Instant Pot Candied Jalapeños: Sweet & Spicy Cowboy Candy!
Candied jalapeños, also known as cowboy candy, are a sweet, spicy, and addictive treat that’s surprisingly easy to make at home. This recipe takes the traditional stovetop method and speeds it up using the Instant Pot, delivering perfectly candied jalapeños in a fraction of the time. These little gems are fantastic on crackers with cream cheese, as a topping for burgers and pizzas, or straight out of the jar (if you dare!).
## Why Use the Instant Pot?
While candied jalapeños are traditionally made on the stovetop, the Instant Pot offers several advantages:
* **Speed:** The Instant Pot significantly reduces the cooking time. What would normally take an hour or more on the stovetop can be done in about 20 minutes in the Instant Pot.
* **Consistency:** The consistent temperature and pressure in the Instant Pot help ensure that the jalapeños are cooked evenly and that the syrup thickens properly.
* **Less Hands-On Time:** Once the Instant Pot is set, you can walk away and let it do its thing, freeing you up to do other things.
* **Reduced Splatter:** Stovetop candied jalapeños can sometimes splatter, making a mess. The Instant Pot contains everything neatly inside.
## What You’ll Need
Before you begin, gather the following ingredients and equipment:
### Ingredients:
* **1 pound fresh jalapeño peppers:** Choose firm, unblemished jalapeños. The size doesn’t matter too much, but similar-sized peppers will cook more evenly. For less heat, remove the seeds and membranes. Remember to wear gloves when handling jalapeños!
* **2 cups granulated sugar:** The sugar is essential for creating the candy coating and balancing the heat of the jalapeños.
* **1 cup apple cider vinegar:** The vinegar adds a tangy flavor and helps to preserve the jalapeños. White vinegar can be substituted, but apple cider vinegar adds a richer flavor.
* **1 teaspoon garlic powder:** Garlic powder adds a savory depth to the candy.
* **1 teaspoon onion powder:** Onion powder complements the garlic and adds another layer of flavor.
* **1 teaspoon turmeric powder (optional):** Turmeric adds a beautiful golden color and a subtle earthy flavor. It also has anti-inflammatory properties.
* **1/2 teaspoon celery seed (optional):** Celery seed adds a unique, slightly bitter flavor that enhances the overall complexity of the candy.
* **1/2 teaspoon cayenne pepper (optional):** If you want to kick up the heat even further, add a pinch of cayenne pepper.
* **1/2 teaspoon mustard seed (optional):** Adds a slight tang to the overall flavor.
* **Pinch of salt:** Enhances the other flavors.
### Equipment:
* **Instant Pot:** A 6-quart or larger Instant Pot is recommended.
* **Cutting board:** For slicing the jalapeños.
* **Knife:** A sharp knife for slicing the jalapeños.
* **Gloves:** Essential for protecting your hands from the jalapeño oils.
* **Measuring cups and spoons:** For accurate ingredient measurements.
* **Slotted spoon:** For removing the jalapeños from the syrup.
* **Jars:** For storing the candied jalapeños. Mason jars are ideal.
* **Jar lifter (optional):** Helpful for safely handling hot jars.
* **Ladle:** For transferring the syrup into the jars.
## Step-by-Step Instructions
Follow these simple steps to create delicious Instant Pot candied jalapeños:
**1. Prepare the Jalapeños:**
* **Wear gloves!** This is crucial to protect your skin from the oils in the jalapeños, which can cause burning and irritation.
* Rinse the jalapeños under cold water and pat them dry.
* Slice the jalapeños into ¼-inch thick rounds. You can remove the seeds and membranes for a milder flavor, but keep in mind that this will also reduce the overall heat of the candy. Leaving the seeds in will result in a spicier final product.
**2. Combine Ingredients in the Instant Pot:**
* In the Instant Pot, combine the sliced jalapeños, sugar, apple cider vinegar, garlic powder, onion powder, turmeric (if using), celery seed (if using), cayenne pepper (if using), mustard seed (if using), and salt.
