Have you ever heard of Cowboy Candy? For our version, we candied jalapeƱos and peaches with classic pickling spices like mustard seeds and turmeric, and the end result is a sweet and spicy condiment that's perfect on top of crackers, burgers and more. It's definitely spicy, but also tangy and a little sweet, thanks to the peaches. Ready in less than 30 minutes, this is such an easy summer recipe!
Candy for...Cowboys?
As the story goes, a hundred years ago, a seven-year old girl invented cowboy candy by pickling excess jalapeƱos in a spiced sugar syrup. A hundred years later, we're thanking her for invention, because it's completely delicious.
These candied jalapeƱos combine 3 amazing flavors: the acidity of a classic pickle, the spice of a jalapeƱo, and the sweetness of sugar and peaches.
You can eat them straight from the jar (guilty as charged), or do as the Southerners do and smear some Ritz crackers with cream cheese and adorn them with your cowboy candy.
My favorite way to use them, however, it atop a burger, where they become possibly my favorite burger topping of all-time. The sweet/tangy/spice really takes things to the next level!
Sounds good? Let's make them.
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Key Ingredients Needed for Peach Cowboy Candy
- JalapeƱos: Make sure to slice them into evenly thin slices so they cook at the same rate.
- Peaches: If you're not a fan of the combination of peach + jalapeƱo, you can just sub in more jalapeƱos. But we promise, it's SO good.
How to Make this Peach Cowboy Candy Recipe
- To a small saucepan over medium heat, add the jalapeƱos, peach, sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, kosher salt, garlic powder, and ginger.
- Bring to a light boil and cook for about 5 minutes, stirring occasionally, until the jalapeƱos begin to soften and crinkle up around the edges.
- Remove from the heat and use a slotted spoon to move the peaches and jalapeƱos from the saucepan to a mason jar. With each spoonful, let the peach-jalapeƱo syrup drain off into the saucepan.
- Return the syrup-filled saucepan to the heat and bring to a boil, cooking for 8-10 minutes. To test if the syrup is done, place a metal spoon in the freezer for about a minute, then place it into the syrup and remove it. If you can run a finger down the back of the spoon and it leaves a clear trail, your syrup is done.
- Pour the syrup over the reserved peaches and jalapeƱos, and then let cool before placing the lid on top and moving to the refrigerator.
- Enjoy atop cream-cheese slathered crackers, burgers, hot dogs, pizza, and more.
Top Tips from the CK Test Kitchen!
- If peaches aren't among your favorite fruits, you can use any fruit you like, including blueberries, cherries, pineapple, and more.
- If you're sensitive to spice, you can cut out the membrane and seeds from each jalapeƱo slice. It will still be spicy, but a bit less so.
- It can be hard to tell if your syrup has become a syrup while it's still hot. To test this out, place a metal spoon in the freezer (we put ours right atop some ice). Retrieve it after a minute or two, then dip the spoon in your reduced syrup. Run a finger along the back of the spoon, and if it leaves a trail down the back, and the syrup-covered sides don't weep into the trail, your syrup is done. This basically simulates the final texture once the entire jar of syrup has cooled.
- Storage: Stored in an airtight container in the fridge (without canning), cowboy candy will keep for 6-8 weeks. If canned, it will last much longer, up to a few months.
- How to use: This cowboy candy is perfect with:
- Burgers
- Hot dogs
- Crackers
- A block of cream cheese and ritz crackers
- Deviled eggs
- Charcuterie
- Pizza
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We can't wait for you to make this peach cowboy candy in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!
Printš Recipe
Peach Cowboy Candy
- Total Time: 25 minutes
- Yield: ~2 cups
- Diet: Vegan
Description
Have you ever heard of Cowboy Candy? For our version, we candied jalapeƱos and peaches with classic pickling spices like mustard seeds and turmeric, and the end result is a sweet and spicy condiment that's perfect on top of crackers, burgers and more! It's definitely spicy, but also tangy and a little sweet, thanks to the peaches.Ā
Ingredients
- 5 ounces sliced jalapeƱos (~5-7 jalapeƱos)
- 1 small peach, diced (3-4 oz)
- 1 cup granulated sugar
- Ā½ cup apple cider vinegar
- 1 teaspoon yellow or brown mustard seeds
- Ā¼ teaspoon celery seeds
- Ā¼ teaspoon ground turmeric
- Ā½ teaspoon kosher salt
- Ā¼ teaspoon garlic powder
- pinch of powdered ginger (optional)
Instructions
- To a small saucepan over medium heat, add the jalapeƱos, peaches, sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, salt, garlic powder, and ginger.
- Bring to a light boil and simmer for about 5 minutes, stirring occasionally, until the jalapeƱos begin to soften and crinkle up around the edges.Ā
- Remove from the heat and use a slotted spoon to transfer the peaches and jalapeƱos from the saucepan to a mason jar (don't transfer the syrup! Let it drain through the slotted spoon before transferring the jalapeƱos & peaches).Ā
- Return the syrup to medium-high heat and bring to a boil, then reduce the heat to medium and simmer for 8-10 minutes. To test if the syrup is done, place a metal spoon in the freezer for about a minute, then place it into the syrup and remove it. If you can run a finger down the back of the spoon and it leaves a clear trail and doesn't immediately run back together, your syrup is done.
- Remove from heat and let the syrup cool for a few minutes, then pour the syrup over the peaches and jalapeƱos in a jar. Let it cool to room temperature, then place a lid on top and store in the refrigerator.
Notes
Storage: Stored in an airtight container in the fridge (without canning), cowboy candy will keep for 6-8 weeks. If canned, it will last much longer, up to a few months.
Enjoy atop cream-cheese slathered crackers, burgers, hot dogs, pizza, and more.
If peaches aren't among your favorite fruits, you can use any fruit you like, including blueberries, cherries, pineapple, and more.
If you're sensitive to spice, you can rip the membrane and seeds from each jalapeƱo slice. It will still be spicy, but a bit less so.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Ā¼ cup
- Calories: 111
- Sugar: 26.6 g
- Sodium: 95.5 mg
- Fat: 0.1 g
- Carbohydrates: 27.6 g
- Fiber: 0.7 g
- Protein: 0.3 g
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