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texas cowboy candy

(1 rating)
Recipe by
Terri Roen
Stockton, CA

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.

(1 rating)
yield 4 qt or 8 pints
prep time 1 Hr
cook time 2 Hr

Ingredients For texas cowboy candy

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

How To Make texas cowboy candy

  • 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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