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.
Linda says
These look and sound amazing. I read through the canning instructions and realized there is no way 3.5 cups of these will last long enough in the fridge (up to 3 months) to need canning. When peppers come into season this summer, I will can them for Christmas presents. It gives me time to experiment with small batches of different peppers. I am making your chicken tortilla soup this weekend, I am sure it will be great.
Mike H. says
I am sure, too. =) Please let me know how it goes. Enjoy!
Tanya says
Iāve made this and had about 40 kgs of JalapeƱos. Love this recipe.
Mike H. says
Amazing. I bet you are the happiest person in the world now! =)
Linda says
Wow, 40 kg. Is lot of peppers, your family and friends are going to be so happy. Do you remove the seeds or use the whole slices?
Mike H. says
It is largely a matter of personal preference and desired heat level, Linda. I make them without coring. Either way, do wear gloves if handling hot peppers bothers your skin. Enjoy the recipe!
Sean Sigalet says
Hi Mike,
Love your site.
question on the cowboy candy. I am type two diabetic. Can i cut the sugar down and still have a similar overall taste ?
Thanks, Sean from Nanaimo
Mike H. says
Hi Sean - it should work, although I haven't made it that way. If you do it, please let me know how it turns out.
Michelle says
I make it with sugar substitutes, and it comes out delish
Liz says
Thank you Michelle!
Type 2 in our house and a couple of friends. Will use monk fruit blend sweetener.
Very helpful question and reply.
Liz from Victoria
Peter says
Hi Mike
I had a small amount of white habaneros which I've just used.These are the gooseberry sized habanero's , they are great when used with the syrup. Thanks for your great recipes.
Mike Hultquist says
Sounds great, Peter. I like candying different types of peppers, too. We love it. Thanks for sharing! =)
Mike Sparrow says
Great recipe with excellent flavor.
Mike Hultquist says
Thanks, Mike!
Tina says
Amazing recipe. My husband can't get enough of these, he puts them on everything. I can these every summer.
Mike Hultquist says
Thanks, Tina! I know, I love these.
Jason says
Itās great to try new recipes with what I grow.
Mike Hultquist says
Glad to help, Jason! Thanks!
Michael Rice says
Love this my Son in law keeps asking for more as well as my neighbor. Hey thank you. Also love the Hot Sauce recipe. Question. Can yuo double the recipe for the Candy
Mike Hultquist says
Thanks, Michael! Glad they are all enjoying them! Yes, you can easily double this recipe. Enjoy!
Diane Chambers says
Amazing, made them for my husbands poker night and they were snapped up fast. Will be making these for neighborhood gifts. I found that there was not a lot of liquid to cover the jalapeƱos but perhaps I boiled the liquid down for too long. Will try again. Thanks for the great recipe.
Mike Hultquist says
Glad you enjoyed them, Diane. Could be the heat, though the liquid isn't really to completely cover them. It really more or less absorbs into the peppers, candying them. Sounds like you did it right.
Laurie says
Can you use hatch green chilies instead of jalapeƱos
Mike Hultquist says
Absolutely! Works great with any peppers, actually. I like to make candied habaneros sometimes. Enjoy!
Rob Murphy says
I've made Cowboy candy a few times and it's that time again to look up a recipe. Your presentation was very easy to follow. Thanks! Oh, and I am gonna do a batch with Sugar Rush Peach peppers, may add some mango or lol maybe even peach? My question is adding fruit... When? boil fruits right from the start or add when adding the peppers? TIA
Mike H. says
Thank you, Rob. I appreciate it. The timing of adding fruits depends solely on your preference. If you add fruits from the start, the fruits will be fully integrated and have a softer texture + more blended flavor. But if you add them closer to the end, the fruits will retain their texture and flavor. They will soften but you will still keep their character, so to speak, as opposed to adding them from the beginning. If I were you, I would make two batches - one with fruits added in the beginning and another one with fruits added later in the process. Then - compare. I would be delighted to hear your verdict!
Donna says
I made these with Hot Hungarian Wax Peppers this year. I expected the taste to be much hotter than with Jalapenos, but the heat was very similar. There was a little more of an afterburn with the wax peppers, but the flavor was - once again - outstanding! I used peppers at various stages of ripeness, ranging from yellow to orange to red, so the final presentation was really beautiful. I still have to make up a mess of Jalapenos, but now I'm thinking of trying this with my Lemon Drop Peppers, which are now producing beautiful yellow pods. It's nice to know that I could use frozen peppers as well, so that takes a little of the canning pressure off of me! I used to buy my Candied Jalapeno Peppers from a North Carolina company called "Pirate Candy." Their mixes are dynamite, but now I can make my own versions, which, thanks to you, Mike, are totally fabulous and fearlessly experimental š
Mike Hultquist says
Excellent! Glad to help, Donna. Yes, it's definitely fun to experiment! Enjoy!
Jeanne says
Hello was desperate for a recipe for my poblanos and banana peppers! This worked wonderfully! I only added one half of a jalapeƱo all I had. The left over simple syrup made the best JalapeƱo watermelon margaritas.
Mike Hultquist says
Perfection! Glad you found me, Jeanne!