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!
The Best 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.
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 (my favorite). The cheese balances out the heat with a little coolness.
I love chopping them up to add to ground beef to add to homemade cheeseburgers or sloppy joes. We also like to add them on top of the easiest chicken nachos. You can even eat them right out of the jar with a spoon. I won’t judge you because I might do that too…. 🙂
Best Recipe for Jalapeno Pepper Plants!
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?
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!
How to Make Candied Jalapenos on the Stove
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!
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.
Enjoy!
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Sticky Sweet Candied Jalapenos
PrintIngredients
- 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.
Sharon says
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
Sharon says
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.
Becky says
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.
Pamela says
Hahaha – thanks for the comment Becky – I’m glad you liked this recipe!
Amy (Savory Moments) says
I have made a huge batch of these before for canning, but I like this small batch refrigerator idea!
Pamela says
They’re so good, aren’t they Amy?!
Janet ganch says
I ha e bought these in Texas and everyone loves them poured over cream cheese and serve with crackers.
RR says
Hey! Do you need to add vinegar or lemon juice to increase the acidity when canning in a water bath?
Pamela says
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!
Shirley says
How long do you cook them and at what pressure to p
ressure can them? Thanks
Linda says
Taste great but mime turned to sugar…..what did I do wrong?
Pamela says
Hey Linda, do you mean the sugar broke down and you can see the crystals?
Dawn says
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
Pamela says
Hey Dawn, I absolutely love them on burgers too! I must try them on hot dogs now! Thanks for commenting!
Shasta Hughes says
How long will these last in the fridge? (Not canning, just throwing in a jar in the fridge.)
Pamela says
They will last for weeks, if not longer, but good luck not eating them sooner!
JP says
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?
Pamela says
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!
Karenina Cooper says
have you ever processed these in a hot water bath? You know, canned them? For long time storage?
Pamela says
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!
Jean says
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!
Pamela says
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!
Penelope Blackburn says
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?
Pamela says
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.
Sarah says
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?
Pamela says
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!
Lisa B. says
These are so good mixed into cream cheese and served on crackers. Add one tablespoon of the candied jalapenos at time, to taste. Yummy.
Pamela says
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!
Kaci McLoughlin says
Going to make these!
How long do you thing they will last for in the refrigerator?
Pamela says
They can easily last 2 months but good luck not eating them within a few days!
Debra Jacobs says
Thanks for sharing recipe, I had so many jalapeños to use and this was the perfect recipe! Easy and tastes great!
Pamela says
So happy you liked the candied jalapenos Debra! Thanks for letting me know!
Vanessa @Vanessa Baked says
What a delicious way to use those garden jalapeños. Looks delicious!
Beth says
I made these over the weekend and served them on hamburgers. One word, delicious!
Pamela says
Thanks for letting me know Beth, so happy you liked them!
Nona says
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
Pamela says
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.
Claire says
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!
Pamela says
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!
Barb says
Can these be canned? If so, does a pressure canner need to be used or just the water bath method?
Pamela says
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!
Veronica says
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.
Jenna says
How long do these last in fridge?
Pamela says
They can easily last 2 months but good luck not eating them within a few days!
mjskit says
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!
Pamela says
Awesome to hear! This is one of my favorite garden recipes ever!
Ashley @ My Midwest Table says
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.
Ashley @ Big Flavors from a Tiny Kitchen says
This would be an awesome edible gift for some of my heat-seeking buddies! Yum!
Pamela says
I agree Ashley, would be a great gift!
Steve Will says
I made our first batch today, but instead of using water, I used Tequila and they are fantastic!!!!
Pamela says
Hey Steve, wow! That sounds great, thanks for sharing! Keep on enjoying these jalapenos!
Laney says
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!
Pamela says
That sounds so delicious Laney! Glad you are enjoying these, I’ve been making a batch every week!
Bri | Bites of Bri says
We are bursting with jalapenos and I’m making this with them pronto!
linda says
Loved these over cream cheese SOOOOO good
Pamela says
Awesome to hear Linda!
Dee @ The Kitchen Snob says
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!