Sweet and spicy lovers, this easy recipe is for you. Candied Jalapenos are so versatile and can be used on all kinds of dishes!

Spicy food is my favorite, and longtime readers know this! I'm not sure how I missed sharing these Candied Jalapenos, but I'm happily making up for that now.

Even more than spicy, I adore the spicy-sweet combination. Candied jalapenos, also called Cowboy Candy in some areas, work with anything - appetizers, desserts, even cocktails! Years ago I shared a few margarita recipes (like these cucumber margaritas) and every time I added some heat to balance the sweetness. These candied jalapenos make that combination even better! You can even use a splash of the syrup from the jar to add the flavor to your cocktail if you prefer not to use the actual jalapeno slices.

They're really easy to make and will keep for a few months in the fridge. You can can them, too, but after years of watching my mom slave away for days every fall, I've never quite gotten on the canning train. We eat these pretty quickly, too, so for us, skipping the extra work of canning and just popping them in the fridge makes a lot more sense. But go for it if you'd like to make a big batch to enjoy for a long time to come!

One thing to note: the longer these sit in the fridge, the better they'll taste. Plan to make these at least two weeks before you plan to enjoy them, and a month is even better. After that, you can devour the entire batch - just be sure to have another batch going so you never run out!

Candied Jalapenos Ingredients

Here's what you'll need:

• Fresh jalapenos - You'll need about a pound and a half. Since the size of jalapenos can vary wildly, it's tough to say how many make up this amount. I've made these so many times that I can eyeball it now, but you might want to pop them on the scale at your supermarket.
• Apple cider vinegar - We use Bragg's but any store brand will work just fine.
• Granulated sugar - You can also use half granulated sugar and half brown sugar.
• Garlic powder - Garlic powder is an ideal seasoning to pair with the spicy jalapenos and sweetness of the sugar.
• Turmeric - Adds a touch of color to the peppers and a touch of citrus flavor.
• Celery seed - Adds a savory flavor and aromatics and balances the spiciness of the peppers.
• Cayenne pepper - This one is optional!

Refer to the cowboy candy recipe card below for the complete ingredients list with measurements.

How To Make Candied Jalapenos

This recipe is so simple that the toughest part is slicing the jalapenos! There's no removing the seeds though, so it only takes a few minutes.

1. Slice the peppers - Slice the jalapenos into rings, discard the stems, then just set the sliced peppers aside. This is usually when I make sure I have squeaky-clean jars ready to go, too.
2. Make the syrup - Put a large pot on the stove and add the remaining ingredients (apple cider vinegar, garlic powder, sugar, turmeric, celery seed, and the cayenne if you're using it). Stir it well and bring it to a boil, then reduce the heat and let it simmer for about 5 minutes to reduce it slightly.
3. Candy the peppers - Bring it back to a boil and carefully add the jalapeno slices. Stir these carefully and make sure they're all nicely coated. Reduce the heat again, and gently simmer for another five minutes.
4. Jar your jalapenos - Grab a slotted spoon and carefully spoon the jalapenos from the liquid into your jars. Once it's just the liquid left in the pot, crank the heat up and bring it to a full boil. Boil it for another 5-6 minutes, then carefully (it's hot and sticky!) spoon it into the jars with the jalapenos, leaving a tiny bit of room at the top of each jar (I usually leave about ½ inch).
5. Remove air pockets - Use a spoon, butter knife, or even chopsticks to poke all the way down to the bottom to release any air pockets. Wipe off the jars with a moistened paper towel - especially the rim - and put on the lids.

Now just pop them in the fridge and don't touch them for about two weeks to a month. The longer they sit, the better they'll taste! They'll keep for about three months if prepared properly, which will give you plenty of time to enjoy your candied jalapenos!

Ways To Use Candied Jalapenos

I've never found a Mexican dish that wasn't made better by a few candied jalapenos. Depending on the dish, I'll either use them directly in the recipe or set them in a little bowl on the table to be used as a condiment. Here are a few of my favorite ways to use them:

• Use the syrup in place of simple syrup to spice up your cocktails. Here are 4 Candied Jalapeno Cocktail Recipes to try.
• Nachos - they're absolutely incredible sprinkled on the top of nachos, and so much better than fresh or pickled!
• Any Mexican style dish like enchiladas, tamales, tacos, etc.
• On bacon crackers - if you haven't tried these, you really must! I love them as-is, but they're just that much better with a few candied jalapenos on top.
• Sweet corn cake - I almost always top this sweet corn cake with jalapenos, but if I have some candied ones on hand, that's my go-to.
• Hot dogs, burgers, sandwiches, pizza - you won't regret it!
• Add some to whipped cream cheese for an incredible cracker spread.
• Potato salad, egg salad, even on eggs for breakfast!
• Stir them into homemade nacho cheese sauce, queso dip, or macaroni and cheese.
• Serve them on top of fried deviled eggs.
• Put them on your next charcuterie board for a spicy-sweet kick.
• Top your ice cream with a few.
• Use the liquid as a glaze or marinade for fish or chicken.

