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How to Make Candied Jalapeo Peppers
- Wash and dry the jalapeño peppers. Cut each pepper lengthwise into four strips, carefully removing the white pith and seeds. (Wear gloves if you have sensitive skin!)
- In a medium saucepan, combine the 2 cups of granulated sugar and 1 cup of water.
- Bring the sugar and water mixture to a boil over medium heat, stirring constantly until the sugar dissolves completely and forms a clear simple syrup.
- Add the jalapeño strips to the simmering simple syrup. Reduce heat to low and gently simmer for 5 minutes. Remove the peppers from the syrup using a slotted spoon and set aside to cool slightly.
- Repeat steps 3 and 4 three more times, allowing the peppers to cool slightly between each simmering. This process allows the peppers to absorb the syrup and become nicely candied.
- Once the final simmer is complete, remove the jalapeño strips from the syrup and place them on a wire rack to cool completely. The peppers will continue to candy as they cool.
- Store your candied jalapeño peppers in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
80g
Fat
0g
Carbs
6g