* Stir well to ensure that all the jalapeños are coated in the sugar mixture.
**3. Pressure Cook:**
* Close and lock the Instant Pot lid.
* Set the valve to the sealing position.
* Select the “Pressure Cook” or “Manual” setting and set the cooking time to 4 minutes on high pressure.
* The Instant Pot will take a few minutes to come to pressure.
**4. Release Pressure:**
* Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 10 minutes. This means letting the pressure release on its own without manually opening the valve. After 10 minutes, carefully quick release any remaining pressure by opening the valve. Be careful of the steam!
**5. Thicken the Syrup:**
* Carefully remove the lid from the Instant Pot. Be cautious of the hot steam.
* Select the “Sauté” function on the Instant Pot.
* Bring the mixture to a simmer and cook, stirring occasionally, until the syrup has thickened to your desired consistency. This will usually take about 10-15 minutes. The syrup should coat the back of a spoon.
* Keep in mind that the syrup will continue to thicken as it cools.
**6. Jarring the Candied Jalapeños (Optional for Long-Term Storage):**
* **Sterilize your jars:** Sterilize your mason jars and lids by boiling them in water for 10 minutes. This is essential for proper preservation and prevents spoilage. Alternatively, you can run them through a sterilizing cycle in your dishwasher.
* **Fill the jars:** Using a slotted spoon, carefully transfer the jalapeño slices into the sterilized jars, leaving about ½ inch of headspace (the space between the top of the jalapeños and the rim of the jar).
* **Pour the syrup:** Carefully ladle the hot syrup into the jars, covering the jalapeños and maintaining the ½ inch headspace.
* **Remove air bubbles:** Use a clean utensil, like a chopstick or plastic knife, to gently release any trapped air bubbles in the jars. Run it along the inside edge of the jar.
* **Wipe the rims:** Use a clean, damp cloth to wipe the rims of the jars, removing any residue that could prevent a proper seal.
* **Place the lids and rings:** Place the sterilized lids on top of the jars and screw on the rings finger-tight (not too tight, just snug).
* **Process in a water bath canner (recommended for shelf-stable storage):** Place the filled jars in a boiling water bath canner, ensuring that the jars are completely submerged in water by at least 1 inch. Bring the water to a rolling boil and process for 10 minutes. Adjust processing time for altitude following safe canning guidelines.
* **Cool and check for seal:** Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a “popping” sound, indicating that the lids have sealed properly. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If it flexes, the jar is not sealed and should be refrigerated and used within a few weeks, or reprocessed with a new lid.
**7. Cooling and Storing (If not Canning):**
* If you’re not canning the jalapeños for long-term storage, simply let them cool completely in the Instant Pot before transferring them to jars or containers.
* Store the candied jalapeños in an airtight container in the refrigerator. They will keep for several weeks.
## Tips for Success
* **Adjust the heat level:** For milder candied jalapeños, remove the seeds and membranes before slicing. For extra heat, leave them in or add a pinch of cayenne pepper.
* **Don’t overcook the syrup:** Overcooked syrup can become too thick and hard. Cook until it coats the back of a spoon, and remember that it will thicken as it cools.
* **Use good quality vinegar:** The vinegar adds a crucial flavor element, so choose a good quality apple cider vinegar.
* **Sterilize your jars:** If you plan to store the candied jalapeños for an extended period, sterilizing the jars is essential to prevent spoilage.
* **Be patient:** The syrup needs time to thicken properly. Don’t rush the process.
* **Experiment with flavors:** Feel free to add other spices and seasonings to customize the flavor of your candied jalapeños. Some popular additions include cumin, smoked paprika, or even a splash of bourbon.
* **Use the syrup!** Don’t throw away that delicious syrup! It’s great drizzled over cornbread, grilled cheese, or even cocktails.
## Serving Suggestions
Candied jalapeños are incredibly versatile and can be used in a variety of ways:
* **On crackers with cream cheese:** This is a classic combination. The sweet and spicy jalapeños pair perfectly with the creamy cheese.
