This homemade cowboy candy recipe, or candied jalapenos, is so easy, perfect for desserts or snacking, nice and sweet with a touch of heat. They're a great blend of sweet and heat. Basically sliced jalapenos preserved in a seasoned simple syrup, they're perfect for garnishing cocktails, topping corn bread or cupcakes, or popping into your guacamole.
We're making a Homemade Cowboy Candy recipe today, my friends! I love DIY cowboy candy, otherwise known as Candied Jalapenos. They're sweet and spicy and I can just eat a whole jar's worth in a sitting.
It's a classic recipe, really, and a great way to preserve your summer jalapeno harvest.
You can preserve them in a water bath and keep them in the pantry, or just store them in the refrigerator for a few months easily, which I've included in the recipe card.
What Is Cowboy Candy?
Cowboy candy is another name for candied jalapenos. They are essentially sliced jalapenos that are simmered and sweetened in a seasoned simple syrup.
They're a perfect combination of sweet and spicy and they're ideal for quick sweet snacks or garnishing. The candying process also helps to preserve them, too.
The term has been around for ages, but the recipe is so popular, a small company even trademarked the common name. This homemade version is far superior. Everything is better homemade, isn't it? And super easy!
Why buy this stuff when you can SO EASILY make it at home?
Let's talk about how to make cowboy candy, shall we?
Homemade Cowboy Candy Ingredients (Candied Jalapenos)
You will need the following ingredients to make Cowboy Candy (Candied Jalapenos):
- Jalapeno Peppers.
- Sugar.
- Apple Cider Vinegar.
- Seasonings. I use chili powder, turmeric, ground ginger and others. Use your favorites. Celery seed and garlic powder are popular.
How to Make Cowboy Candy (Candied Jalapenos) - Step by Step
First, slice the jalapenos into ¼-inch round slices. You can remove the seeds if you'd like, but I make them without coring. You should wear gloves if handling hot peppers bothers your skin.
Stir together the vinegar, sugar and spices in a pan or a large pot.
Bring to a full rolling boil, then reduce the heat to a low simmer until the sugar dissolves into a gooey syrup.
Add the jalapeno pepper slices and mix to evenly coat the the sliced peppers with the syrup.
Reduce heat and simmer them for 4 minutes. They will darken a bit as they slightly cook and absorb some of the sugars after you add the pepper slices.
Transfer the candied jalapeno peppers to cleaned pint-sized jars, then fill the jars with the remaining syrup. Just pour the boiling syrup right in after you transfer the peppers with a slotted spoon.
You can cool it slightly first if you'd like.
Wipe the rim of the jar then cover and store in the refrigerator for up to 3 months.
Boom! That's it! I love my homemade cowboy candy. Great stuff!
Makes about 3.5 cups.
Packed into three 1/2 pint jars.
Leftover Candied Jalapenos Syrup
If you have any leftover syrup, Don't toss it! Save it. Use it to make yourself a cocktail or a spicy mocktail. It's quite delicious! Pour it over cupcakes, even potato salad. Get creative!
Serving Candied Jalapenos
I like to simply snack on my candied jalapenos straight out of the jar as a quick sweet snack. They are also ideal for garnishing. Pop them on top of your favorite Corn Bread Recipe, on top of a cupcake, a slice of pie, or ice cream.
It's super awesome over cream cheese. Smear some cream cheese over crackers and top them with candied jalapenos. Amazingly delicious. You can even mix them into a serving bowl with cream cheese for a candied jalapeno cream cheese dip.
Garnish a cocktail with them. Margaritas, anyone? Chop and swirl some into your favorite guacamole recipe for a touch of sweetness.
Use them to top off hamburgers and hot dogs. So many ways to serve up your candied jalapeños!
Recipe Tips & Notes
This has turned out to be an amazingly popular recipe. They're really THAT good. I'll post here as questions pop up. Here is some additional information to help you along.
- Wear Gloves: Peppers can cause skin irritation and burning. Some people are more sensitive than others. The oils from the peppers can get onto your skin when handling them, and especially cutting them. It is best to wear gloves when handling hot peppers. If you notice any skin burn, go to this page - How to Stop the Chili Pepper Burn.
- Slicing the Jalapenos: You'll be chopping a LOT of jalapeño peppers for this recipe. Use a mandolin or food processor with a slicing accessory to save some chopping time.
- Milder Candied Jalapenos: If your concerned about the overall heat, you can core out the jalapenos before slicing them. Most of the heat resides in the pepper innards.
How Long Does Cowboy Candy Last? Storage Information.
Candied jalapenos will last about 3 months in the fridge without processing. If you process them in a water bath in canning jars, they can last easily a year in the pantry until you are ready to open them.
I've included how to process them with a water bath below and in the recipe card.
Can I Make This Recipe with Other Peppers?
