Cowboy Candy has a little spice, a little sweetness, and a little tang, and it’s such a simple and wonderful treat that there’s no reason you shouldn’t keep a jar on hand at all times. In a nutshell, it’s candied jalapeo, which you might not want to eat exactly like candy, but you will like it.

Cowboy Candy has a little spice, a little sweetness, and a little tang, and it’s such a simple and wonderful treat that there’s no reason you shouldn’t keep a jar on hand at all times. In a nutshell, it’s candied jalapeo, which you won’t want to eat precisely like candy, but you will want to put on top of everything. Combine it with cream cheese for a sweet and spicy dip, put it on a burger, tuck it into egg salad… the possibilities are unlimited. And really tasty.

The beauty of Cowboy Candy is that the procedure mildens the heat of the jalapeo while adding sweetness, making them an even more flexible addition to recipes. And only a few components are required!

INGREDIENTS
1/2 pound jalapeo peppers, thinly sliced
1 granulated sugar cup
a half-cup apple cider vinegar
1 teaspoon sea salt
1 tablespoon celery seeds
PREPARATION
Bring the sugar, vinegar, salt, and celery seeds to a boil in a saucepan or high-sided skillet over medium-high heat.
Reduce the heat to low and leave to simmer for 5 minutes. Return to a simmer and cook for 4 minutes more after adding the jalapeos.
Transfer jalapeos to clean jars, drizzle with remaining syrup, and serve! These can be stored in the refrigerator for up to 3 months.