Introduction

Pioneer Woman’s Texas Cowboy Candy is a sweet and spicy jalapeño treat perfect for adding a zesty kick to sandwiches, burgers, or cheese platters. This candied jalapeño recipe balances heat with sweetness for a deliciously addictive snack or condiment.

The image shows several slices of green jalapeño peppers pickled in a shiny, yellowish brine with visible seeds inside each slice. The jalapeño slices are glossy and wet, placed on a flat white marbled surface with two glass jars filled with the same pickled peppers slightly blurred in the background. The close-up view highlights the smooth texture and translucency of the peppers, making them appear fresh and tangy. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 pounds fresh jalapeños (about 30 peppers)
1 cup apple cider vinegar
3 cups granulated sugar
1 teaspoon garlic powder
1/4 teaspoon ground turmeric
1/4 teaspoon celery seed

Instructions

Step 1: Wash the jalapeños and slice them into thin rounds, removing seeds if you prefer less heat.
Step 2: In a large saucepan, combine apple cider vinegar, granulated sugar, garlic powder, ground turmeric, and celery seed. Bring to a boil over medium heat, stirring until the sugar dissolves.
Step 3: Add the sliced jalapeños to the syrup and reduce the heat to low. Simmer gently for about 50 minutes, stirring occasionally, until the syrup thickens.
Step 4: Remove from heat and carefully spoon the jalapeños and syrup into sterilized jars while hot. Seal the jars and allow them to cool to room temperature. Refrigerate before serving.

Tips & Variations

For milder candy, remove all seeds from the jalapeños before cooking.
Try adding a cinnamon stick or a few cloves to the syrup for a warm spice twist.
Use this candy as a glaze on grilled meats for an extra layer of flavor.

Storage

Store the cowboy candy in airtight jars in the refrigerator. It will keep well for up to two months. Before using, bring it to room temperature or warm slightly for easier spooning.

How to Serve

The image shows close-up slices of green jalapeño peppers covered in a shiny, golden syrup that fills the grooves and seeds of the peppers. They are stacked in a slightly uneven pile on a white marbled surface, with some slices leaning against two glass jars filled with the same syrup and jalapeños in the background. The vibrant green of the peppers contrasts with the rich amber color of the syrup, creating a glossy and wet texture. The focus is on the front slices, capturing the thick syrup and shiny skin details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other peppers instead of jalapeños?

Yes, you can substitute other peppers like serranos for more heat or poblanos for a milder version, adjusting cooking times accordingly.

Do I need to sterilize the jars for storage?

Sterilizing jars helps preserve the candy longer and prevents spoilage, especially if you plan to store it for several weeks.

Pioneer Woman Texas Cowboy Candy Recipe

Print Recipe

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Pioneer Woman’s Texas Cowboy Candy is a sweet and spicy candied jalapeño recipe perfect for adding a flavorful kick to sandwiches, burgers, or as a tangy snack. These vibrant jalapeño slices are preserved in a syrupy blend of sugar, apple cider vinegar, and aromatic spices, creating a delicious balance of heat and sweetness that can be made and stored easily.

Author: Nora
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: About 3 cups 1x
Category: Condiment
Method: Stovetop
Cuisine: Texan

Ingredients

Scale

Jalapeño Candy

1.5 pounds fresh jalapeños (about 30 peppers)
1 cup apple cider vinegar
3 cups granulated sugar
1 teaspoon garlic powder
1/4 teaspoon ground turmeric
1/4 teaspoon celery seed

Instructions

Prepare the Jalapeños: Wash the jalapeños thoroughly and slice them into thin rounds, removing the stems. You can keep the seeds for extra heat or remove them if you prefer milder candy.
Combine Ingredients: In a large saucepan, combine the apple cider vinegar, granulated sugar, garlic powder, ground turmeric, and celery seed. Stir the mixture over medium heat until the sugar completely dissolves, creating a syrup.
Add Jalapeños to Syrup: Carefully add the sliced jalapeños into the syrup. Stir them gently to ensure all slices are well coated in the mixture.
Simmer the Candy: Bring the jalapeño and syrup mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes. This allows the jalapeños to soften and the flavors to meld together.
Cool and Store: Remove the saucepan from heat and let the cowboy candy cool to room temperature. Once cooled, transfer the jalapeños and syrup to clean jars or airtight containers.
Refrigerate: Store the cowboy candy in the refrigerator. It tastes best after at least 24 hours of refrigeration, allowing the flavors to intensify. The candy can last up to 2 months when properly stored.

Notes

Wear gloves while handling jalapeños to avoid skin irritation from the capsaicin.
Adjust the amount of jalapeños or remove seeds for desired heat level.
This candy makes an excellent topping for burgers, sandwiches, cream cheese, and crackers.
Sterilize jars beforehand if you plan to store the candy for longer periods.
Use fresh jalapeños for best flavor and texture.

Keywords: candied jalapeños, Texas cowboy candy, spicy condiment, jalapeño candy, Pioneer Woman recipe