Indulge in the sweet and spicy delight of Cowboy Candy with this easy-to-follow recipe. Perfect for snacking or gifting, this homemade treat is sure to become a favorite in your household.
Ingredients:
- 3 pounds fresh, firm jalapeños
- 2 cups apple cider vinegar
- 6 cups granulated sugar
- 1/2 teaspoon turmeric
- 1/2 teaspoon celery seed
- 3 teaspoons granulated garlic
- 1 teaspoon ground cayenne pepper
Instructions:
1. Wearing gloves, slice off the jalapeno stems. Cut the peppers into uniform 1/8-1/4 inch rounds. (Keep the seeds for more heat, remove for less).
2. In a large pot, combine the vinegar, sugar, turmeric, celery seed, garlic, and cayenne pepper. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for about 5 minutes to dissolve the sugar.
3. Add the jalapeno slices to the pot and simmer gently for exactly 4 minutes. This allows them to soften while retaining a bit of crunch.
4. Remove the pot from the heat and let the mixture cool completely. Using a slotted spoon, transfer the jalapeños and syrup to clean, sterilized jars. Seal tightly.
5. Cowboy candy is best after it sits in the refrigerator for at least a few days, allowing the flavours to meld. It should last for several weeks in the fridge.
Variations:
Add other spices: Try adding a pinch of ground ginger, mustard seeds, or black peppercorns for complexity.
Colour variations: Swap some of the white sugar for brown sugar, or add a few drops of red food colouring for a festive look.
Other peppers: Mix in a few habaneros for extra heat, or use milder peppers like Anaheims for less spice.
Related
Cowboy Candy [Candied Jalapenos]
Ingredients
- 3 pounds fresh, firm jalapeños
- 2 cups apple cider vinegar
- 6 cups granulated sugar
- ½ tsp turmeric
- ½ tsp celery seed
- 3 tsp granulated garlic
- 1 tsp ground cayenne pepper
Instructions
- Wearing gloves, slice off the jalapeno stems. Cut the peppers into uniform 1/8-1/4 inch rounds. (Keep the seeds for more heat, remove for less).
- In a large pot, combine the vinegar, sugar, turmeric, celery seed, garlic, and cayenne pepper. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer for about 5 minutes to dissolve the sugar.
- Add the jalapeno slices to the pot and simmer gently for exactly 4 minutes. This allows them to soften while retaining a bit of crunch.
- Remove the pot from the heat and let the mixture cool completely. Using a slotted spoon, transfer the jalapeños and syrup to clean, sterilized jars. Seal tightly.
- Cowboy candy is best after it sits in the refrigerator for at least a few days, allowing the flavours to meld. It should last for several weeks in the fridge.
Other Cowboy Recipes
