Candied Jalapeños

Candied jalapeños are a treat that expertly balances heat and sweetness. Crunchy and fiery jalapeños are boiled in sugar and water until they’re softened, then coated in a simple syrup made from the reduced liquid. Easy to make and easy to store, candied jalapeños are a crowd-pleasing shortcut to sweet-heat nirvana. We love ‘em on pizza, but they’re just as good with cheese and crackers or added to a sandwich.

Sometimes referred to as cowboy candy (at least in Texas), candied jalapeños have a long history punctuated by a surge in popularity. While Texans have been making them for upwards of a century (or some version of sweetened jalapeños, at least), they’ve started showing up more recently on pizza menus — and for good reason. A self-contained dose of sugar and spice, they make any topping combination more exciting and unexpected.

Our recipe is easy: peppers, vinegar, sugar, lime, and a little time.

Be sure to let the sugary cooking liquid reduce after you remove the jalapeños. This ensures you’ll get more of a syrup than a sweet water. While we’ll always pop a whole round on our own slice as a topping, we’d understand if you preferred to chop them up in smaller pieces for even distribution. And once you get a taste for it, you may just find yourself spooning the spicy-sweet syrup directly from the jar (or, better yet, applying it with a squirt bottle!).

However you use them — and we hope you’ll be inventive — you’ll be wishing you had made them sooner.

This recipe is part of our garnish of the month series. Find the rest of the series here.

Candied Jalapeños on Pizza

1. Slice the jalapeños into 6-millimetre rounds.

2. Combine the vinegar, sugar, lime juice and zest in a medium saucepan.

Bring to a boil over medium heat.

3. Once the sugar has dissolved, reduce until liquid becomes a syrup, about 5 minutes.

4. Add in the jalapeños.

Cook until jalapeños are softened, about 6 minutes.

5. Remove jalapeños with a slotted spoon and set aside in a jar or serving vessel.

Continue reducing the liquid to a thick syrup, about 5 more minutes, then pour it over the jalapeños. Let cool, then use as a pre- or post-bake pizza topping. Store excess in a jar in the refrigerator for up to a month.