Typically, candied jalapenos are made from pickled jalapenos. But that just takes too long for me. Who wants to get a 5 lb jar of pickled jalapenos, try to fit a bag of sugar in the jar and then wait days for them to be ready.
I have come up with a great and easy recipe. Start with 30 peppers, wash and slice into 1/2 inch rings (I keep the seeds and veins). In a large heavy pan, add 3 cups of sugar, 3 cups of water, 3 tbsp of light corn syrup, 1 cinnamon stick and 4 cloves, bring to a simmer and then add the jalapenos. Cook for about 30 minutes and let cool. You can leave the cinnamon stick in, but be sure to fish out the cloves once the peppers are cool.
My husband LOVES these peppers and I make a batch every 2 weeks.
If I'm feeling very ambitious, I will cut the peppers in half, and seed and devein them. The Christmas gift for our party guests will be a Mason jar filled with red and green candied peppers and a card with serving suggestions on it....think Goat cheese on garlic bruschetta topped with candied jalapenos, chopping the peppers and adding them to cornbread...and maybe a few other ideas.
Other tips: strain some of the spicy sugar syrup for use in Margaritas, Mango iced tea, brownies, home-made chocolate truffles or for any time you feel like adding something sweet and spicy to a drink or dish.
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