3 Ingredient Candied Jalapenos
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
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.
Cowboy Candy
Some people refer to Candied Jalapenos 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 sweetness 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.
They’re also perfect chopped up and thrown in hamburger meat for the perfect homemade hamburger. Try them on top of tacos or nachos too! Oh and they are just the most delicious on top of some pulled pork.
You can even eat them right out of the jar with a spoon. I won’t judge you because I went back to that jar with spoon in hand multiple times. I like to keep these simmering for almost 30 minutes to really get that syrup greatness going with them. The way the sugar and the jalapenos blend together is a thing of beauty.
How to Make Candied Jalapenos
Our jalapeno plants are 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!
And look at the size of them too!
I’m totally ok with these plants yielding so many peppers because I’m absolutely jalapeno crazy! I am going to make a few jars of these candied jalapenos to last me a few months but I doubt they are going to last that long!
You only need 3 ingredients for these Candied Jalapenos, 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!
Add jalapenos, water and sugar in a small sauce pan 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.
Refrigerator Candied Jalapenos Recipe
Store these candied jalapenos in the refrigerator – but good luck not eating them very quickly!
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 these Candied Jalapenos!
Enjoy!
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3 Ingredient Candied Jalapenos
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!
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.
Recipe Video
Candied japalenos sound incredible! Love the sweet and spicy combination. I would probably even love these piled on top of a juicy burger!
I had no idea you could candy these. It must be a lovely flavor combo with the cheese.
I like your cat shirt. Ha.
I love sweet and spicy! They look tasty.
Pamela – you are a genius – these are just plain BRILLIANT!!! R you gonna start selling your candies jalapenos? What a cool idea – and your jalapenos are humongous!
I had no idea these were so easy to make! Love jalapenos every which way! Thanks!
I WANT THESE!!!
I just bought a jar of sliced jalapenos….a TWO POUND jar. I guess you could say I like them. 😀 But they aren’t candied, OHMYGOD.
You can also do this to store bought jalapeños, just drain the juice from the jar, put it in sauce pan with some sugar and simmer for about 30 minutes…add the justice back in the jar and you’re done.
Lol! I am just imagining you constantly going back for more! You have me wanting jalepenos lately, so I baked jalepenos as a snack today. I stuffed them with a mixture of goat cheese and chopped artichoke, spinach, and scallions. Added some powdered garlic and a little salt. So yummy!! Excited for more jalepeno recipes. :p
Such a problem to have Pamela. Too many jalapeños, looks like you found a wonderful solution!
Woahh this is too cool! LOVE sweet/spicy combos, so I really must try this. Thanks for the inspiration!
Oh my goodness, I just had to see what this is all about. I’m loving the sweet and spicy. Pinned! I want to make these.
Wow, your jalapeños look gorgeous!!! My mouth is watering over all those peppers! This is such a great way to use some up:) I love sweet and spicy and can’t wait to see what else you make with these 🙂
Hi Pamela, Oh I bet these are amazing candied. Pinned!!!
I bet you are on your second jar this week and oh my goodness these sound soooo good. I can’t wait to try these. I wonder how they would be with mild Chinese red or green chilis as jalapenos are so hard to find here. Well I will have to let you know. Great recipe! Just shared!!! Take care, BAM
I am so going to make these for my husband. I must get a plant as he loves jalapenos 🙂
Wow I’ve never even thought of doing this. they look delicious and i’d totally be eating them out of the jar. NOM!
These are delicious! I canned some candied jalapenos last year (just a small batch) – they are called “cowboy candy” in the canning recipe I used, which I thought was pretty fun 🙂
I love the idea of using these on top of pulled pork. We’ve been doing a lot of PP lately and it would definitely spice things up. Ditto for nachos or taco’s, and we’re a big Mexican eating family so that’s perfect. I just have one jalepeno pepper plant and it’s looking a little weak at the moment, hopefully it will take off soon though! Or, I’ll have to buy some.
Hot and sweet…I love the combo of flavours, Pamela.
100 grams of fresh japalenos cost about 1,2euros here…I am jealous that your japaleno plants are so productive.
I was wondering what you were going to do with that bumper crop of jalapeños that I saw on IG! You must know that your jalapeños are the most beautiful, unblemished ones that I have ever seen! Nothing that gorgeous arrives in my grocery stores! I’ll have to try out this recipe because I love a little sweet with my spicy! And I love anything that can be paired with cheese lol!
What a unique idea!
Girl, I tell youu that if I happened to have a 30 Ibs. jar of this stuff, it’d be over by now…. looks so dang awesome! What a brilliant snack!
