Pioneer Woman Texas Cowboy Candy Recipe
Craving that perfect sweet-spicy crunch? This Pioneer Woman Texas Cowboy Candy Recipe turns jalapeños into glossy, addictive treats.
Ingredients
- 2 pounds fresh jalapeños about 40 peppers
- 3 cups white granulated sugar
- 1 cup apple cider vinegar 5% acidity
- 1 teaspoon yellow mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 tablespoon pickling spice tied in cheesecloth
Instructions
Slice the Peppers
- Wear gloves. Wash jalapeños. Slice into 1/4-inch thick rings. Discard stems. Keep seeds for heat.
Prepare the Brine
- In a large pot, combine sugar, vinegar, mustard seeds, celery seeds, turmeric, garlic powder, salt, and pickling spice.
Bring to Boil
- Heat mixture over medium-high. Stir until sugar dissolves completely. Let it boil gently for 5 minutes.
Cook the Peppers
- Add sliced jalapeños to boiling brine. Stir well. Boil for 5 minutes. Peppers turn vibrant green.
Rest the Mix
- Remove pot from heat. Let sit 10 minutes. Peppers absorb sweet flavors. Syrup thickens slightly.
Fill Sterile Jars
- Scoop peppers into hot jars using slotted spoon. Ladle hot syrup over, covering peppers. Leave 1/2-inch headspace.
Process Jars
- Wipe rims clean. Add lids and bands. Water bath can for 10 minutes. Cool undisturbed 24 hours.
Notes
- Always wear gloves—jalapeño oil burns!
- Use fresh, firm peppers for best crunch.
- Reduce sugar by 1/2 cup for less sweet.
- Add sliced garlic for extra ranch flavor.
- Try habaneros for intense heat lovers.
- Make spicy-sweet relish: Chop finer after cooking.
- Gift-ready: Decorate jars with twine and tags.
- Quick fridge version: Skip canning, use within 2 weeks.