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Pouring the Reduced Syrup over the Candied Jalapeño PeppersWe recently enjoyed a brunch at Dirty Food in Toronto.  I had their hamburger.  I don’t think I’ve ever met a burger I didn’t like or want to eat.  And Dirty Food didn’t disappoint.  They also happen to make superb home fries, which I love, but are so many times disappointing.  But, I digress.  Back to the burger….one of the items available to top my burger—candied jalapeños!  Why don’t I know about these?  They were wonderful…a little hot, a little sweet and totally delicious.  Well now, The Goddess had to reproduce them.  This is what I came up with.  I read some recipes on the “inter-webs”.  None of those recipes seemed to be anything like what I ate, so I thought about it and this is what I decided to do.

This recipe is simple.  It’s pretty much three ingredients—jalapeños, water and sugar.  Four, if you count a good healthy sprinkle of kosher salt.

Before we go any further, I had decided I didn’t want all the seeds.  Removing the Seeds from the Jalapeño PeppersI “cored” the pepper and removed most of the seeds, but left as much of the membranes intact as I could.  As I described in Hot Peppers Rings in Olive Oil with Garlic, roll the chiles back and forth, to loosen the seeds.  Remember to use gloves when handling chiles!! I know, The Goddess doesn’t have gloves on here, but I was careful to just touch the very outside of the chile, not the cut edge.  So far, so good.  When I was slicing the peppers, I had gloves on.  I promise.

This recipe is really more about technique.  Simple Syrup for Candied Jalapeño PeppersI decided to make a simply syrup, sugar-centric.  I brought the syrup to the boil and boiled it for 5 minutes, Syrup for Candied Jalapeño Peppersuntil the bubbles went from finer to larger bubbles.  I don’t think that Dirty Food’s jalapeños had garlic, but you know The Goddess and her inordinate affection for garlic.  Adding the Sliced Garlic to the Syrup for Candied Jalapeño PeppersSo, I added 4 cloves, which I thinly sliced, after 2 minutes of boiling, then continued to boil for 3 more minutes (5 minutes in total).  Jalapeño Pepper Slices added to the Syrup for Candied Jalapeño PeppersI dumped all the jalapeño slices into the pot, stirred them and continued to simmer for 5 minutes.  Jalapeño Peppers being CandiedStir them a couple of times, just to make certain they cook evenly.  The peppers themselves will release some liquid as they boil.  Draining the Candied Jalapeño PeppersI scooped out the slices, spread them out on a cooling rack, set over a waxed paper-lined cookie sheet, to drain while I boiled down the syrup.  Reducing the Syrup for the Candied Jalapeño PeppersI reduced by almost half.  Syrup for Candied Jalapeño PeppersI stopped when the bubbles got large again.  Candied Jalapeño PeppersThen, I just put the slices in a pint jar, sprinkled the salt over the little ringlets of deliciousness and Pouring the Reduced Syrup over the Candied Jalapeño Pepperspoured the thickened syrup over the chiles, popped the cover on and into the fridge.  Candied Jalapeño PeppersThey turned out a nice bright green and the syrup is going to be so very nice to add to vinaigrettes or whatever little treat I can think of—maybe ice cream!  These are hot,  but not too hot…you know, a little sweet, a little hot.  We all know people like that, don’t we?   These keep pretty well, but don’t worry.  They’ll be gone in no time.

Candied Jalapeño Peppers

  • Servings: About 1 cup, plus spicy sugar syrup
  • Difficulty: Easy Enough
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  • 1 cup white sugar
  • 3/4 cup water
  • 4 cloves garlic, thinly sliced
  • 3 cups thinly sliced jalapeño peppers, including some seeds (about 12)
  • 1/4 teaspoon kosher salt

Place the water and sugar in a medium-sized saucepan.  Bring to the boil; boil for 3 minutes.  Add the garlic slices; continue to cook for 2 minutes more, a total of 5 minutes.  The mixture will be slightly thickened; the bubbles become larger as the mixture thickens.

Dump the peppers slices into the syrup; stir.  Let the mixture cooks for 5 minutes, stir at least 2-3 times.  Remove from the heat.  Using a slotted spoon, place the slices on a cooling rack set over a foil-lined cookie sheet.

Return the liquid to the heat and simmer until the mixture is reduced slightly, about 3-4 minutes.  Cool slightly.

Place the candied slices in a clean jar; sprinkle the coarse kosher salt over the top, pour on the syrup, cover and refrigerate.

Use as you wish, but they are delicious on burgers or any sandwich (like a grilled cheese!).  They are good served with a nice slice of cheese, and a good cracker or slice of bread.

Candied Jalapeño Peppers Recipe©Marcia Lahens 2017.  All rights reserved.

Candied Jalapeño PeppersSo the ringlets-of-wonder graced my chicken sandwich for lunch today.  Very nice.  They still have a little bit of tooth to them.  They will be wonderful on a fried eggs sandwich, a fence post, a slice of cheese and cracker, an old shoe…you get the picture.  Now, make these yourself so you can enjoy them, too.