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Home recipes Garden Recipes

3 Ingredient Candied Jalapenos

40 minutes
jalapeno
Posted:8/28/18
Updated:7/7/20
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EASY 3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make refrigerator candied jalapenos!  Use these as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning! 

candied jalapenos in glass jar

These 3 Ingredient Candied Jalapenos. Oh goodness gracious.  Don’t ask me how many I ate over the past few days.  Ok, don’t ask me.  Seriously don’t.  Ok I might have eaten a entire jar already and made another today. I said don’t ask me!

Honestly, I have no self control with these.

Recipe Video

Cowboy Candy

Some people refer to these as Cowboy Candy because of how addictive they are to eat!  They’re sugary just like candy, but also spicy due to the jalapenos.  

They’re sweet.  They’re spicy.  They’re just right. They are the perfect combo of sweet jalapeno with a kick.  They are amazing on crackers with a little piece of cheddar cheese.  The cheese balances out the heat with a little coolness.    

You can even eat them right out of the jar with a spoon.  I won’t judge you because I might do that too…. 🙂

candied jalapenos in glass jar on wood background with crackers

Our jalapeno plants in the garden are growing like crazy!  I feel like we’re picking pounds and then a few days later it’s a few more pounds.  Our green bell peppers are always warriors and grow great but who knew their cousin Mr. Jalapeno was such a warrior too?  These are definitely a keeper in the garden for decades to come!

jalapenos in hand

And look at the size of them too!

I’m totally ok with these plants yielding so many peppers because I’m absolutely crazy with this candied jalapenos recipe!  I am going to make a few jars of these jalapenos to last me a few months but I doubt they are going to last that long!

Directions on How to Make

You only need 3 ingredients for this candied jalapenos recipe, fresh jalapenos, sugar and water.

First you will want to slice your jalapenos using a knife.  I like to remove the seeds because with the seeds they’re too spicy for me, so use your judgement.  Either way, wear gloves during this process because your hands will feel the heat!

Hands wearing gloves slicing jalapeno hot peppers

Add jalapenos, water and sugar in a small saucepan and bring to a low boil. Reduce temperature and simmer until the liquid has reduced and it resembles syrup. This process takes about 30 minutes to 1 hour.    

As soon as you see the water turn into syrup, turn the heat off – they’re done!  Don’t keep cooking them, as the syrup is important for them to remain soft and not to crystallize. 

How to Store

Store these candied jalapenos in the refrigerator in a glass jar. These will last in the refrigerator for a few months, but honestly good luck not eating them all within a few days!

If you have a bunch of jalapenos in the garden and don’t know what to do with them – make these!  If you bought a bunch of jalapenos from the market and  don’t know what to do – make this recipe.

candied jalapenos with crackers and cheese spread

What else can you do with candied jalapenos?

Besides eating them straight out of the jar, or putting them on cheese and crackers, they’re great to adding to recipes too!

I love chopping them up to add to ground beef to add to homemade hamburgers or sloppy joes. We also like to add them on top of tacos, taco casserole and nachos. Oh, and don’t forget to try them on a pulled pork sandwich too – delicious!

Enjoy!

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Half Sour Pickles
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EASY 3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make refrigerator candied jalapenos!  Use these as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning! 
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4.64 from 33 votes

3 Ingredient Candied Jalapenos

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EASY 3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make refrigerator candied jalapenos!  Use these as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time 40 minutes
serves 24

Ingredients

  • 2 1/2 cups sliced fresh jalapenos
  • 1 cup sugar
  • 1/2 cup water

Instructions

  • Slice jalapenos into rounds. Remove the seeds if you don’t want them extra spicy. If you want them extra spicy leave the seeds. I would suggest wearing gloves during this part.
  • Place jalapenos in a small sauce pan.
  • Add water and sugar.
  • Cook over medium/high heat until boiling.
  • Reduce temperature and simmer until the liquid has reduced and looks like syrup, stirring occasionally. This takes approximately 30 minutes to 1 hour.
  • Let cool and place in jar.
  • Store in refrigerator.

Video:

Nutrition Information:

Calories: 35kcal (2%)
Course:Appetizer
Cuisine:American
Keyword:candied jalapenos, cowboy candy
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. CHRISTINE says

    September 24, 2021 at 3:05 pm

    Does this thicken up as to not be soupy sauce?

    Reply
    • Pamela says

      September 24, 2021 at 3:46 pm

      The liquid will turn into a syrup. Continue to simmer until it thickens.

      Reply
  2. Markeita says

    August 30, 2021 at 5:17 pm

    This was delicious! Thanks for sharing!

    Reply
  3. Linda says

    August 7, 2021 at 8:25 pm

    Candied Jalapeno recipe. This was absolutely amazing! After refrigerating them in a glass pickle jar, it was hard to stop eating them on pizza, crackers with cheese!

    Reply
    • Pamela says

      August 8, 2021 at 9:11 pm

      Right!? They’re so addictive (especially on cheese and crackers – my favorite!). Keep on enjoying! Thanks for stopping by. 🙂

      Reply
  4. Bob says

    July 20, 2021 at 4:56 pm

    I Just made this using pickled jalapeno slices, and it turned out perfect. I plan on adding them as a topping on hamburgers for dinner tonight. Thank you very much for the simple and delicious recipe.

    Reply
  5. Lucy says

    July 9, 2021 at 12:02 pm

    How much lemon juice does thus need for water bath canning

    Reply
  6. Mrs. Thomas says

    March 20, 2021 at 8:50 am

    This is so great! I had 3.5 pounds of jalapeños, took seeds out of most of them, left a few small jalapeños with seeds cut into the mix and it turned out the perfect sweet heat taste. Thank you for this simple recipe! I can’t wait to share my little jars with family and friends. Next time making them I will buy even more jalapeños. The 3.5 pounds made six 4oz jars.

