Ingredients
Scale
- 1 pound jalapeño peppers, stemmed and sliced into 1/4-inch thick rounds
- 1 cup cider vinegar
- 6 cups granulated sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 1/2 teaspoon celery seed
Instructions
- Step 1: In a large, heavy-bottomed saucepan, combine the cider vinegar, sugar, garlic powder, onion powder, cayenne pepper, turmeric, and celery seed. Bring to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved.
- Step 2: Reduce the heat to low and add the sliced jalapeños. Simmer for about 5 minutes, stirring occasionally, until the jalapeños soften slightly but still maintain their shape.
- Step 3: Using a slotted spoon, transfer the jalapeño slices to a wire rack lined with parchment paper, arranging them in a single layer.
- Step 4: Continue to simmer the syrup in the saucepan until it thickens slightly, about 10-15 minutes. It should coat the back of a spoon.
- Step 5: Carefully drizzle a small amount of the thickened syrup over each jalapeño slice. Let the peppers cool completely and the syrup set before storing in an airtight container in the refrigerator.
Notes
- Store your Cowboy Candy in the fridge for up to a month; the flavors meld beautifully over time.
- If your Cowboy Candy gets a little sticky after refrigeration, a quick 5-second zap in the microwave can loosen them up.
- Texas Cowboy Candy is fantastic with cream cheese and crackers, or as a surprisingly sweet-and-spicy burger topping.
- Don't overcrowd the saucepan when simmering the peppers; doing so will steam them instead of allowing them to candy properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American