Candied Jalapeños AKA Cowboy Candy - Simple, Delicous, Sweet, Spicy

I love me some candied jalapeños aka cowboy candy. It is very tasty topped over some home baked cornbread, pizza, on sandwiches and by itself! Click the highlighted text for the recipe.

Ingredients:

6 jalapeños

1 c white distilled vinegar

1-1/2 c sugar in the raw

1 tsp anise seeds

1 tsp cumin seeds

2 tsp chili powder

Tools needed:

Stock pot

Measuring cups and spoons

Sharp knife

Cutting board

Slotted spoon

Mason jar with lid for storage

How to make it:

Wash and dry the jalapeños. Cut off stem ends and slice jalapeños into 1/2 inch thick medallions. Set aside in a bowl.

Add vinegar and sugar to a small stock pot. Heat over high heat stirring the vinegar and sugar while it comes up to a boil to dissolve the sugar. Once the liquid is boiling, reduce heat to medium low.  Keep on a simmer for 5 minutes.  Add jalapeños and spices, keep on a simmer for 5-6 minutes.  You may need to turn up the heat slightly to bring the liquid back up to a boil. Once boiling, reduce heat and keep on a simmer for the 5-6 minutes. Remove jalapenos with slotted spoon and place in a mason jar. Continue to keep liquid simmering for 8-10 minutes to reduce slightly.  It will be slightly syrupy in consistency when ready. Pour over jalapeños and allow to cool to room temperature. This can take about 1 hour. After the jalapeños are cooled, place a lid on the jar and store in the refrigerator. This will keep in the refrigerator for about 1 month.

Goes great on burgers, sandwiches and served over cornbread.

Enjoy!

Logan