Irresistible Homemade Cowboy Candy: A Flavor Explosion for Your Taste Buds

When elevating your culinary creations to the next level, it’s all about that perfect blend of flavors – the savory, the sweet, the spicy, and the garlicky. Imagine a condiment that checks all these boxes and more, adding a satisfying crunch to your dishes. Enter Homemade Cowboy Candy. These little flavor powerhouses are not only addictive but also incredibly versatile. Whether you’re a sandwich enthusiast, taco lover, or cornbread connoisseur, this Cowboy Candy will become your new kitchen staple.

To make Cowboy Candy, you need the following:

Tools:

• Large Pot
• Measuring Cups and Spoons
• Cutting Board
• Chef Knife
• Gloves
• Slotted Spoon
• Clean, sterile canning jars with lids
• Cooking chopstick
• Canner
• Cooling rack
• Labels

Ingredients:

• 3 pounds of fresh firm jalapeno peppers, washed and ready to transform
• 2 cups of cider vinegar, providing a tangy foundation
• 6 cups of white granulated sugar for that delightful sweetness
• 1/2 teaspoon of turmeric, adding a warm and earthy note
• 1/2 teaspoon of celery seed for a touch of herbal essence
• 3 teaspoons of granulated garlic, enhancing the depth of flavor
• 1 teaspoon of ground cayenne pepper delivers that signature spicy kick

Instructions:

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way is to slice a small disc off the stem end and the branch. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.

Bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and cayenne pepper to a boil in a large pot. Reduce heat and simmer for 5 minutes.

Raise the heat to boil again, add the pepper slices, return to a hard boil, then reduce the heat and simmer for exactly 4 minutes.

Use a slotted spoon to transfer the peppers, loading them into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.

Turn the heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Spoon to pour the boiling syrup into the jars over the jalapeno slices. Insert a chopstick into the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary.

Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad, or, or… In short, don’t toss it out!

Place jars in a canner and cover them with water by 2 inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.

When the timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours.

When thoroughly cooled, wipe them with a clean, damp washcloth, then label them.

Allow to mellow for at least two weeks, preferably a month before eating. Or don’t. I won’t tell!

THIS RECIPE YIELDS BETWEEN 4 AND 6 HALF PINTS.

In Conclusion:

Few things like homemade Cowboy Candy can transform a dish into culinary creativity. Their addictive blend of savory, sweet, spicy, and garlicky flavors and a satisfying crunch make them a must-have condiment for your kitchen. Whether dressing up a sandwich, adding a zing to your tacos, or baking them into cornbread, these little rounds elevate your creations and satisfy your cravings. So, don those gloves, fire up the stove, and embark on a journey of flavor that’s simply irresistible. And remember, when people start begging for jars of this culinary gold, smile and say, “Trust me, you’ll want more!”

This Is Renee “Doing what I Love”

Cowboy Candy

Renee Dalton

When elevating your culinary creations to the next level, it's all about that perfect blend of flavors – the savory, the sweet, the spicy, and the garlicky. Imagine a condiment that checks all these boxes and more, adding a satisfying crunch to your dishes. Enter Homemade Cowboy Candy. These little flavor powerhouses are not only addictive but also incredibly versatile.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Appetizer, Canning

Cuisine American

Servings 36

Calories 88 kcal

Ingredients

  

• 3 pounds of fresh firm jalapeno peppers, washed and ready to transform
• 2 cups of cider vinegar, providing a tangy foundation
• 6 cups of white granulated sugar for that delightful sweetness
• ½ tsp of turmeric, adding a warm and earthy note
• ½ tsp of celery seed for a touch of herbal essence
• 3 tsp of granulated garlic, enhancing the depth of flavor
• 1 tsp of ground, cayenne pepper delivers that signature spicy kick

Instructions

 

• Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way is to slice a small disc off the stem end and the branch. Discard the stems.
• Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
• Bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic, and cayenne pepper to a boil in a large pot. Reduce heat and simmer for 5 minutes.
• Raise the heat to boil again, add the pepper slices, return to a hard boil, then reduce the heat and simmer for exactly 4 minutes.
• Use a slotted spoon to transfer the peppers, loading them into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
• Turn the heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
• Spoon to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick into the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary.
• Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
• If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad, or, or… In short, don't toss it out!
• Place jars in a canner and cover them with water by 2 inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
• When the timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours.
• When thoroughly cooled, wipe them with a clean, damp washcloth, then label.
• Allow to mellow for at least two weeks, preferably a month before eating. Or don't. I won't tell!
• THIS RECIPE YIELDS BETWEEN 4 AND 6 HALF PINTS.