FDRecipePaige’s Kitchen: Cowboy Candy
FDRecipePaige’s Kitchen: Cowboy Candy

Paige’s Kitchen: Cowboy Candy

GAINESVILLE, Fla. (WCJB) – The search for a versatile snack that will keep your guests going back for seconds is over. Say giddy up to cowboy/cowgirl candy.

It’s the sweet side of jalapenos that you probably don’t know about. You can use this recipe with your favorite soft cheese and crackers, a drink garnish for a Bloody Mary or margarita or a sandwich topper. Enjoy!


  • 4 cups packed light brown sugar
  • 2 cups apple cider vinegar
  • 1 Tbsp. yellow mustard seeds
  • 1 Tbsp. granulated garlic
  • 1/4 tsp. Celery seeds
  • 1 1/2 lbs. jalapeño chiles (about 25 to 30), stems removed, unseeded, and sliced ​​crosswise 1/4-in. thick (wear protective gloves and be careful not to touch your face)


Make syrup:

  1. In a large saucepan, bring sugar, vinegar, mustard seeds, garlic, and celery seeds to a boil over high heat. (make sure the pan is large)
  2. Cook, stirring occasionally, 5 minutes. Watch the saucepan as ingredients may boil over.
  3. Add jalapeños, and bring to a simmer over medium-high.
  4. Cook, stirring occasionally, until jalapeños darken and shrivel, 4 to 6 minutes.

Add to jars:

  1. Transfer jalapeños to a clean 1-quart canning jar or 2 (1-pint) canning jars using a slotted spoon; fill about 1/4-inch from top.

Boil syrup:

  1. Bring syrup in saucepan to a boil over medium-high; cook, stirring occasionally, 8 to 10 minutes. Let cool about 15 minutes.

Add syrup to jars:

  1. Ladle syrup over jalapeños in jar to 1/4-inch from top; tap jars on counter for any air pockets and spoon more syrup on if needed.
  2. Let jars cool to room temperature for about 1 hour, 30 minutes.
  3. There will be leftover syrup that you can use as a bar-b-cue baste.


  1. Add lids and bands to jars, and refrigerate at least 24 hours before serving or up to 1 month.

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