Texas Cowboy Candy Recipe

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Texas Cowboy Candy

Terri Roen

By
@terriroen

If you are a pansy you can remove the seeds/membrane from the jalapenios, that takes out most of the heat.

Can be eaten immediately, however best when cured for 1-2 weeks.

My family loves to spread this candy along with cream cheese on a wheat thin.


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Comments:

Serves:

4 qt or 8 pints

Prep:

1 Hr

Cook:

2 Hr

Ingredients

4 lb
jalapenos, fresh
2 lb
diced onions
1/2 c
vinegar
1/2 c
water
6 to 8 c
sugar
2 Tbsp
mustard seed
1 tsp
turmeric, ground
2 tsp
celery seed
1 Tbsp
garlic powder
1 tsp
ginger powder

Directions Step-By-Step

1
Slice jalapenos into thin slices and dice onions (I would suggest a pair of rubber gloves for handling jalapenos.) Place in pan with water and vinegar, bring to a boil, reduce heat and simmer about 10 minutes or until tender.(DO NOT TOUCH FACE OR BREATH THE FUMES.)
2
Pour off most of the water/vinegar mixture, add the sugar and spices bring to soft candy temperature to completely dissolve sugar, about 10 minutes.
3
Place boiling mixture into warm/sterilized jars, leaving 1/4 inch head space. Put on caps and place rings on loosely. Tighten the rings once the jars are completely cooled.

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