Cowboy Candy, also known as candied jalapeños, is a beloved condiment that blends the sweetness of candy with the heat of jalapeños. Originating in Texas in 1922, this recipe has become a favorite for its bold flavor and versatility. Whether you’re preserving a bumper crop of jalapeños from your garden or want to add a sweet-spicy twist to your meals, making Cowboy Candy is a simple and rewarding project. It’s perfect for topping burgers, sandwiches, or serving with cream cheese and crackers.
What You’ll Need
Before starting, gather these ingredients and equipment to make the process smooth.
Ingredients
- 2 pounds fresh jalapeños (about 20-25 large or 30+ smaller)
- 2 cups white sugar
- 1 cup light brown sugar
- 1.5 cups apple cider vinegar (5% acidity for canning)
- 1 tsp garlic powder (or 2 tsp granulated garlic)
- 1 tsp turmeric powder
- 1 tsp mustard seeds
- ½ tsp sea salt or pickling salt
- ¼ tsp ground ginger powder
- Optional: up to 1 tsp red chili flakes or ½ tsp chili powder for extra spice
Equipment
- Large stainless steel stockpot
- Sharp knife and cutting board
- Canning jars with lids and rings (4 half-pint or 2 pint jars)
- Jar lifter
- Canning tongs
- Water bath canner (or a large pot with a rack)
- Gloves (to protect hands when handling jalapeños)
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Step-by-Step Recipe
Making Cowboy Candy is straightforward, but careful attention to detail ensures the best results, especially for canning. Follow these steps for a delicious batch.
Step 1: Prepare the Jalapeños
- Wash the jalapeños thoroughly under cold water.
- Trim off the stems. If you prefer milder candy, remove the seeds and membranes (optional).
- Slice the jalapeños into ¼-inch rounds. Wear gloves to avoid skin irritation from capsaicin.
Step 2: Make the Syrup
- In a large stockpot, combine white sugar, brown sugar, apple cider vinegar, garlic powder, turmeric, mustard seeds, salt, and ginger powder.
- Bring the mixture to a boil over medium heat, stirring until the sugar fully dissolves.
- Reduce heat and simmer for 5 minutes to blend the flavors.
Step 3: Cook the Jalapeños
- Add the sliced jalapeños to the syrup and stir to coat evenly.
- Bring the mixture back to a boil, then reduce heat and simmer for 5 minutes. The jalapeños should be tender but still crisp.
Step 4: Prepare the Jars
- While the jalapeños cook, sterilize your canning jars by boiling them in water for 10 minutes. Keep them hot until ready to use.
- Warm the lids and rings in a separate pan of hot (not boiling) water.
Step 5: Fill the Jars
- Using a slotted spoon, transfer the jalapeños into the hot jars, leaving about ½-inch headspace at the top.
- Ladle the hot syrup over the jalapeños, ensuring they are fully submerged. Maintain the ½-inch headspace.
Step 6: Process in a Water Bath
- Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Place lids on the jars and screw on rings until fingertip tight.
- Place jars in a water bath canner with water covering them by at least 1 inch.
- Bring water to a full boil and process:
- Half-pints: 10 minutes
- Pints: 15 minutes
- Adjust for altitude if needed (add 5 minutes for 1,001-6,000 ft, or 10 minutes above 6,000 ft).
Step 7: Cool and Store
- Remove jars from the canner using canning tongs and place on a towel to cool for 24 hours.
- Check seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed.
- Store sealed jars in a cool, dark place for up to a year. Refrigerate unsealed jars and use within 3 months.
Note: If you prefer not to can, store the candy in clean, sterilized jars in the refrigerator for 2-3 months. Ensure the syrup covers the jalapeños completely.
Safety Tips for Canning
Canning Cowboy Candy requires careful attention to safety, as jalapeños are low-acid foods. Here are key tips to ensure a safe product:
- Use 5% acidity vinegar: This ensures proper acidification for safe canning.
- Follow processing times: Use the recommended times for your altitude to eliminate harmful bacteria.
- Don’t alter the recipe: Changing ingredients or ratios can affect safety.
- Check seals: Verify jars are sealed before storing. Refrigerate any unsealed jars.
- Use fresh jalapeños: Avoid mushy or old peppers to maintain texture and safety.
For more canning safety guidelines, refer to the National Center for Home Food Preservation.
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Serving Suggestions
Cowboy Candy is a versatile condiment that elevates many dishes. Here are some creative ways to enjoy it:
- Appetizers: Spread over cream cheese and serve with crackers for a quick snack.
- Sandwiches and Burgers: Add a sweet-spicy kick to sandwiches, burgers, or hot dogs.
- Tacos and Nachos: Use as a topping for tacos, nachos, or pizza.
- Salads and Slaws: Mix into salads or coleslaws for a tangy twist.
- Desserts and Drinks: Drizzle leftover syrup over ice cream or use in cocktails for a unique flavor.
The leftover syrup is a bonus—use it as a glaze for meats, in salad dressings, or to pickle other vegetables.
Frequently Asked Questions
Can I use other peppers besides jalapeños?
Yes, you can use peppers like serranos, bell peppers, or habaneros. Keep the total weight at 2 pounds to maintain the recipe’s balance.
How long does Cowboy Candy last?
Properly canned, it lasts up to a year in a cool, dark place. Refrigerated, it lasts 2-3 months. Frozen, it can last up to 6 months in freezer-safe containers.
Do I need to wear gloves when handling jalapeños?
Yes, gloves are highly recommended. Capsaicin in jalapeños can irritate your skin, causing a burning sensation.
Can I make this recipe without canning?
Yes, store the candy in clean, sterilized jars in the refrigerator for up to 3 months. Ensure the syrup fully covers the jalapeños.
Can I adjust the spice level?
To reduce heat, remove the seeds and membranes from the jalapeños. For more spice, add red chili flakes or chili powder to the syrup.
Conclusion
Cowboy Candy is a delightful way to preserve jalapeños and add a sweet-spicy flair to your meals. This recipe is simple, beginner-friendly, and adaptable for canning or refrigeration. Whether you’re a seasoned canner or trying it for the first time, you’ll love the versatility and bold flavor of this condiment. Since its Texas origins in 1922, Cowboy Candy has remained a favorite for good reason—it’s easy to make, safe when done correctly, and perfect for gifting or enjoying year-round.
Try this recipe today, and you’ll likely find yourself making it every year. Share it with friends and family, and let us know how you use your Cowboy Candy!