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Candied Jalapeños (Cowboy Candy)

Candied Jalapeños (Cowboy Candy)

By Nichole Dailey

Meet your new favorite condiment. Sweet, sticky, and spicy, candied jalapeños (aka cowboy candy) transforms the ordinary into extraordinary. Top your next cheeseburger or hot dog with some for an epic bite. We also love it dolloped on a brick of smoked cream cheese for the easiest of apps, and it’s a great addition to a Bloody Mary. But maybe the best use for them is our Cowboy Candy Ribs, which tosses tender smoked ribs with the jalapeños and crisped bacon. (Look for the recipe on our site.) This makes 3 cups and will last, covered in the fridge, for a couple of months, so you’re bound to find many great uses for it.

Prep Time

5 Min

Cook Time

25 Min




This recipe serves:


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Units of Measurement:
10 jalapeños
1 1/2 Cup light brown sugar
1 Cup apricot preserves
1/4 Cup apple cider vinegar
2 garlic cloves, minced
1/2 Teaspoon freshly ground black pepper


  • 1

    Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes.

    225 ˚F / 107 ˚C

  • 2

    Slice the jalapeños into ¼-inch thick rings and spread them out on a wire rack. Place the rack directly on the grill grate and smoke for 25 minutes.

  • 3

    Meanwhile, in a medium saucepan, combine the sugar, preserves, vinegar, garlic, and black pepper.

  • 4

    Transfer the smoked jalapeños to the saucepan, then place the pan over medium heat. Cook, stirring occasionally and adjusting the heat so that the mixture is simmering, until syrupy and thick, 8 to 10 minutes. Transfer to a heatproof container. You can use the cowboy candy right away. Cover and refrigerate what you don’t use; it will keep for up to 2 months. Enjoy!

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