* **As a topping for burgers and pizzas:** Add a burst of flavor and heat to your favorite burgers and pizzas.
* **In sandwiches and wraps:** Elevate your sandwiches and wraps with a few slices of candied jalapeño.
* **With grilled meats:** Serve them alongside grilled chicken, steak, or pork for a sweet and spicy contrast.
* **In salads:** Add a unique twist to your salads with a sprinkle of candied jalapeños.
* **As a garnish for cocktails:** Use them to garnish margaritas, Bloody Marys, or other spicy cocktails.
* **Straight out of the jar:** If you’re brave enough, enjoy them straight from the jar!
* **Drizzle the syrup** over cornbread, pancakes, or waffles. It’s also excellent in cocktails or as a glaze for ham.
## Variations
* **Pineapple Candied Jalapenos:** Add chunks of pineapple during the cooking process for a tropical twist.
* **Bacon Candied Jalapenos:** Cook bacon until crispy, crumble it, and add it to the jalapeños during the last few minutes of cooking.
* **Bourbon Candied Jalapenos:** Add a splash of bourbon to the syrup for a boozy kick.
* **Spicy Mango Candied Jalapenos:** Add mango chunks for another layer of sweet and spicy complexity.
## Nutritional Information (Approximate per tablespoon):
* Calories: 30-40
* Fat: 0g
* Sodium: 5mg
* Carbohydrates: 8-10g
* Sugar: 8-10g
* Protein: 0g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.*
## Frequently Asked Questions (FAQ)
**Q: How long do candied jalapeños last?**
A: If properly canned, candied jalapeños can last for up to a year or more in a cool, dark place. If stored in the refrigerator, they will last for several weeks.
**Q: Can I use different types of peppers?**
A: Yes, you can experiment with other types of peppers, such as serranos or habaneros, but keep in mind that they will have different heat levels. Adjust the amount of sugar accordingly.
**Q: Can I make this recipe without an Instant Pot?**
A: Yes, you can make candied jalapeños on the stovetop. Simply combine all the ingredients in a saucepan and simmer over medium heat for about 45 minutes to an hour, or until the syrup has thickened. Stir frequently to prevent burning.
**Q: Why are my candied jalapeños not thickening?**
A: There are several reasons why your syrup may not be thickening. Make sure you are using enough sugar and vinegar. Also, be patient and allow the syrup to simmer for a longer period of time. The syrup will thicken as it cools.
**Q: Are candied jalapenos really spicy?**
A: The spiciness level depends on the jalapeños themselves and whether you remove the seeds and membranes. Leaving the seeds in will result in a spicier candy. The sugar helps to balance the heat, but they still have a noticeable kick.
**Q: Can I freeze candied jalapenos?**
A: Freezing is not recommended as it can affect the texture of the jalapeños and the syrup. They are best stored in the refrigerator or canned for long-term storage.
**Q: What can I do with the leftover syrup?**
A: Don’t throw away the leftover syrup! It’s delicious drizzled over cornbread, pancakes, or waffles. You can also use it as a glaze for ham or chicken, or add it to cocktails for a sweet and spicy kick.
**Q: What kind of jars should I use?**
A: Use mason jars that are specifically designed for canning. Make sure the jars are clean and sterilized before filling them.
**Q: Can I double the recipe?**
A: Yes, you can double the recipe, but you may need to increase the cooking time slightly. Be sure to monitor the syrup and cook until it reaches the desired consistency.
**Q: Why is my candied jalapeño syrup cloudy?**
A: A cloudy syrup can be caused by impurities in the sugar or vinegar. Using high-quality ingredients can help prevent this. It doesn’t affect the taste, but if you prefer a clearer syrup, you can strain it through a cheesecloth after cooking.
Enjoy your delicious homemade Instant Pot candied jalapeños! They’re a delightful combination of sweet and spicy that will add a kick to any dish.