Awesome!!! I’ve always loved the sweet heat of red pepper jelly so I bet this would be right up my ally. If i spy a good price on jalapenos any time soon I’m so making it!
What an awesome idea to candy jalapeños! I would eat these up. Pinning! 🙂
A whole jar! You’re a brave woman. I am not the biggest fan of hot, but my partner will love you for this one.
So, I definitely am going to be trying this. Soon.
Last year my fiance planted one jalapeno plant and it yielded more jalapenos than he could possibly eat, I think he ended up freezing a bunch.
So, this year, he planted about 10 jalapeno plants (I don’t know what he was thinking). So now we are up to our ears in jalapenos so this looks like a great, tasty way to try to get rid of them. THANKS! 🙂
Awwww yeah, these sound awesome. Just what my spice-loving self craves! I’ve seen other bloggers mention candied jalapenos but haven’t ever tried them myself. I’m definitely going to give them a go! Thanks for the inspiration. 🙂
Lady…. seriously…. where the heck do you find your amazing inspiration from. Candied Jalapenos sound the bomb. 🙂
I’m not that good with spicy foods, but these look strangely good to me!! I want to try them!!
Holy cow, that’s a lot of jalapenos! Love the color of the liquid in the jars with them 🙂 They look so yummy.
Your huge dark green peppers look amazing & what a fab recipe to eat them this way! 😉
I’ve never heard of candied jalapenos before. I’m kind of on a jalapeno kick these days and looking for excuses to use them in everything! Will definitely try these!
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Loved these over cream cheese SOOOOO good
Awesome to hear Linda!
We are bursting with jalapenos and I’m making this with them pronto!
[…] Throw on some lettuce, tomatoes, a little Mexican blend cheese and a bunch of jalapenos (or candied jalapenos!) and you have a bring the house down burger. I’m serious guys. This is a life […]
These are SO, SO good. I made a small batch today and will be making a much bigger one after I hit the farmers market for more peppers this weekend. I had some for dinner, slathered on French bread and topped with sliced tomatoes and goat cheese. LOVE. Thank you so much for the recipe!
That sounds so delicious Laney! Glad you are enjoying these, I’ve been making a batch every week!
This would be an awesome edible gift for some of my heat-seeking buddies! Yum!
I agree Ashley, would be a great gift!
I made our first batch today, but instead of using water, I used Tequila and they are fantastic!!!!
Hey Steve, wow! That sounds great, thanks for sharing! Keep on enjoying these jalapenos!
Pamela, this sounds amazing! I love jalapenos, and this would be a great way to eat them. Sweet heat all the way! We’ve always had great success growing jalapenos, and it sound like it’s growing great for you, too.
[…] fine so they’re evenly distributed and not overwhelming. Between these biscuits and candied jalapenos I’m eating quite a bunch of jalapenos this […]
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YAY! The recipe is on your blog! I am SO going to make these!!! After looking through all of your other jalapeno recipes, I can honestly say that I will be growing jalapenos next year!
Awesome to hear! This is one of my favorite garden recipes ever!
[…] snack with crackers and thinly sliced cheese). But a girl can only have so many jars of candied jalapenos stored up for Winter. With a few pounds of jalapeno peppers just picked (and more to pick tomorrow) […]
[…] cheese, a big handful of almonds, a banana or crackers. One of my favorite snacks is candied jalapenos on a small slice of cheddar on top of a cracker, but sadly I’m all out of candied jalapenos […]
How long do these last in fridge?
They can easily last 2 months but good luck not eating them within a few days!
Can these be canned? If so, does a pressure canner need to be used or just the water bath method?
Hey Barb – yes these can be canned and you can use either method. I prefer pressure canning but a water bath canner does the trick too!
How long and what pressure do you use when you can these. I am so looking forward to trying these and give as Christmas gifts. Thanks for sharing.
This was such an easy and delicious recipe! I’m pretty sure that I used way too much sugar, as I thought my liquid wasn’t getting syrupy enough. Do I leave them covered while simmering? I added more sugar to try and help it thicken (don’t laugh, I’m a newbie) and it made a great thick jalapeno sugar paste haha. We are still fighting over it and it’s delicious, just think I messed up with the simmering and too much sugar.
Any tips would be appreciated!
Hey Claire, I’m glad you enjoyed this recipe – it’s one of my favorite Summer garden recipes! If you have a problem turning the liquid into syrup, turn up the heat just a little bit. Continue to stir, and keep a eye on it so the sugar doesn’t burn. Sometimes you just have to find that magic heating spot! Enjoy!
