One of my favorite snacks is a cracker topped with cream cheese and Candied Jalapenos. I make enough to fill a mason jar to tuck away in the fridge because I always want more. These tasty little rings also known as “Cowboy Candy” are great as toppers for your favorite burger, brat or sandwich. And the syrup has a unique taste that I sometimes add to a vinaigrette for a salad when I want a hint of sweet heat in the background. No matter the occasion these candied jalapenos will be a big hit!
As a personal preference I like to remove the ribs and seeds but if you want to leave them in that’s fine too. I just place the knife inside around the edges and twist. The insides usually will fall out.
The sugars will dissolve and it will heat to a gentle boil. Keep and eye on it and stir frequently until the mixture reduces by about half and becomes syrupy. It takes about 15 – 20 minutes. Some recipes call for celery seed, tumeric, mustard seed or even lime juice but I prefer this simple syrup where the jalapenos do all the flavoring.
I’m not done yet. I chopped a few jalapenos to stir into the cream cheese and placed a dollop on top of my steak a couple minutes before I took it off the grill. Talk about an added layer of YUM!
1 pound fresh Jalapenos (about 10 or so depending on size)
1 cup Sugar
1 cup Water
Stem and slice the jalapenos into slices.
In a medium saucepan over medium heat dissolve sugar in water. Bring to a gentle boil and stir 15 – 20 minutes until the mixture reduces by about half and becomes syrupy. Add the jalapenos slices stirring to coat all. Continue cooking over medium heat for 10 – 15 minutes or until the jalapenos soften and darken in color. Remove to cool. Refrigerate.
Makes approximately 1 pint.