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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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.
Violet says
These are great when blended with softened cream cheese and used as a dip on crackers.
Pamela says
Yum! That sounds like such a good dip! Thanks for sharing Violet!
Cissi says
One of my favorite ways to eat my candied jalapeños is on top of my homemade vanilla ice cream. Absolutely yummy!!!!!
Pamela says
Oh goodness Cissi, that sounds AMAZING!
Joyce says
Can can you make this for a long storage
Pamela says
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.
Renee says
I really love this recipe! Can they be canned or frozen for longer storage?
Pamela says
Hey Renee, yes, you can absolutely can these jalapenos!
Kerin says
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.
Pamela says
You can eat them right away, but I recommend chilling for at least a few hours in the refrigerator! Enjoy! 🙂
Stephanie says
Can you use store bought jalapeño slices in the jar?
Pamela says
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. 🙂
Lilcooker says
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!
Suzane says
very interesting recipe.
Christine says
Very very good. Next time will take more seeds out but soo addicting!!!
Pamela says
I know, right? I can’t stop eating these jalapenos when I make them!
Cindy Newton says
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!
Pamela says
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!
Jordan says
What are the measurements for the Sugar and water?
Pamela says
Hey Jordan, it’s listed in the blue recipe card.
1 cup sugar
1/2 cup water
DeAnna says
What an awesome recipe ! Do you store the jalepenos with all the remaining liquid ?
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?