How To Make Cowboy Candy Food
COWBOY CANDY
I bought a jar of these little dandies at a craft fair last year, and have been looking for some in stores without success. So instead I decided to find a recipe and make some. These are very hot with the seeds, or less so if seeded first. A cowboy candy slice is delicious served with cream cheese on a cracker. For a nice appetizer presentation, place 3 oz block of cream cheese on a plate. Top with 2 tbsp of cowboy candy, and place crackers around the edges of the plate. Note of warning: when slicing the jalapeno, I suggest wearing disposable latex gloves. Also, the fumes, while slicing and cooking, are strong (but fabulous)! This recipe represents the state of Texas.
Provided by PanNan
Categories Peppers
Time 40m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Slice jalapenos, and place in a small sauce pan.
- Add water and sugar.
- Cook over medium heat until boiling.
- Reduce temperature to low, and simmer until the liquid has reduced, and the sugar water has become syrup-like (about 15- 20 minutes depending on temperature of heat source).
- Let cool and place in clean jelly jar.
- Store in refrigerator.
Nutrition Facts : Calories 839.2, Fat 0.8, SaturatedFat 0.2, Sodium 12.3, Carbohydrate 214.6, Fiber 6.3, Sugar 208.9, Protein 2
COWBOY CANDY RECIPE
Delicious candied jalapenos - sweet, tangy and perfectly crunchy.
Provided by peppergeek
Number Of Ingredients 7
Steps:
- Clean peppers and remove stems.
- Slice the peppers into 1/4 inch rounds.
- In a small pot, stir together the vinegar, sugar, turmeric, allspice, ginger and pepper flakes. Bring to a boil and reduce heat to medium-low.
- Simmer for 5 minutes on medium low heat or until the liquid thickens and becomes slightly syrupy.
- Add the jalapeno slices to the pot and stir to combine.
- Bring the mixture back to a boil and reduce heat to medium-low. Simmer for an additional 3-4 minutes until the peppers begin to curl and change color.
- Turn off the heat and allow to cool for 2-3 minutes.
- Using tongs, put the peppers into glass jars. Pour the leftover liquid over the peppers until fully covered.
- Seal jars and store in the refrigerator for up to 2-3 months.
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