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.
You can even eat them right out of the jar with a spoon. I won’t judge you because I might do that too…. 🙂
Love sweet candied recipes? Then you need to try my Candied Kielbasa after you make these jalapenos!
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.
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 cheeseburgers 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 fried green tomato sandwich or pulled pork sandwich too – delicious!
Enjoy!
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3 Ingredient 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.
Melanie says
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.
Pamela says
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!
Jo Ann Fillman says
I made these today and they are addictive ! So much easier to make than pepper jam. Thanks!!
Pamela says
Hey Jo Ann, I’m so happy to hear you liked them! Thanks for commenting!
Susan Mayer says
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.
Elysse Robbins says
can you make these with anaheim peppers?
Pamela says
Elysse, absolutely (we love Anaheim peppers). I just find that they aren’t as spicy as jalapeno. Enjoy!
Leah says
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?
Pamela says
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.
Shaun says
I work for an Executive Chef who got he hooked. I’ll have to keep working on my recipe…
Violet says
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.
Pamela says
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!
Gigi says
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.
Gigi says
Oops TOP not too
Pamela says
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!
Sheri says
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.
Pamela says
I’m so happy you liked the recipe! Enjoy your fun girls weekend! 🙂
Penny says
Made these, and we love them. I put them in my margaritas. My mother eats them like candy lol
Pamela says
Hey Penny, I’m so glad you like this recipe! I eat them like candy too! Hah!
Tuggy Hamt says
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!
Teh-Teh Marabella says
Can they be canned in a water bath?
Pamela says
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!
Elizabeth Wiebe says
How long do you do them in the water bath?
Terez says
Simple and delicious!
Pamela says
Thanks Terez, I’m glad you liked this recipe!
Nancy says
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.
Pamela says
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! 🙂
Kay says
I would like to know how to can them
Kay says
I won’t to know how to can them
Brian says
I will be canning these using the hot water bath method. Question, how long in pan, and how much lemon juice per pint?
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?