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.
Dustin says
Gonna try this today with a 50/50 mix of jalapeño and Fresno peppers. They will be awesome on my burnt ends tomorrow!
Michael Hultquist - Chili Pepper Madness says
Yes! That sounds perfect, Dustin. Enjoy!
Jeff in Houston says
Mike...Mike...Mike...GREAT recipe! Made a batch and they went to family members for Christmas. Now making another batch for myself!
The only thing I added was a teaspoon of whole coriander seeds...gives a bit of floral note to tie in the sweet/spicy mix. The coriander seeds become very soft and biting into one while hitting a jalapeno is a good taste combination.
Thanks for the recipe...just simply great!
Respect!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jeff! Perfect Christmas gift!
Ray Hobba says
Just some ideas on what to use these on. I have put them on tacos, pizza, Nachos, sandwiches (especially Subs) and I think I am just scratching the surface, it adds a sweet heat to all those things that makes great flavor. Both my wife an I think so.
Michael Hultquist - Chili Pepper Madness says
Excellent! All great ideas for sure, Ray! I love it. Glad you are enjoying them.
Deborah Ketelsen says
So delicious! I canned using water bath style and worked great. It's the perfect gift for the holidays, especially if you use red and green peppers. I also didn't cook until it was really gooey as I wanted more liquid, and it worked great. I also slow cooked pork ribs last night using the sauce...delish!!!
Michael Hultquist - Chili Pepper Madness says
Perfect, Deborah! I love it!
Mita Son says
I accidentally put 1/2 tablespoon of turmeric and ground ginger instead of 1/2 teaspoon... is there anything I can do to fix it or did i just completely ruin it/ the taste of it?
Michael Hultquist - Chili Pepper Madness says
You should be fine, Mita. Just give the syrup a taste and adjust from there. Enjoy!!!
Louise Sala says
Do I have to use the water bath method for pantry storage. Normally when I can, salsa for example, I usually put jars in the oven at 200 degrees and boil the lids, jar the salsa and wait till the lid pops and that keeps the salsa for at least 2 years. I make a lot lol. I am thinking I can do the same thing here. Also when I made the syrup, it did not really thicken but was still absolutely delicious. I did triple the recipe. Any thoughts on that . Thanks
Michael Hultquist - Chili Pepper Madness says
Louise, it is safer to do the water bath method, but a lot of people safely use the method you currently use. If you feel comfortable with that, I'm sure that is fine.
Jeri LaFlamme says
Fantastic recipe. 2.25 pounds of peppers fills 1
quart jar. Great for gift giving.
Michael Hultquist - Chili Pepper Madness says
Wonderful! Yes, great for gifts.
Margaret Mooney says
Hi there.
I am based in the UK (Northern Ireland) and am an avid chilli fan. I grow a lot of them in my conservatory and make various chilli jams and sauces but love the idea of candied chillies. My question is, as I am based in the UK with a different vinegar strength to the US, do I need to do the water bath step?
Michael Hultquist - Chili Pepper Madness says
Hi, Margaret. Thanks. I don't think so. The sugar content alone will help these keep a while in the refrigerator. If you plan on long term pantry storage, you can water bath, but otherwise you should be fine.
Lisa Jahnke says
I just made these. They are incredible. I shared the link for this recipe on my personal pages. I am thinking I could use some of my other hot peppers, also.
Michael Hultquist - Chili Pepper Madness says
Thanks, Lisa! Absolutely, you can use this recipe with other peppers as well. Enjoy!
Suzy says
Thanks so much for the recipe Michael, I have been trying to figure out what to do with the hundreds of jalapenos I have been harvesting from our garden. I already knew I was going to use a lot of them with all the berries I have been hoarding to make different flavored pepper jams for Christmas gifts, but I really wanted something different to switch it up a bit and I remembered how much my boys loved these on their nachos at their football games when they were younger. Now I have to figure out what to do with the dozens of Banana peppers I have been harvesting and the 100s of habanero peppers that will be ready to harvest in a week or two. Our habanero peppers are literally twice the size they were last year, I have already picked a few of the Chocolate Habaneros as they were ready, so the other varieties of habaneros shouldn't be too far behind and there are still hundreds of flowers all over our 4 bushes. This has truly been a great year for peppers.
Michael Hultquist - Chili Pepper Madness says
Absolutely, Suzy. I have so many recipes on the site here to help you with your banana peppers and habaneros. Take a look around. Happy to make some suggestions! Enjoy!
Sondra Weidman says
Have you tried with honey?
Michael Hultquist - Chili Pepper Madness says
Sondra, honey is great for this!
Virginia Alvarado says
I love your recipe! This is my first year of making Cowboy candy and now I am hooked!
I harvested a load of hot banana peppers today and after cutting into rings I have about two gallons! Have you ever tried this recipe with hot banana peppers? I also have an abundance of Habaneros so I was thinking maybe I could add some of those into the banana pepper mixture for added heat.
Michael Hultquist - Chili Pepper Madness says
Great, Virginia! Thanks! Yes, this recipe will work with any peppers.
Dawn says
I like these better than my other recipe. However, since I can them, I put the peppers in the jars raw and pour the hot syrup over them and then put them in the water bath. I had to double the syrup ratios, or I never would have been able to cover the 3 pints I made! No leftover syrup. 🙁
Michael Hultquist - Chili Pepper Madness says
Great, thanks for the info, Dawn!