacho toppings, a cornbread mix-in, or use in a snappy appetizer over cream cheese and crackers. The zippy syrup makes for a unique ice cream topping or margarita mixer.
- Prep Time: 10 Minutes
- Cook Time: About 15 Minutes
- Total Time: About 20-25 Minutes
- Yield: About 2 Cups (1 Pint Jar) 1x
Ingredients
2 cups jalapeños (about 6 to 8 average sized), cut into 1/4-inch slices with seeds and membranes*
1 cup granulated sugar
1/2 cup apple cider vinegar
1/2 tsp. chili powder
1/2 tsp. turmeric powder
1/2 tsp. ground ginger
1/4 tsp. garlic powder
Pinch of salt
Pinch of ground allspice
Instructions
In a large saucepan, combine all of the ingredients, except for the sliced jalapeño peppers. Over medium heat, bring syrup to a boil. Stirring frequently, reduce the syrup to the consistency of maple syrup or loose honey.
Add sliced jalapeños. Stir well to coat peppers. Let cook for 3 to 5 minutes, allowing the syrup to infuse the peppers. Remove from heat.
Pour jalapeños and syrup into a clean, sterile pint jar or container. Seal with a two-part canning lid or tight fitting lid.** Allow to cool on the countertop before storing in the refrigerator for up to 3 months.
Notes
*Replace the jalapeños with any combination of hot peppers you prefer. You can remove some of the seeds and membranes if you are concerned about the final product being too spicy.
**If you prefer to can your peppers using a hot-water bath, be sure to leave 1/4-inch headspace at the top of the jar(s) before tightening the two-piece lid(s). Process half and pint jars in a boiling-water canner for 10 minutes. Remove from heat and allow to cool on the countertop before storing.
Find it online: https://gloveboxeats.com/?p=2838