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Nutrition Facts
Serving Size 1 cup 545g Recipe makes 1/2 cup)
Calories 841
Calories from Fat 12		(1%)
Amount Per Serving		%DV
	Total Fat 1.4g	2%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 487mg		13%
Total Carbohydrate 213.3g		71%
	Dietary Fiber 6.3g	25%
	Sugars 207.6g
Protein 3.0g		6%
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Cowboy Candy

Recipe #101698 | 40 min | 15 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: PanNan
Oct 11, 2004

I bought a jar of these little dandies at a craft fair last year, and have been looking for some in stores without success. So instead I decided to find a recipe and make some. These are very hot with the seeds, or less so if seeded first. A cowboy candy slice is delicious served with cream cheese on a cracker. For a nice appetizer presentation, place 3 oz block of cream cheese on a plate. Top with 2 tbsp of cowboy candy, and place crackers around the edges of the plate. Note of warning: when slicing the jalapeno, I suggest wearing disposable latex gloves. Also, the fumes, while slicing and cooking, are strong (but fabulous)! This recipe represents the state of Texas.

1/2 cup (change servings and units)

Ingredients

1 1/4 cups sliced fresh jalapenos
1/2 cup sugar
1/4 cup water
1 drop green food coloring (optional)

Directions

1
Slice jalapenos, and place in a small sauce pan.
2
Add water and sugar.
3
Cook over medium heat until boiling.
4
Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
5
Let cool and place in clean jelly jar.
6
Store in refrigerator.

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Featured Reviews for This Recipe

From: MaMere

On Sep 9, 2009

This cowboy candy recipe is an absolute gem! I use these in bread recipes and hamburger recipes, along with eatting them straight out of the jar! Thanks much for this recipe PanNam!

0 people found this review helpful

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From: enigma535

On Nov 17, 2008

Also had these at a craft fair and did not want to part with 10 bucks if I could make them. I used fresh jalapenos and they were very good. I think you can used canned but they will end up pretty mushy.

1 person found this review helpful

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From: luvmybge

On Jun 22, 2008

Delicious little spicy gems! A great way to use up that huge bag of jalapeños from the produce market. Make sure you AT LEAST double the recipe because they cook down to nothing! You'll be sorry if you don't double it. I also added a little kosher salt to mine for that sweet/salty taste. Mmmm... thanks PanNan!

4 people found this review helpful

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From: LonghornMama

On Jun 21, 2008

Very good! Suggest at least doubling the recipe. I seeded the jalapenos first, and they were still pretty spicy. But of course I was eating them straight out of the pot with no cream cheese to cool them down. Nice to find a recipe that uses fresh jalapenos. Thanks for sharing, Nan!

3 people found this review helpful

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Read all 22 reviews