How could I have not heard of these before??
Knowing that I love all things spicy and put jalapenos on just about anything, how did this delicacy elude me for so long??
Sugar and jalapenos? Sweet and spicy? I made these last week and they have been in a jar on my counter getting better and better! (They taste kind of like jalapeno pickles…) I even put a sprinkling of them on my bagel with cream cheese this morning! 🙂
The original recipe called for 1/2 gallon of jarred jalapenos, but I wanted to start off smaller in case I didn’t like them – what was I thinking?? I used a 12 ounce jar and some fancy math to scale down the recipe. My conversions are included along with the original recipe below. So easy and so good!
Candied Jalapeno Peppers
1/2 gallon sliced, jarred jalapeno peppers (I used a 12 oz. jar)
5 cups granulated sugar (I used 1/2 cup sugar)
Drain peppers for several hours. (I saved the juice for other recipes.) Place a few back in the jar they came in. Add some of the sugar and keep repeating until all the peppers are back in the jar. You may have to wait for the sugar to melt before it all goes back in. Place lid on jar and turn over repeatedly. (I added back just a little of the reserved liquid, so mine are liquidy and moist. I think the idea of candied is for them to be drier, but I’m happy with my results! )
The recipe suggests serving them over cream cheese with crackers as an appetizer (This was the inspiration behind my breakfast!)
Source: The Houston Chronicle (08/07/2002)