I did something wrong. Mine came out great until they cooled off. Now they are hard and won’t come out of the jar. Will try again. Any suggestions on what I might of done wrong
Hey Nona, it was probably boiled too long, and evaporated off too much water making it turn hard when cooling. Next time try to add more water or shorten the boiling time. PS. You could try reheating and adding some water to the existing jar to soften them up and re-liquify but can’t promise it will 100% work.
I made these over the weekend and served them on hamburgers. One word, delicious!
Thanks for letting me know Beth, so happy you liked them!
What a delicious way to use those garden jalapeños. Looks delicious!
Thanks for sharing recipe, I had so many jalapeños to use and this was the perfect recipe! Easy and tastes great!
So happy you liked the candied jalapenos Debra! Thanks for letting me know!
Going to make these!
How long do you thing they will last for in the refrigerator?
They can easily last 2 months but good luck not eating them within a few days!
These are so good mixed into cream cheese and served on crackers. Add one tablespoon of the candied jalapenos at time, to taste. Yummy.
I totally agree Lisa! It’s one of my favorite afternoon snacks – they’re so addictive! Thanks for letting me know you liked this recipe!
Do these need to be canned with a hot water bath and the whole works? Or can you just put them in the jar and be done? If so, how long do they keep in the refrigerator?
Hey Sarah, all you need to do is cook and put in the refrigerator. They can easily last 2 months but good luck not eating them within a few days!
Hi Brooklyn,
One question, I have made 2 batches and love them but am wondering how long will they keep in the frig? And how did you can them?
Hey Penelope, they can easily last 2 months but mine never last that long because I love them so much! We prefer to pressure can these.
I just made these and now I know why you can eat a full jar in a day by yourself !!! They are so freaking good with cream cheese on a ritz, to die for!!!
I live in Nevada and the mexican market here had jalapenos 3 pounds for $1.00 (I know, can you believe it) so I bought a ton and I am glad because I have plenty to make another batch! So happy to have found this receipe. So easy and so good.
But………It took longer than 30 minutes to thicken up, mine took closer to an hour, I ended up taking lid off after half hour, and turning heat up (off simmer onto medium) and stirring occasionally and after a while they started to thicken up and turn syrupy!! I did not wear gloves when I sliced these and because I had to slice tons of these, my hands are definitely burning. I will wear plastic food gloves when I cut up next batch. I can usually handle a little heat on my fingers but this was a lot. I also did remove seeds. This recipe is a keeper and I want to thank you for sharing!
Hey Jean, so happy to hear you liked these! I just finished a few on crackers myself! Definitely wear gloves next time – it can get intense! Thanks for commenting!
have you ever processed these in a hot water bath? You know, canned them? For long time storage?
Hello, yes these can be canned and you can use either method. I prefer pressure canning but a water bath canner does the trick too! If you read the comments above you’ll see others have had good success too!
Hi Pamela,
Just tried your recipe and it tastes great. Ours however started to crystallize in the jar. Any thoughts on what we may have done wrong?
Hey JP, the jalapenos can be saved by reheating them on the stove. I would also put them in a new jar when done! Enjoy!
How long will these last in the fridge? (Not canning, just throwing in a jar in the fridge.)
They will last for weeks, if not longer, but good luck not eating them sooner!
[…] warriors and fuss free. We picked a bunch off and I’m ready to make my last batch of candied jalapenos. I am obsessed with snacking on them. We also took a jalapeno plant downstairs to our […]
I made these last year and I love them they are wonderful on pork, chicken, burgers and even Hot Dogs, Im about to make some more fresh jalapeños from the garden and I cant wait to get them done Thank You for Sharing
Hey Dawn, I absolutely love them on burgers too! I must try them on hot dogs now! Thanks for commenting!
Taste great but mime turned to sugar…..what did I do wrong?
Hey Linda, do you mean the sugar broke down and you can see the crystals?
Hey! Do you need to add vinegar or lemon juice to increase the acidity when canning in a water bath?
Hey RR, if you aren’t pressure canning you’d want to add a little bit of lemon juice to assure the acidity is at a safe level. Enjoy the jalapenos!
How long do you cook them and at what pressure to p
ressure can them? Thanks
I ha e bought these in Texas and everyone loves them poured over cream cheese and serve with crackers.
[…] Candied Jalapenos […]
[…] Candied Jalapenos […]
I have made a huge batch of these before for canning, but I like this small batch refrigerator idea!
They’re so good, aren’t they Amy?!
There is a problem with this recipe. It doesn’t make nearly enough! I made one batch today and I think I will have make another batch tomorrow! Delish. Definitely a keeper.
Hahaha – thanks for the comment Becky – I’m glad you liked this recipe!
