Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Cowboy Candy
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- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 3 g
- Sugar
- 80 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 578 mg
Also known as candied jalapeños, cowboy candy is a mix of spicy and sweet that satisfies both a chile craving and sweet tooth. The peppers are quickly cooked in a sweet and tangy pickling liquid, then the liquid is reduced to an irresistible syrup. Combine the syrup with the peppers and you have a treat with a delicious kick. Snack on them alone, serve with burgers, sprinkle over nachos or add them to cornbread or chicken salad – they'll liven up just about anything and keep refrigerated for up to 2 weeks.
- Level: Easy
- Total: 1 hr (includes cooling time)
- Active: 15 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 337
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 3 g
- Sugar
- 80 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 578 mg
Ingredients
Directions
- Combine the sugar, cider vinegar, white vinegar, peppercorns, mustard seeds, bay leaf, garlic powder, coriander and 1 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar dissolves, about 3 minutes. Add the jalapeños and return to a boil. Reduce the heat to medium-low and simmer until the peppers look slightly shrunken and glossy, 5 to 6 minutes.
- Transfer the jalapeños with a slotted spoon to a jar or heat-proof container. Bring the liquid back to a boil and cook until it is syrupy and has reduced to about 1 1/2 cups, 8 to 10 minutes. Pour the syrup over the jalapeños, pressing the peppers down so that they remain submerged. Cool to room temperature, cover tightly and refrigerate for up to 2 weeks.
