Small Batch Cowboy Candy Recipes

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COWBOY CANDY



Cowboy Candy image

makes approximately 6 125 ml mason jars

Provided by Justin Pasutto

Categories     food

Number Of Ingredients 6

2 1/2 lbs fresh jalapenos
1 cup apple cider vinegar
3 cups granulated sugar
1 tsp garlic powder
1/4 tsp ground turmeric
1/4 tsp celery seed

Steps:

  • Cut off the stems, then slice jalapeños into thin slices. Rinse slices in cool water and remove any excess jalapeños seeds, and set aside.
  • Add all of your ingredients, except for the jalapeños, to a pot and bring to a boil. Once the syrup has reached a boil, reduce heat and bring to a simmer.
  • Then add the jalapeños slices. After about 5 mins, bring the syrup back to a boil. Allow the syrup and jalapeños to return to a boil, then reduce the heat again and simmer for 20-30 minutes. The longer you boil, the milder the batch will continue to get.
  • With a slotted spoon remove jalapeños slices to clean mason jars and fill within a 1/2 inch of the rim.
  • While you are transferring jalapenos, let the syrup continue to simmer.
  • Pour the syrup into mason jars and make sure the jalapeños are covered in the syrup, right to the brim of the lid. If there are any air bubbles in the syrup mixture, simply take a utensil and poke it to get rid of the bubble.
  • Wipe the rim of the jar to remove any syrup and put the lids on. If you are giving any of these away as gifts, I like to preserve the jars by sealing them using boiling water. You can look up tutorials on how to seal your canning jars online.

Nutrition Facts :

COWBOY CANDY RECIPE



Cowboy Candy Recipe image

Delicious candied jalapenos - sweet, tangy and perfectly crunchy.

Provided by peppergeek

Number Of Ingredients 7

6-8 jalapenos (depending on size)
1/2 cup white sugar
1/4 cup apple cider vinegar
1/4 tsp turmeric
1/4 tsp ginger
1/8 tsp allspice
1 pinch hot pepper flakes (optional)

Steps:

  • Clean peppers and remove stems.
  • Slice the peppers into 1/4 inch rounds.
  • In a small pot, stir together the vinegar, sugar, turmeric, allspice, ginger and pepper flakes. Bring to a boil and reduce heat to medium-low.
  • Simmer for 5 minutes on medium low heat or until the liquid thickens and becomes slightly syrupy.
  • Add the jalapeno slices to the pot and stir to combine.
  • Bring the mixture back to a boil and reduce heat to medium-low. Simmer for an additional 3-4 minutes until the peppers begin to curl and change color.
  • Turn off the heat and allow to cool for 2-3 minutes.
  • Using tongs, put the peppers into glass jars. Pour the leftover liquid over the peppers until fully covered.
  • Seal jars and store in the refrigerator for up to 2-3 months.

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