Absolutely. You can "candy" any type of chili pepper. Just slice them into rings and proceed with the recipe. Some peppers are obviously larger than others, though. Chop those up into smaller pieces.
The process is great with spicier peppers. I personally love candied habaneros. Crazy delicious.
The candying process tamps the heat quite a bit with candied jalapenos or any pepper, so they won't be as spicy as you might expect.
Try making these with superhot chili peppers as well, like scorpions or Reapers. Oh baby!
Try Some of My Other Spicy Dessert Recipes
- Mexican Brownies
- Chocolate Covered Jalapeno Peppers
- Jalapeno Cornbread
- Homemade Chamoy Sauce
- Cowboy Butter
People also asked about these similar topics: Tangy Pickled Jalapenos.
This Recipe Is In our Cookbook - FLAVOR MADNESS
Did you know that you can find this recipe in our new cookbook FLAVOR MADNESS? It's waiting for you on PAGE 118.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Candied Jalapenos Recipe (Cowboy Candy)
Ingredients
- 1/2 pound jalapeno peppers about 10-12 average sized jalapenos
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1 teaspoon chili powder (optional)
- ½ teaspoon turmeric powder
- ½ teaspoon ground ginger
Instructions
- First, slice the jalapeno peppers into ¼-inch round slices.
- Stir together the sugar, vinegar and seasonings in a pan. Bring to a quick boil, then reduce the heat to a low simmer until the sugar dissolves into a gooey syrup.
- Add the jalapeno pepper slices and mix to evenly coat them with the syrup.
- Simmer them about 4 minutes. They will darken a bit as they slightly cook and absorb some of the sugars.
- Transfer the candied jalapeno peppers to cleaned jars, then fill the jars with the remaining syrup.
- Cover and store in the refrigerator for up to 3 months. You can eat them right away, but it is best to let the flavors develop at least 1 week in the refrigerator before eating.
FOR PRESERVING/JARRING
- First, clean your jars and lids using a steamer rack in a 16-quart pot. Place the jars on the rack and fill the pot with water, enough to cover the jars. Do not let the jars touch the bottom of the pot, as the heat can cause the glass to crack.
- Bring the water to a boil and boil the jars for 10 minutes. Remove the jars with tongs when you’re ready to use them.
- Prepare the candied jalapenos per the instructions above.
- When the candied jalapenos are ready, scoop them into the jars, leaving ¼ inch head space.
- Clean the lids with soap and hot water, then place them onto the jars. Secure them with cleaned canning rings. Wipe the rims clean.
- Place the filled jars back into the hot water bath, onto the steamer rack, ensuring the jars are covered with 3 inches of water.
- Return the water to a boil and process them for 10 minutes. For higher altitudes, process them for additional time (at least an extra 10 minutes). Remove the jars with tongs and tighten the screw caps.
- The jar lids should make a popping sound as they seal. If a lid doesn’t seal for some reason, you can reprocess it, or store the jar in the refrigerator.
- Invert the jars to test for leaks. Flip them upright after 10 minutes and allow to cool.
- Store the jars in a cool, dry place. They will last a year or longer this way. Once you open them, however, keep the jars in the refrigerator.
Video
Notes
Nutrition Information
This recipe was updated on 9/18/2025 to include new photos and a video. It was previously published on 5/19/2014.
William Schwager says
How would it work using Habaneros instead of Jalapenos?
Michael Hultquist - Chili Pepper Madness says
William, absolutely. Candied habaneros are a wonderful thing!
Stacy says
Can you use stevia I am a diabetic and have had this recipe before and love them but can’t do the sugar now
Michael Hultquist - Chili Pepper Madness says
Stacy, yes, you can use stevia to make this. Let me know how it turns out for you.
Keith says
Made this using ancho chili powder and it was fantastic. Gave some jars to friends and they loved it. Thanks for the receipe
Michael Hultquist - Chili Pepper Madness says
Thanks, Keith! Great gifts for sure!
Keith says
Why do you use turmeric? Other recipes say to store them for a month to enhance the flavor. Any suggestions? Can't wait to try them ! I pickle carrots, onions and jalapenos and can't wait to try something new. Thanks for the recipe
Michael Hultquist - Chili Pepper Madness says
Turmeric is nice for color and a touch of flavor, but you can omit it. You can let them sit in the refrigerator at least a week or longer to let the flavor develop. Enjoy!
Turmeric also has antifungal & antibacterial properties so it would aid in preserving says
Turmeric also is antifungal & antibacterial so it will aid in the preservation process.
Candace Fife says
Question. I bought some of these at a farmers market and I’m crazy about them. Here is my question because now I have to make more. I bought a blackberry cowboy candy, a pineapple cowboy candy, a strawberry one and the regular one. Can’t find a recipe with the fruit added. How would I adjust the recipe to make them with added berries? Thanks.