Candied Jalapenos Cooking Tips & Variations

• Keep an eye on the heat! - When the syrup starts to boil, it can bubble up and potentially boil over. Reduce the heat slightly to avoid this.
• Try different peppers - Change it up and try something different, or make a variety at once. Other peppers to consider include Fresno chiles, serrano peppers, Anaheim chiles, poblanos, even habaneros if you're brave!
• Add other spices - Some other spices to consider adding include ginger, vanilla bean, cinnamon, cardamom, red pepper flakes, chili powder, pickling spice, allspice, or lemon/lime zest.
• Tone down the heat - You can remove the seeds from the jalapenos if you want a more mild result.
• Protect your fingers - If you're sensitive to the oils in the jalapenos, wear disposable gloves while slicing and/or removing the seeds.

Candied Jalapenos Recipe (Cowboy Candy)

Yield: 30 peppers

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sweet and spicy lovers, this easy recipe is for you. Candied Jalapenos are so versatile and can be used on all kinds of dishes!

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Ingredients

• 1 ½ lb fresh jalapenos, sliced and stems discarded
• 1 cup apple cider vinegar
• 1 teaspoon garlic powder
• 3 cups granulated sugar (or substitute half the white sugar for brown)
• ½ teaspoon turmeric
• ¼ teaspoon celery seed
• ¼ - ½ teaspoon cayenne pepper (optional)

Instructions

1. Wash and thoroughly dry some wide-mouth jars and set them aside (any size will work, the amount you’ll need depends on the size you’re using).
2. Wash and slice the jalapenos, discarding the stems. 
3. Put a large pot on the stove and add the apple cider vinegar, garlic powder, sugar, turmeric, celery seed, and the cayenne (if you’re using it). Stir it well and bring it to a boil, then reduce the heat and let it simmer for about 5 minutes to reduce it slightly. 
4. Turn the heat back up and bring it back to a boil, then carefully add the jalapeno slices. Stir these carefully and make sure they’re all nicely coated. Reduce the heat, and gently simmer for another five minutes.
5. Grab a slotted spoon and carefully spoon the jalapenos from the liquid into your jars. 
6. Once it’s just the liquid left in the pot, crank the heat up and bring it to a full boil. Boil for 6-7 minutes, then carefully (it’s hot and sticky!) spoon it into the jars with the jalapenos, leaving a tiny bit of room at the top of each jar (I usually leave about ½ inch).
7. Use a spoon, butter knife, or even chopsticks to poke all the way down to the bottom to release any air pockets. Wipe off the jars with a moistened paper towel - especially the rim - and put on the lids.
8. Now just pop them in the fridge and don’t touch them for about two weeks to a month. The longer they sit, the better they’ll taste! You can use them the next day if you can't resist, but the resting time will allow them to develop their flavors to the fullest. They’ll keep for about three months if prepared properly, which will give you plenty of time to enjoy your candied jalapenos!

Nutrition Information:

Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 22gFiber: 1gSugar: 21gProtein: 0g

This data was provided and calculated by Nutritionix.

Savor the rich flavor of hand-cut duck fat fries. These gourmet twists on the classic favorite are velvety on the inside with an exterior crunch that won't quit.

French fries hit the spot no matter the type you choose or how they're prepared. However, duck fat french fries have a permanent place at the top of the list. The impact duck fat has on potatoes is profound. The flavor and aroma that duck fat imparts are unmatched. Duck fat's flavor is best described as rich and slightly sweet, while its aroma is mild and reminiscent of roasted duck.

Why You'll Love Duck Fat Fries

Super crispy - The method used in this recipe activates the starch in the potatoes before they go into hot oil for the crispiest result. That starch not only helps achieve crispy fries that are downright fluffy on the inside, but they stay that way!

Great flavor - They're sweet, savory, rich, fatty, and so much more than regular french fries. Duck fat fries hit all the marks.

Simple process - All the fries require is a brief boil, then a double fry.

Gateway to a gourmet meal - I don't know about you, but anything duck is synonymous with gourmet cooking, in my opinion. It's an ingredient that should be cooked with care and attention, plus it's a pricier protein. Furthermore, it isn't something on the weekly rotation in most households. Now, this recipe only calls for duck fat (we used a jar of Epic rendered duck fat), but the best way to obtain that fat is by rendering it from duck breasts or a whole duck, which can then be served with the fries. Duck with a side of duck fat fries sounds pretty gourmet to me!

Duck Fat Fries Ingredients Notes

Duck fat fries require just three simple ingredients. Although a bit of parsley and Parmesan are also recommended for that extra special touch, they are entirely optional. As for the three simple ingredients, they include:

• Duck fat: If you have the extra time (and duck) on hand, you can render the fat yourself. If not, duck fat can be purchased in jars, much like beef tallow and lard. If you buy it, check the label to ensure the only ingredient listed is rendered duck fat.
• Potatoes: Russet potatoes are best for French fries because of their high starch content. They are also denser and have the least amount of moisture, making them ideal for frying.
• Salt: Skip the iodized table salt and go with kosher salt or sea salt instead. They offer a much better flavor and add a light, crisp texture.