I stumbled upon your recipe for Cowboy Candy (candied jalapenos) and plan on making this soon. Test run for Christmas. Then, I watched the tomato sauce video, so simple and now I don’t know which recipe to try first. So happy I came across brooklynfarmgirl. Looking forward to new and easy recipes. I live alone and not always motivated to cook when there are too many ingredients and steps to take. Thank you VERY much.
How much does a batch make? It says 24 servings but not what a serving size is.
How many 1/2 pint jars? Thanks…S
I will be canning these using the hot water bath method. Question, how long in pan, and how much lemon juice per pint?
[…] fine so they’re evenly distributed and not overwhelming. Between these biscuits and candied jalapenos I’m eating quite a bunch of jalapenos this […]
I won’t to know how to can them
I would like to know how to can them
We love this at my house. This is the 4th time I have done these. Found some really good peppers at the farmer’s market. This time I doubled the peppers so it would make a larger batch. Never had candied peppers before but they are so good. Use them on just about everything. Don’t last long at my house.
Hey Nancy, thanks so much for the comment. I am so happy these candied jalapenos are such a hit in your house… keep on enjoying! 🙂
Simple and delicious!
Thanks Terez, I’m glad you liked this recipe!
How long do you do them in the water bath?
Can they be canned in a water bath?
Hello, yes these can be canned in a water bath. I prefer pressure canning but a water bath canner does the trick too! If you read the comments above you’ll see others have had good success too!
Hello from WHH RANCH COMPANY! The trademark holder and 80 year old company that started and still make COWBOY CANDY! We know how wonderful a sweet candied jalapeño can be! A personal favorite is to stuff a chicken breast, season with garlic, salt and black pepper and grill! For more ideas go to Cowboy Candy on Facebook! Tuggy Hamzy!
Made these, and we love them. I put them in my margaritas. My mother eats them like candy lol
Hey Penny, I’m so glad you like this recipe! I eat them like candy too! Hah!
These thing are the Bomb! I just pulled out a bag full of Jalapeños that i had frozen. Making this wonderfulness for a girls weekend at the beach. So good.
I’m so happy you liked the recipe! Enjoy your fun girls weekend! 🙂
Saw the recipe from Brooklyn Farm girl and being from Texas I had to see what someone from NY knew about Cowboy Candy. Great recipe. This is just how we make ‘em. We like to take Frito scoops, fill them with whipped cream cheese and too with some peppers. So yummy and addictive. The salty and sweet and creamy all work together for a great appetizer.
Oops TOP not too
I’m happy to hear they pass the Texas test! 🙂 That sound like a delicious appetizer, I bet they’re eaten up in no time at all!
Thanks, made a smaller quantity to try and scaled down the recipe to amount of Jalapeño I could harvest from our garden. Very nice, will make a larger batch when I can and leave some seeds in for more heat next time. I removed all the seeds and white pith and it’s still very nice with a lingering warmth but no heat. I think the bit of extra heat will go nice with cheese and crackers or for husband on a burger or hotdog. Already thinking of making some for gifts. Will definately have to grow some more plants this season.
Hey Violet, thanks so much for commenting. I agree – they’re one of my favorite snacks to go along with cheese and crackers. I love adding them on hamburgers too – yum yum! Enjoy!
I work for an Executive Chef who got he hooked. I’ll have to keep working on my recipe…
So, I tried to make these with monkfruit sweetener instead. When I refrigerated them they are now hard crystals.. did I cook them too long? Or do you think the fake sugar made a difference?
Hey Leah, it sounds like they are overcooked. 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.
can you make these with anaheim peppers?
Elysse, absolutely (we love Anaheim peppers). I just find that they aren’t as spicy as jalapeno. Enjoy!
[…] my next way to try using them is this Candied Jalapenos recipe from Brooklyn Farm Girl. Reading makes my mouth water in […]
OK, so now to step it up one more level of fabulousness. I put jalapenos in with my cranberries to make what I think is a spectacular cranberry sause for the holiday season. I don’t measure, just chop some up and throw them together with an eye to who is going to be enjoying them to determine how spicy I would like them to be. Makes for an excellent hostess gift. Hope you enjoy as much as we do.
I made these today and they are addictive ! So much easier to make than pepper jam. Thanks!!
Hey Jo Ann, I’m so happy to hear you liked them! Thanks for commenting!
I made this yesterday with jalapenos from my garden. What a great use of a lot of peppers. The flavor is intense and addictive. So far I’ve only had them with cream cheese but I am looking forward to other uses. Easy recipe! Thanks for sharing. I will be making this again.
Hey Melanie, thanks for commenting, I’m so happy to hear you liked the candied jalapenos! I agree – they’re addictive! You need to try them with crackers and sharp cheese – my absolute favorite! Enjoy!