Cowboy Candy (Candied Jalapenos)

These sweet and spicy jalapenos are so versatile and addicting. The heat from the jalapenos is highlighted by the subtle warming notes of cumin, anise and turmeric. Serve these on sandwiches, burgers and pizza, in cornbread, on a charcuterie board or even as a cocktail garnish!

Ingredients

• 1 pound jalapeno peppers, sliced into 1/4-inch pieces
• 1 ¾ cups brown sugar
• 0.75 cup apple cider vinegar
• 0.5 teaspoon garlic powder
• 0.5 teaspoon celery seed
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cumin seed
• 0.25 teaspoon anise seed
• 0.25 teaspoon salt
• 0.25 teaspoon red pepper flakes
• 1 pint-size canning jar

Steps

1. While wearing gloves, rinse jalapenos and remove stem. Cut into 1/4-inch slices and set aside. To reduce the heat from the peppers, you may core out the centers with the seeds and discard before slicing.
2. Combine brown sugar and apple cider vinegar in a saucepan over medium heat. Add garlic powder, celery seed, turmeric, cumin seed, anise seed, salt and red pepper flakes. Bring to a simmer for 3 minutes. Add sliced jalapeno peppers and simmer for an additional 4 to 5 minutes.
3. Remove jalapenos to a jar using a slotted spoon. Continue simmering liquid over medium-low heat until slightly thickened, about 10 minutes more.
4. Pour liquid over the jalapenos and let cool. Use a strainer to remove excess seeds from the liquid, if desired. Refrigerate for a minimum of 3 days before eating. Store in the refrigerator for up to 3 months.