Refer to the duck fat fries recipe card below for a complete list of ingredients with precise measurements.

How to Make Duck Fat Fries

1. Cut the potatoes: You can cut them into ¼ inch to ½ inch thick fries. The choice is yours. For smaller ¼ inch fries, trim the ends and sides to square off each potato and cut the potato into ¼-inch thick planks, then cut into batons. If you want larger fries, depending on the size of the potatoes you're using, you may be able to get away with cutting the potatoes in half and then cutting them into batons. You don't have to square off the potatoes, but it enhances presentation for a more uniform result.
2. Rinse and drain: Transfer the potatoes to a bowl of water after cutting, rinse them again, and drain once more to wash away some of the starch.
3. Boil: Transfer the potatoes to a pot, cover with water, and bring to a boil. Once the water starts to boil, set a timer for 5 minutes. It's essential to start the timer as soon as the water begins to boil, as cooking too long will cause the potatoes to fall apart. In turn, you'll have to settle for mashed potatoes instead of duck fat fries. Note that if your fries are thin, you may want to reduce the cook time to avoid overcooking.
4. Fry once: After you drain the batons and dry them, fry them in duck fat heated to 325 degrees Fahrenheit. Once the first fry is complete, transfer them to paper towels to drain excess fat.
5. Fry again: This time, heat the fat to 350 degrees and fry until golden, which will only take a minute or two.
6. Salt and serve: Transfer the fries to a paper towel-lined plate or platter to drain excess fat, then season with salt. At this stage, you can also add parsley and Parmesan if you wish. Duck fat fries can certainly stand alone, but parsley and Parmesan make them even better.

Variations, Substitutions, and Cooking Tips

No duck fat? - You can use any cooking fat (lard, goose fat, tallow etc.) or vegetable or canola oil. However, neutral oil will not add any flavor to the fries. Better alternatives include beef tallow, lard, or bacon fat.

Use a thermometer - It is the only way to heat the duck fat, or any cooking fat, to the correct temperature. Otherwise, you may run into various issues, like oily fries if the oil isn't hot enough or fries with a burned, bitter flavor if the oil is too hot.

Don't overcrowd the pan - It's important to fry duck fat fries (or any fries) in batches to avoid overcrowding, as this increases the time needed to get them crispy and causes the fries to steam and fall apart instead of getting crisp and golden.

Check the temperature between batches - After you remove the initial batch, you'll have to bring the oil up to temperature before the second batch goes in.

Store fries in a warm oven - Preheat the oven to 300 degrees Fahrenheit and place the first batch of fries in the oven to keep them warm.

Reuse Leftover Duck Fat - Similar to all cooking fats and oils, there is no need to dispose of the duck fat after use; in fact, you can reuse it many times. Simply strain the cooled but still liquid duck fat through a cheesecloth or paper coffee filter into a clean glass jar and refrigerate until you reuse it. Before reusing, check the oil for any unusual smell or color, and dispose of it, if necessary, it will degrade over time and use.

Duck Fat Fries

Yield: 2 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Savor the rich flavor of hand-cut duck fat fries. These gourmet twists on the classic favorite are velvety on the inside with an exterior crunch that won’t quit.

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Ingredients

• 2 large russet potatoes, scrubbed
• 3 cups duck fat
• Kosher salt
• 2 tablespoons chopped fresh parsley, optional
• 2 tablespoons freshly grated parmesan cheese

Instructions

1. Cut the potatoes into ¼ inch to ½ inch thick batons. You can peel the potatoes or keep the skin intact.
2. Transfer the potatoes to a pot and cover with water.
3. Bring the water to a boil.
4. As soon as the water starts boiling, set a timer for 5 minutes.
5. Drain and thoroughly dry the batons as soon as the 5 minutes are up.
6. Melt the duck fat in a heavy-bottomed pan with high sides over medium heat. Increase the heat to medium-high once the fat is melted.
7. Heat the fat to 325 degrees Fahrenheit and transfer the potatoes to the pan.
8. In two batches, fry the potatoes for 6 minutes or until they are tender, then transfer them to paper towels to drain excess fat. You’ll notice that they don’t make much progress in terms of browning at this point, which is what you want.
9. Allow the fries to cool slightly.
10. Heat the duck fat to 350 degrees Fahrenheit and, in two batches, fry the potatoes for 1-2 minutes or until they are crispy and golden brown.
11. Transfer them to paper towels to drain excess fat, sprinkle with salt and parmesan while they are still hot, and serve. Garnish with parsley if desired.

Notes

Tip: To keep fries warm, preheat your oven to 300 degrees Fahrenheit. This way, you can keep the first batch of fries hot while the second batch goes into the skillet for the second (and last) fry.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 565Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 33mgSodium: 302mgCarbohydrates: 65gFiber: 7gSugar: 3gProtein: 10g

This data was provided and calculated by Nutritionix.

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