    Reply
  7. JonnieTerrell says

    November 19, 2020 at 5:54 pm

    This is fantastic! I had 10 cups of sliced jalapeños to use and these will make perfect gifts. I wore a mask and gloves and still was coughing and sneezing! Lol

    Reply
  8. Kelle Brisky says

    November 17, 2020 at 5:05 pm

    Great Recipe! So easy. I used red jalapeños (perfect for Christmas) and left some seeds. Perfect! Do not cook more than 30 minutes.

    Reply
  9. Kim Lum says

    September 23, 2020 at 10:10 pm

    I cannot believe how easy & DELICIOUS this recipe is. You are right, I cannot stop eating them.

    Reply
  10. Janina says

    September 4, 2020 at 6:52 pm

    Do I make the recipe then do them in a hot water bath?? How long do they last on the shelves when canned??

    Reply
  11. Patti says

    August 27, 2020 at 1:57 pm

    I love adding some of the candied jalapenos to watermelon salsa

    Reply
  12. Sherry says

    July 25, 2020 at 2:01 pm

    What do I need to add to this recipe for canning purposes

    Reply
    • Maggie says

      August 23, 2020 at 4:56 pm

      Water bath. 10 minutes for half-pints, 15 for pints. 🙂
      Make sure the jars are submerged and when you remove them, don’t tip the jars to remove the water on top. Let them cool naturally and they’ll be good for several years! But they won’t make it that long.

      Reply
      • Frank says

        August 24, 2020 at 1:15 pm

        Do you know how much lemon juice you would use when using hot water bath method of canning to make sure the acidity level is sufficient? Thank you.

        Reply
  13. Violet says

    July 22, 2020 at 5:57 pm

    These are great when blended with softened cream cheese and used as a dip on crackers.

    Reply
    • Pamela says

      July 23, 2020 at 10:08 am

      Yum! That sounds like such a good dip! Thanks for sharing Violet!

      Reply
  14. Cissi says

    July 21, 2020 at 10:57 pm

    One of my favorite ways to eat my candied jalapeños is on top of my homemade vanilla ice cream. Absolutely yummy!!!!!

    Reply
    • Pamela says

      July 22, 2020 at 9:46 am

      Oh goodness Cissi, that sounds AMAZING!

      Reply
  15. Joyce says

    July 11, 2020 at 10:40 am

    Can can you make this for a long storage

    Reply
    • Pamela says

      July 15, 2020 at 9:45 am

      Hey Joyce, I’ve never frozen then personally. I think in theory you could freeze them in bags for a few months, but I can’t tell you the results based on experience. I think if you just plan on using them in recipes (like hamburger meat, soups, etc) you’ll be fine.

      Reply
  16. Renee says

    July 11, 2020 at 9:26 am

    I really love this recipe! Can they be canned or frozen for longer storage?

    Reply
    • Pamela says

      July 15, 2020 at 9:46 am

      Hey Renee, yes, you can absolutely can these jalapenos!

      Reply
  17. Kerin says

    July 1, 2020 at 7:19 pm

    Can you eat them right away or do they have to sit to get the flavour? I want to make these tomorrow, I just need to get extra jalapeños.

    Reply
    • Pamela says

      July 1, 2020 at 7:26 pm

      You can eat them right away, but I recommend chilling for at least a few hours in the refrigerator! Enjoy! 🙂

      Reply
  18. Stephanie says

    June 11, 2020 at 4:42 pm

    Can you use store bought jalapeño slices in the jar?

    Reply
    • Pamela says

      June 14, 2020 at 1:17 pm

      Hey Stephanie, I’ve never bought store bought jalapenos in a jar before so I’m unsure of how they are to begin with (softness, flavor, etc) but I think it’s worth a try! If you’re able to get fresh jalapenos though, I’d say those are the best for this recipe. 🙂

      Reply
  19. Lilcooker says

    May 15, 2020 at 11:32 am

    I found this recipe last year and absolutely love it! I always have it in my frig. I have shared it with friends. This syrup makes a wonderful spicy margarita!

    Reply
  20. Suzane says

    April 1, 2020 at 7:58 am

    very interesting recipe.

    Reply
  21. Christine says

    March 29, 2020 at 5:05 pm

    Very very good. Next time will take more seeds out but soo addicting!!!

    Reply
    • Pamela says

      April 2, 2020 at 12:41 pm

      I know, right? I can’t stop eating these jalapenos when I make them!

      Reply
  22. Cindy Newton says

    February 15, 2020 at 3:46 pm

    I love these things. They are so addicting! I have chopped to make “relish” for tuna and egg salad sandwiches. But they are best right out of the jar!

    Reply
    • Pamela says

      February 16, 2020 at 3:51 pm

      I totally know what you mean, I can’t stop snacking on them when I make a batch! Glad you’re finding new ways to enjoy them! Thanks for commenting!

      Reply
  23. Jordan says

    December 20, 2019 at 9:23 am

    What are the measurements for the Sugar and water?

    Reply
    • Pamela says

      December 20, 2019 at 8:32 pm

      Hey Jordan, it’s listed in the blue recipe card.
      1 cup sugar
      1/2 cup water

      Reply
  24. DeAnna says

    December 11, 2019 at 8:08 am

    What an awesome recipe ! Do you store the jalepenos with all the remaining liquid ?

    Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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