Michael Hultquist - Chili Pepper Madness says
Candace, I would add larger cut fruits with the jalapenos and "candy" them the same way. For blackberries, either keep them larger or crush them down to get some of the juices in with the liquid. They would add some awesome flavor!
Candace says
Would you add the jalapeno measurement and the fruit together? Say like 3/4 lb jalapeno and 1/4 lb of the fruit ratio for 1 batch? I hope that isn't confusing. Or just use the 1 lb jalapeno and just add some fruit without changing the original recipe?
Michael Hultquist - Chili Pepper Madness says
You can add them together, Candace. The measurements are pretty flexible, though. You really just want to make sure the jalapenos and fruit are properly covered with the simple syrup. Let me know how it turns out for you!
Chillihead scottish variant says
It would be significantly less spicy but I feel that this idea would suit banana peppers perfectly. They are already rather sweet and tangy. Especially if you used lemons to make the syrup somewhat sour. Mmm.
Also, would candied peppers still be viable for use in the production of a chilli sauce?
Michael Hultquist - Chili Pepper Madness says
Absolutely, this can work for any pepper, really. To your preference. I think it would work nicely for a thick, sweet chili sauce.
Emily says
I made these and put them in the center of my dark chocolate candies with some diced strawberries. It was awesome. Great recipe!
Michael Hultquist - Chili Pepper Madness says
Awesome! What a perfect use for these! I wish I had one. YUM.
Vicki Anderson says
I’ve been making Cowboy candy several years and every year have requests to use honey as a substitute for “all that sugar”. I’m aware that boiling honey takes a lot of the value inherent to honey away. However what do you think about that and can it be done?
Michael Hultquist - Chili Pepper Madness says
Vicki, yes, you can use honey with this. Another visitor said they did this and it turned out great for them. Let me know how it turns out for you!
nanci fragassi says
WOW.....that's all I can say!!!! You may not want to print this because I had to alter it a bit. I had ONE pepper, so I cooked up a tiny batch, just to see what it would taste like. I only had 2 packets of white sugar, (I rarely use it), so I tossed in some brown sugar, and a bit of honey. AWESOME...and I think it's going to be my new best snack. I also used hot chili powder. I'm sitting here wishing I had a juicy burger to pile these onto.......
Thanks for the recipe......
Michael Hultquist - Chili Pepper Madness says
I love it, Nanci! I love the variation with the honey and brown sugar! So perfect! And also yes, so perfect for burger topping. Enjoy.
Malcolm says
Mike, I figure a man who has a pepper blog can stand to answer a hot question or maybe two. How do you NOT stir things TOGETHER. My stirring always makes them go together. Never APART. I can never stir things apart. When I stir, I just stir, and they always go together. How about that???
Also, how do I stir ABOUT 6 or 8 things. When I stir 6 things, 7 things or 8 things, I stir 6 things, or 7 things or 8 things. It gets even worse sometimes, (at other blogs). I have to choose between ABOUT 3 or 4 things, and that is very hard for me to do. I like to add 3 things or 4 things to a recipe, but putting about 3-4 things in keeps me awake at night.
Thanks for keeping my taste buds awake, too.
Malcolm.
Michael Hultquist - Chili Pepper Madness says
Hey, Malcolm. Honestly, I think many cooks and recipe creators use vague terms like "about" and imprecise measurements like "3-4 or so" is because cooking, unlike baking, is more fluid. It's why we use "salt and pepper to taste". For me, I often say "2-3 jalapenos" because the recipe is good either way, and it's up to the cook to determine how many jalapenos they might like. Same with simmering times. "Simmer about 20 minutes" means you can simmer longer to let the flavor develop even more. As far as "stirring together", my guess is people add "together" as a simple modifier, as I did in this recipe. If you can figure out the "stir apart" trick, I'd love to hear it! Sounds like some fun molecular gastronomy to me! Thanks for stopping by!
Karly says
I'm definitely making these!!
Michael Hultquist - Chili Pepper Madness says
They're AWESOME, Karly! I can't stop eating them.
Donnie says
I have a quart jar of jalapeno peppers on the shelf that I purchased and have not opened yet. Could you use the pickled jalapenos in this recipe? Thanks.
Michael Hultquist - Chili Pepper Madness says
Donnie, you should be able to use them, though you'll still get some of the vinegar flavor in the final. I think it would be a good combo, though. Let me know how it turns out for you!
John says
I made 48 x 4. oz jars of this special spicy nectar as holiday gifts. This was a BIG HIT! Thanks for sharing and Happy Holidays to everyone in CPM Nation. John
Michael Hultquist - Chili Pepper Madness says
Awesome, John! They make the perfect gift! YOU ROCK!!
Margo Haynes says
Being fom Texas I have to say, "Muy delicioso!" Thank you
Michael Hultquist - Chili Pepper Madness says
Awesome! Thanks, Margo!