Welcome to my new obsession: candied jalapeños. Be careful, or you too may find yourself obsessed and addicted to these sweet little firecrackers of flavor. I had these on a sandwich several months ago, and I’ve been making batches of them ever since and using them on top of hoagies, burgers, tacos, nachos, scrambled eggs, pizzas and anything else I can get my hands on. If you like jalapeños already, you will adore these. If you aren’t a big fan of jalapeños (like me), give these a try. The candy-ing process takes out the sharp heat, leaving a more mild heat to the pepper with a chewy sweet combo. They are unreal, trust me. And besides that, they’re incredibly easy to make. Try them out and let me know what you think!
1 cup sliced jalapeños (bottled, canned or fresh)
1 cup sugar
3/4 cup water
Combine sugar and water in a small saucepan and place over medium heat. Stir frequently until sugar is completely dissolved. Add the jalapeño slices and stir. Allow sugar water to come to a low boil and let the peppers toss around in the boil, stirring occasionally, for about 30 minutes or until they begin to look translucent around the edges. Remove from heat and allow to come to room temperature before serving. Store in an airtight container in the fridge or on the counter for up to one week.